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Khao Phat Gai – Thai Fried Rice with Chicken

A basic fried rice commonly made by street vendors and fine restaurants alike. It’s best to use day-old rice that’s been cooked and sitting at room temperature (just leave it in the rice cooker for best results).

Khao Phat Gai - Thai Fried Rice with Chicken
A basic fried rice commonly made by street vendors and fine restaurants alike. It's best to use day-old rice that's been cooked and sitting at room temperature (just leave it in the rice cooker for best results).
Ingredients
  • 250 g chicken breasts, cut into 2 cm x 1 cm pieces
  • 1 tablespoon vegetable oil
  • ½ tablespoon fish sauce
  • 1 clove garlic, crushed with the side of a cleaver or knife
  • 2½ tablespoon vegetable oil
  • 2 cups cooked jasmine rice, at room temperature
  • 1 egg, lightly beaten with ½ teaspoon water
  • 1 teaspoon soy sauce
  • ½ teaspoon fish sauce
  • ¼ teaspoon ground black pepper
  • pinch of white sugar
  • 1 cucumber, peeled and sliced thinly
  • lime, fresh red chillies, spring onions (optional)
Instructions
  1. Heat 1 tablespoon oil in a wok until hot, but not smoking, over medium high heat.
  2. Cook chicken until just cooked through, about 4 minutes. Add the ½ tablespoon fish sauce, as you are cooking, to the meat. Remove from wok and set aside.
  3. Heat the additional 2½ tablespoon oil in wok. Add the crushed garlic, cook briefly (about 30 seconds).
  4. Add the rice, breaking it up with a wooden spoon or metal turner.
  5. Add the cooked chicken. Toss together in the wok.
  6. Add the soy sauce and ½ teaspoon fish sauce. Add the beaten egg, pepper, and sugar.
  7. Continue to stir-fry until heated through and grains of rice are separated.
  8. Taste and adjust seasoning accordingly (add more fish sauce if it needs more salt).
  9. Remove to serving dish and garnish with cucumber, spring onions, lime wedge and fresh red chilli peppers.

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