Chicken fried rice – Thai style

My husband and I can never get tired of eating Thai food.  I started relishing Thai curries and fried rice when I was first pregnant, 5 years ago, and have never gotten over the flavor. The best food ever! The aroma of basil, paprika and soy sauce in that smoking fried rice, pure heaven!
What I used: Serves 4
3-4 cups cooked cold rice (A day old rice works wonders) 
2 cups raw/cooked and shredded chicken
1 cup colored peppers chopped
½ cup green onions/scallions chopped
1 cup onion chopped
½ cup peas frozen/fresh half boiled
2 tsp finely chopped garlic 
2 small hot chilies (optional) 
1 small ripe tomato, cut into small slices (optional)
2 Tbsp soy sauce 
1 Tbsp oyster sauce 
1 tsp fish sauce 
½ tsp brown sugar 
2 Tbsp vegetable oil 
1 tsp red chili flakes (optional)
½ tsp white pepper powder
Salt to taste  
Use a large wok or shallow pan.  Add oil and set it on medium high, or high, if you are confident of working quick and not burning the dish. When the oil begins to smoke, sauté garlic and onion (chili), quickly add in the chicken; keep stirring until it is cooked and brown. Add the peppers, peas and tomatoes; toss them well for a minute. (You may add the egg here and scramble it).
Now add rice, soy sauce, oyster sauce, fish sauce and sugar, chili flakes, salt and pepper. Toss well for a minute on high, add in the chopped scallions and serve hot. Enjoy!

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