Saturday, November 2, 2013

Thai Chicken Fried Rice (泰式鸡肉片炒饭)

2 bowls cooked rice
3/4 cup cooked chicken breast - diced
1 green bell pepper - diced
1 stalk celery - diced
3 cloves garlic - minced
1 shallot - sliced
1 egg
1/3 cup frozen green peas
sprinkle of red chili flakes
sprinkle of white pepper
1/2 tsp sugar
pinch of salt
vegetable oil

1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp lime juice

sliced cucumber
roasted peanuts - lightly crushed

  1. Heat up 1 tbsp in a wok.  Crack the egg and lightly scramble it till almost cooked.  Drain of oil and set aside.
  2. Heat up another tbsp oil in the wok.  Fry the shallot and garlic till fragrant.  Switch to high heat.  Add bell pepper and celery and stir fry for a while.  Add chicken and fry to mix well.
  3. Add rice and toss to mix well.  Drizzle sauce around the side of the wok and do a quick stir fry mix.  Add green peas, cooked egg, red chili flakes, white pepper, sugar and salt and fry till well combined.
  4. Transfer to a serving plate and serve warm with roasted peanuts toppings and cucumber slices.  Add chili sauce if desired. 

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