CHICKEN FRIED RICE

KHAO PHAD KAI

INGREDIENT :

1 tablespoon chopped garlic

3 tablespoons oil

1 tablespoon chopped onion

300 g (10 oz) chicken,diced

4 cups(750 g/1 1/2 lb ) cooked plain rice

2 tablespoons fish sauce

1 teaspoon ground white pepper

2 eggs -- beaten

Garnish :

1 cucumber,sliced into rounds

6 spring onions(scallions)

1 lime

1 teaspoon chopped coriander leaves

PREPARATION :

Brown the garlic in the oil. Add the onion, then add the chicken and stir-fry.

Add the rice and continue to stir-fly over strong heat. Add the fish sauce and pepper.

Make a hole in the centre of the rice mixture and pour in the egg . Stir well with a wooden spoon until the egg is cooked.Serve ,garnished with cucumber rounds,spring onions and slices of lime. Sprinkle with coriander.

This dish should be accompanied by Fish Sauce with Small Chilies (Nam Pla Prik Kheenon) served in small individual dishes.CHICKEN FRIED RICE
Categories: Vegetables, Poultry
Yield: 5 servings
1 lb Chicken breast
1/2 ts Cornstarch
1 ts Salt
1 ds White pepper
1 c Bean sprouts
5 tb Vegetable oil
2 Eggs, slightly beaten
2 1/2 oz Sliced mushrooms
3 c White rice
2 tb Soy sauce
2 Green onions with tops

Remove bones and skin from chicken breast. Cut into 1/4" ieces. Toss
together chicken cornstarch, 1/2 ts salt and dash white pepper. Heat wok
until very hot. Add 1 tablespoon oil and coat sides. Add eggs. Cook and
stir until eggs are thickened throughout but still moist. Remove eggs from
wok. Wash and thoroughly dry wok. Heat wok until very hot, add 2 tbs oil
and coat sides. Add chicken and stir fry until chicken turns white. Add
bean sprouts, mushrooms and 1/2 teaspoon salt. Stir fry 1 minute. Remove
from wok and drain. Heat wok very hot, add 2 tbs oil, coat sides. Add rice
and stir fry 1 minute. Stir in soy sauce and dash white pepper. Add eggs,
chicken mixture, green onions with green tops chopped and stir fry 30 seconds.


CHICKEN FRIED RICE
Uncooked rice 2 cups
Ginger -- chopped finely 1 tsp.
Green chilies -- chopped finely 1 tsp.
Spring onion -- round slices 3/4 cup
Cooked chicken -- shredded 3/4 cup
Spring onion tops -- chopped fine 1 cup
Ajinomoto A pinch
White pepper 1 tsp.

Soya sauce 3 tbsps.
Egg 1 no.
Oil 4 tbsps.
Salt To taste




1.Pick, wash and soak the rice in plenty of water for about 10 mins.
2.Boil water, add rice and a little salt.

3.Cook uncovered over a low flame, stirring occasionally till the rice is tender.

4.However, take care not overcook the rice, when the rice is done, drain and add some cold water and drain again in order to get rid of the extra starch.

5.Then keep the rice in a broad vessel, so that it becomes absolutely cold.

6.Break the egg in a bowl, add salt & pepper and beat lightly.

7.Heat 1 tbsp. of oil in a non-stick pan with high edges, then add the egg and scramble lightly.

8.Remove from pan, break eggs into small pieces with a knife and fork.

9.Heat the remaining 3 tbsps. of oil in the same pan, add ginger, green chilies and spring onion. Stir fry over a high flame for 2 minutes

10.Then add the chicken, spring onion tops, ajinomoto, pepper and salt. Stir fry in the same manner for 1 minute.

11.Add the rice and soya sauce and stir fry for 2 minutes on high flame.

12.Lastly add the egg and mix well. Serve hot with Szechuan Sauce.