Cookbook | Ingredients | Recipes

This is Thai-style fried rice with chicken, as street vendors in the central region of Thailand fix it. Note that this is a very imprecise recipe, and so "cups" means "handfuls". Any measuring tool that holds about the capacity of a large handful will do.

Ingredients

• Peanut oil (for frying)
• 1 large chicken breast, sliced in thin strips
• 2 eggs (do not beat!)
• 4 cups [900g] cooked, cold (meaning refrigerated for a while) Thai jasmine rice
• 1/2 yellow onion, chopped into strips
• 3/4 roma tomato, also in strips
• 2 green onions, thinly sliced
• 3/4 cup (180g) cilantro (coriander), finely chopped
• Nam pla (Thai fish sauce, can be found in the ethnic section of the grocery store)
• Soy sauce
• Sugar (if you live in a part of the world where palm sugar is easily available, use that)
• Salt
• 2 Cloves fried garlic (made by mincing the cloves and frying them until brown in 2 tablespoons of oil. Save the oil with the garlic as well!)
• vinegar

Procedure

1. Make sure that all of the ingredients are in small bowls right by the wok/large frying pan.
2. Add about 4 Tablespoon peanut oil to the wok and turn the flame on high heat.
3. When the oil is almost smoking, add the chicken strips and push around vigorously with a wok spoon or spatula.
4. When the chicken seems as if it is starting to brown, push it up the side of the wok and crack the eggs into the wok.
5. Stir the eggs around a bit. When almost fully scrambled, mix in the chicken and stir around for 30 seconds more.
6. Push the eggs/chicken to the side, add some more oil, and throw in the tomato and onion. Stir-fry for about 5 minutes. They will not look done, but in the end, they will be fine.
7. Add the cold cooked rice and mix it all in.
8. Turn the heat to low and then throw a few splashes of nam pla and soy sauce on to taste.
9. Put about a tablespoon of sugar (or more if wanted), a teaspoon of salt (the same applies), a teaspoon of MSG if wanted, a splash of vinegar, and two tablespoons of chili sauce if wanted. Lastly, put the garlic on top as well.
10. Stir it all in and turn off the heat.
11. On a large platter, arrange the garnishes on a lettuce leaf, and plate the fried rice next to it.
12. Invite whoever is dining to eat the garnishes with the fried rice.
13. Enjoy!