Chicken-Chile Fried Rice
rec.food.recipes/Shantihhh (1999)

4 cups Jasmine Rice*, cold left over from refrigerator
*Butterfly or Elephant brand is good

6 to 8 ounces of boneless chicken breast cut into bite sized pieces
2 Tablespoons chopped garlic
2 Tablespoons of vegetable oil
3 Tablespoons of Oyster Sauce (I like Lee Kum Kee, the one with the children in the boat label, Superior Oyster Sauce)
6 to 8 Thai chiles diced (wear rubber gloves when chopping and touching)
2 Tablespoons of Fish Sauce (Tiparos is good, 3 Crab is excellent)
Generous sprinkling of white pepper
Smoked dry chilies ground up for garnish and extra heat *Optional

Heat a well seasoned pan (wok is best)
Add the oil and heat until hot, add the chicken stir fry,
Add the garlic and chopped chilies when chicken is still pink
Add the Oyster Sauce,
Add the rice (make sure all big chunks are broken up)
Stir fry
Add the fish sauce and Kraopao and stir until leaves are wilted

Garnish with Cilantro/Basil leaves and sliced cucumber

Allow about 1 1/2 cups of rice per person for a main course. This is so easy and tasty.

I like the smokiness of roasted chiles in this dish, and sometimes I add this as I stir fry. My family likes it hot!