Tuesday, January 3, 2012

Thai Chicken Fried Rice

With me, there's no one, single recipe for this dish. I've made it so many times now, that I'm pretty much happy with it when it incudes the essential Thai ingredients....

...fish sauce, soy sauce, fresh red chillis, lime and coriander.

For this rendition, I didn't have any fresh red chillis, limes or fresh coriander. Read on to see my substitute ingredients.

Serves 4 - 6

2 Tbs oil
2 tsp garlic, crushed
2 tsp ginger, crushed
2 tsp dried chilli flakes
5 spring onions, chopped into 3cm lengths (Again, you could use less)
2 cups BBQ chicken, skin removed, chopped roughly
6 eggs, lightly beaten (You could use less if you preferred, but I love my eggs)
6 cups cooked basmati rice, cooled to room temperature
1/4 cup fish sauce
3 Tbs soy sauce
2 Tbs coriander paste (from a tube - I used Gourmet Garden brand)
pepper, to season
kecap manis and lemon wedges, to serve

Heat oil in wok or large frypan. Add garlic, ginger and chilli flakes. Stirfry for 1 minute.
Add spring onions and chicken and stirfry for 1 - 2 minutes. Push contents of wok to the side. Pour in beaten eggs and allow to form a loose omelette by pushing your spoon/spatula through the egg while it cooks.

Once the egg mixture is semi set, stir the contents of the wok together. Add rice and stir to combine. Next add the fish sauce, soy sauce, coriander paste and pepper and stirfry until combined and heated through. Ensure that sauces are distributed evenly throughout rice.

Serve with a drizzle of kecap manis and a lemon wedge.

No comments:

Post a Comment