Good recipe for Chicken Thai Fried Rice????

Question

I wanted to try to make my own Thai Chicken Fried Rice....Any help would be great! Thanks.

Answer 1

Thai Spicy Basil Chicken Fried Rice --

"This is a staple of Thai cooking. Adjust the spices to your own tastes for a really great use for leftover rice!! I get the basil from a local Asian market. It has a different flavor than that of regular basil and makes all the difference in this recipe. It is fast and fairly easy to make, but requires constant stirring."

INGREDIENTS

3 tablespoons oyster sauce

2 tablespoons fish sauce

1 teaspoon white sugar

1/2 cup peanut oil for frying

4 cups cooked jasmine rice, chilled

6 large cloves garlic clove, crushed

2 serrano peppers, crushed

1 pound boneless, skinless chicken breast, cut into thin strips

1 red pepper, seeded and thinly sliced

1 onion, thinly sliced

2 cups sweet Thai basil

1 cucumber, sliced (optional)

1/2 cup cilantro sprigs (optional)

DIRECTIONS

Whisk together the oyster sauce, fish sauce, and sugar in a bowl.

Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.

Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.

Answer 2

*Chicken Fried Rice (Khao Phad Kai)

     3 cups cooked rice (preferably several days old)

1 cup cooked chicken or turkey, cut into bite-size pieces, OR 1 cup raw chicken

     4 Tbsp. chicken stock

     2 cloves garlic, finely sliced or pressed

1/2 minced green or red chili for medium-spiced rice, OR 1-2 whole minced chilies for "hot" (omit chilli for mild)

     2 Tbsp. fish sauce

     3 Tbsp. peanut oil, or other good quality nut/vegetable oil

     1/2 cup frozen peas

     1 egg

     3 spring onions, finely sliced

     1/2 cup fresh coriander or basil

1. Prepare the cold rice by mixing in 1 Tbsp. of the oil. Stir well, separating the rice grains with your fingers to remove clumps.

2. Place remaining oil in a deep frying pan or wok. Add garlic and chili. Stir-fry over medium-high heat until fragrant (30 seconds to 1 minute).

3. Add chicken (or turkey) and 2 Tbsp. stock. Stir-fry enough to thoroughly warm the meat, if cooked. If the chicken is raw, stir fry until cooked (2-5 minutes). Add more stock, as necessary, to prevent the pan from becoming overly dry.

5. Using a wooden spoon or spatula, push ingredients aside and crack egg into the wok/pan. Stir quickly to cook and break up the egg (like making scrambled eggs).

7. When egg is cooked and most of the broth/liquid has been absorbed, add the rice plus fish sauce. Stir fry, keeping the heat medium-high. Do not add any more broth/liquid at this point, or your rice will become soggy.

8. Add frozen peas and continue to stir-fry another 1-2 minutes, or until you can hear the rice "popping". Cooking Tip: It's important to keep the wok and rice dry, but if you find the rice is sticking, you can add a little more oil - this will make the rice "shine", like restaurant quality fried rice.

9. Do a taste-test for saltiness. If not salty enough, add a sprinkling of salt. (If it happens to be too salty for your taste, add up to 1 Tbsp. lime juice.)

10. Sprinkle with spring onion, plus coriander or basil, and serve hot from the wok/pan.

*Thai Fried Rice with Chicken (khao pad gai - ข้าวผัดไก่) is a very easy dish to make, and a great way to use up leftover rice.

     1 cup jasmine rice, day old (a bit dry) is best

     1/4 cup sliced onion

     1 1/2 teaspoons finely chopped garlic

     2 tablespoons chopped scallions (both white and green parts)

     1/3 cup diced tomato

     1/3 cup small slices of chicken meat

     1/2 teaspoon salt

     1/2 teaspoon white soy sauce

     1/4 teaspoon white sugar

     1/4 teaspoon golden mountain soy sauce *optional

     1 egg

     1/8 teaspoon white pepper powder

     garnish with coriander, lime wedge and cucumber slices

Prepare all your ingredients: chop the tomato into medium-sized pieces, slice the onion into thin strips, finely chop the garlic and chop the scallions. Slice the cucumbers and chicken.

Heat the oil on high until hot. Add the onion. Stir well and when it’s softened add the garlic. When the garlic is slightly browned add the chicken. Stir well. Keep flipping the chicken until it’s white on all sides.

Add the rice and stir well.

Push the rice to the side of the pan and add a bit more oil. Crack an egg on the oil and mix in the pan. Let set. When solid, flip the rice on top and mix well.

Add the soy sauces, sugar and salt. Turn off heat.

Add 1/2 of the scallions and white pepper powder and mix well. Turn onto a plate and garnish with the rest of the scallions, cilantro, a piece of lime and the cucumber slices.

Serve with a small bowl of fish sauce with sliced chilies (prik naam plaa).

----Note---

You can substitute any meat you want - beef, chicken, pork, shrimp, crab meat, cooked chicken (boiled or baked), ham, hot dogs, chinese sausages, beef jerky, salted chicken, whatever...be creative

Chinese Broccoli is also good in this dish. Cut into small pieces and add after the meat.

*Thai Chicken Fried Rice

6  cup(s) steamed rice (khao suay)

2  cup(s) shredded and blanched chicken (kai)

2  tablespoon(s) mushrooms (hed) sliced

2  teaspoon(s) chopped ginger (khing)

2  teaspoon(s) chopped garlic (kratiem)

4  green chillies (pri khi nu khiao) chopped

4  fresh red chillies (prik khi nu daeng) chopped

2  teaspoon(s) soy sauce

10  fresh basil leaves (kraprao)

2  kaffir lime leaves (bai ma krut)

4  tablespoon(s) oil

2  spring onions chopped

salt and pepper to taste  

Heat the oil in a wok and briefly saute the chopped ginger, garlic and chillies. Add the shredded and blanched chicken. Saute on medium level for about 3  minutes.

Mix in the remaining ingredients and toss them well on high heat for about 3  minutes.

Serve hot garnished with chopped spring onions.

ENJOY :-)