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Chicken Fried Rice Recipe

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Chicken Fried Rice image

 

This recipe for Chicken Fried Rice, by , is from UNIQUE CREATIONS in THAI KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
samnieng watson
Added: Monday, March 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 lb. chicken breasts, cut into 1/2-inch by 1/4-inch pieces
1 tbsp oil
1/2 Tbsp. fish sauce(nam pla)
1 clove garlic, smashed with the side of a cleaver or knife
2 1/2 Tbsp. vegetable oil
2 c cooked jasmine rice, at room temperature or from the refrigerator
1 egg, lightly beaten with 1/2 tsp. water
1 tsp. thick soy sauce(Kikkoman or light soy sauce)
1/2 tsp. fish sauce
1/4 tsp. ground black or white pepper
1 cucumber, peeled and sliced 1/8 inch thick
Lime, fresh red chiles(optional) and scallio

Directions:
Directions:
Heat 1 Tbsp. oil in a wok until hot, but not smoking, over medium high heat. Cook chicken until just cooked through, about 4 minutes. Add the 1/2 Tbsp. fish sauce, as you are cooking, to the meat. Remove from wok and set aside.
Heat the additional 2 1/2 Tbsp. oil in wok. Add the smashed garlic, cook briefly (just 30 seconds). Add the rice, breaking it up with a wooden spoon or metal turner. Add the cooked chicken. Toss together in the wok. Add the soy sauce and 1/2 tsp. fish sauce. Add the beaten egg, and pepper. Continue to stir-fry until heated through and grains of rice are seperated. Taste and adjust seasoning accordingly (add more fish sauce if it needs)
Remove to serving dish and garnish with cucumber, scallion, lime wedge, and fresh red chile peppers.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
25
Personal Notes:
Personal Notes:
Thai Fired Rice, are nomally serve for lunch with a side of cucumber and egg over hard.

 

 

 

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