Thai Chicken Fried Rice recipe
Thai Chicken Fried Rice (Khao Pad Gai)
Makes about 8 cups, serving 4 to 6 as an entre, or 8 - 12 as a side dish
3 tablespoons fish sauce
1 tablespoon Thai soy sauce
10 ounces boneless, skinless chicken breasts, cut into 1/2 inch chunks
1/2 teaspoon salt
2 tablespoons peanut or vegetable oil
2 large eggs, beaten lightly
1 tablespoon Nam Phrik Pao
2 shallots, sliced thin
4 garlic cloves, minced
6-10 Thai Dragon Chiles, minced
6 cups cold cooked white Jasmine rice, broken up with fingers in a plastic bag works great
5 medium scallions, sliced thin
2 tablespoons minced fresh cilantro leaves
Lime wedges for serving
Thinly sliced Asian cucumbers for garnish
Method:
Season chicken with 1/2 teaspoon salt; set aside.
Heat wok or 12-inch nonstick skillet over medium heat until hot, about 2 minutes. Add 2 teaspoons oil and swirl to coat pan bottom.
Add eggs and cook without stirring - just rotate the wok or skillet so that the mixed eggs form a thin layer. Don't stir when partially set, flip the eggs over. Allow to cook until well set. Remove from wok/skillet onto a cutting board, slice into wedges, revere on a large plate..
Return wok/skillet to burner, increase heat to high and heat skillet until hot, about 1 minute; add 1 teaspoon oil and swirl to coat wok/pan bottom. Add chiles, garlic, and cook until fragrant, add chicken and cook, stirring constantly, until cooked through, about 2 minutes. Transfer to the platter with eggs and reserve.
Return skillet to high heat and heat until medium hot, add remaining 1 tablespoons oil and swirl to coat pan bottom.
Add shallots, and diced chiles, and cook, stirring constantly, until shallot is softened, about 2 minutes. cook until fragrant, about 30 seconds.
Add rice and fish sauce mixture; cook, stirring constantly and breaking up rice clumps until mixture is heated through, about 3 minutes. Add eggs and chicken, scallions, and cook, stirring constantly until heated through, about 1-2 minute.
Serve immediately with lime wedges.
Garnish with cilantro leaves and cucumber slices.
Makes about 8 cups, serving 4 to 6 as an entre, or 8 - 12 as a side dish
3 tablespoons fish sauce
1 tablespoon Thai soy sauce
10 ounces boneless, skinless chicken breasts, cut into 1/2 inch chunks
1/2 teaspoon salt
2 tablespoons peanut or vegetable oil
2 large eggs, beaten lightly
1 tablespoon Nam Phrik Pao
2 shallots, sliced thin
4 garlic cloves, minced
6-10 Thai Dragon Chiles, minced
6 cups cold cooked white Jasmine rice, broken up with fingers in a plastic bag works great
5 medium scallions, sliced thin
2 tablespoons minced fresh cilantro leaves
Lime wedges for serving
Thinly sliced Asian cucumbers for garnish
Method:
Season chicken with 1/2 teaspoon salt; set aside.
Heat wok or 12-inch nonstick skillet over medium heat until hot, about 2 minutes. Add 2 teaspoons oil and swirl to coat pan bottom.
Add eggs and cook without stirring - just rotate the wok or skillet so that the mixed eggs form a thin layer. Don't stir when partially set, flip the eggs over. Allow to cook until well set. Remove from wok/skillet onto a cutting board, slice into wedges, revere on a large plate..
Return wok/skillet to burner, increase heat to high and heat skillet until hot, about 1 minute; add 1 teaspoon oil and swirl to coat wok/pan bottom. Add chiles, garlic, and cook until fragrant, add chicken and cook, stirring constantly, until cooked through, about 2 minutes. Transfer to the platter with eggs and reserve.
Return skillet to high heat and heat until medium hot, add remaining 1 tablespoons oil and swirl to coat pan bottom.
Add shallots, and diced chiles, and cook, stirring constantly, until shallot is softened, about 2 minutes. cook until fragrant, about 30 seconds.
Add rice and fish sauce mixture; cook, stirring constantly and breaking up rice clumps until mixture is heated through, about 3 minutes. Add eggs and chicken, scallions, and cook, stirring constantly until heated through, about 1-2 minute.
Serve immediately with lime wedges.
Garnish with cilantro leaves and cucumber slices.
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