How to Make Thai Chicken Fried Rice Recipe
Thai Rice Side and Main Dishes Recipe,Spicy Thai Rice,How to Make Thai Fried Rice,Rice production in Thailand.
For rice:
4 to 5 cups cooked rice, preferably several days old
1 boneless chicken breast or 2 thighs, chopped into small bits
1 tablespoon soy sauce
4 spring onions, sliced, white parts; separate from greens
3 to 4 cloves garlic, minced
1 red or green chili, thinly sliced or a sprinkling of chili flakes
5 to 7 fresh shiitake mushrooms chopped into small pieces
1 egg
1/2 cup frozen peas
1 stalk celery, sliced
2 to 3 tablespoons of vegetable oil
For Stir-Fry Sauce:
3 tablespoon chicken stock
3 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon lime juice
1/8 teaspoon white pepper or a pinch of black pepper
1 teaspoon sugar
How to Make Thai Chicken Fried Rice
If using leftover cold rice: drizzle a teaspoon or two of oil on your fingers and work through the rice, separating clumps back into grains.
Place chopped chicken in a bowl and add soy sauce. Stir well and set aside. Next, combine all 'stir-fry sauce' ingredients together in a cup. Set aside.
Heat a wok or large frying pan over high or medium-high heat. Drizzle in two tablespoons of oil and swirl around, then add the white parts of the onion plus garlic and chili. Stir-fry 1 minute, then add chicken. Stir-fry 2 to 3 minutes, or until chicken turns evenly opaque.
Add mushrooms and celery and stir-fry 2 to 3 minutes, until everything is cooked through (celery should stay a little crunchy). If your wok/pan becomes too dry, add a little more oil or 1 to 2 tablespoons chicken stock.
Keeping heat high, add the rice. Stir-fry using a spatula or other flat utensil to gently lift and turn the rice. Gradually begin adding the sauce you made, 1 to 2 tablespoons at a time. Continue stir-frying 6 to 10 minutes, or until all sauce has been added.
Add frozen peas and stir to incorporate. Then push everything aside to reveal the center of the pan. Crack in the egg and quickly stir-fry to scramble. Continue stir-frying everything together over high heat 2 more minutes or until rice is light and falls easily into separate grains.
Remove from heat and taste-test, adding a little more fish sauce until the desired flavor is achieved. If too salty, add a squeeze of lime juice. Top with reserved green onion. For those who like it extra spicy, serve Thai Chili Sauce and enjoy.
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