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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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We love fried rice, this is a very nice thai inspired version. Hope that you will enjoy this tasty treat. For best results use really cold rice. Prep time does not include chilling overnight. Ingredients:
1 cup jasmine rice |
3 chicken breasts, boneless, skinless, cubed 1 1/2-inch |
1 1/2 cups coconut milk, canned |
1/4 cup coconut cream, canned |
2 cilantro roots, chopped |
1 lime, zested, thinly |
1 red chili pepper, fresh, small, seeded and finely chopped |
1/8 cup basil, fresh |
1 tablespoon fish sauce |
1 tablespoon peanut oil |
3 eggs, large, well beaten |
2 tablespoons chives, fresh garnish |
Directions:
1. Add the rice to boiling water, then simmer for 15 minutes.
2. Let sit 5 minutes then fluff, Once cool, cover and chill overnight.
3. Put the chicken in a pan, add the coconut milk and cream, cilantro roots, lime zest and chile.
4. Bring to a boil then simmer 10 minutes, until chicken is tender.
5. Remove from heat, stir in the fresh basil and fish sauce.
6. Next heat the oil in wok.
7. Sir fry the rice for 3 minutes.
8. Pour in the egg and stir until well cooked.
9. Plate the rice, garnish with the chives and top with the chicken coconut sauce.
10. Enjoy.
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