Thai Chicken Fried Rice

Thai Chicken Fried Rice

from marionskitchen.com
20 min

You haven’t lived until you’ve tried Thai chicken fried rice. Perfectly coated grains of rice, juicy strips of chicken, pops of tomato and a killer chilli sauce on the side. Skip the takeout – this is how you make the real-deal version at home.

Ingredients

  • 2 tbsp vegetable oil, plus 1 teaspoon extra
  • 1 onion, cut into wedges
  • 3 garlic cloves, roughly chopped
  • 150g (5 oz) thinly sliced chicken thigh fillet
  • 1 cup sliced gai lan (Chinese broccoli)
  • ½ small tomato, cut into wedges
  • 2 eggs, lightly whisked
  • 2 cups cooked rice (day-old is best)
  • 1 tbsp Thai soy sauce
  • 3 tsp fish sauce
  • ½ tsp sugar
  • ⅛ tsp ground white pepper
  • cucumber slices, to serve
  • lime wedges, to serve
  • Prik nam pla (chilli fish sauce):
  • 3 tbsp fish sauce
  • 3 birdseye chillies, sliced
  • 1 small lime wedge

Directions

  1. 1

    1.For the prik nam pla, mix the fish sauce and chillies in a small bowl. Squeeze in the lime juice and leave the wedges sitting in the sauce (it adds extra tang as it sits and I quite like the way it looks too).

  2. 2

    2.Heat the oil in a wok over high heat. When the oil is hot, add the onion and stir-fry for a minute. Add the garlic and chicken and stir-fry for 2–3 minutes or until the chicken is almost cooked. Add the gai lan. Stir-fry for another 2 minutes or until the chicken is cooked and the greens are tender. Toss through the tomato.

  3. 3

    3.Move everything to the side of the wok. Add the extra teaspoon of oil into the empty side and then pour in the egg. Allow to set for a minute or so. Then flip and scramble the egg using your spatula.

  4. 4

    4.Add the rice, soy sauce, fish sauce, sugar and pepper. Stir-fry for 1-2 minutes or until the rice grains are evenly coated. Divide among serving plates and serve with the prik nam pla, cucumber and lime.