Quick & Easy Thai Fried Rice |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Quick&Easy Thai by Nancie McDermott. Can use pork instead of chicken. Serve with cucumber slices, quartered lime, and/or fish sauce seasoned with hot chilies (optional). Ingredients:
4 cups rice, cooked and chilled |
2 tablespoons vegetable oil |
1 tablespoon garlic, coarsely chopped |
1/2 cup onion, chopped |
1/4 lb boneless chicken, thinly sliced into 2-inch strips |
1 large egg, beaten |
2 tablespoons fish sauce |
1 teaspoon sugar |
2 green onions, thinly sliced crosswise |
cilantro leaf, fresh and coarsely chopped, a handful |
Directions:
1. prepare rice by breaking up clumps of it with your fingers. set aside in bowl.
2. heat wok or large, deep skillet over high heat. add oil, and when it sizzles add onion and garlic and toss well until shiny and fragrant, about 1 minute add pork and cook, tossing often, until onion begins to wilt and meat is cooked through, about 2 minutes add beaten egg, and toss well to scramble it once it begins to set.
3. add rice, fish sauce, sugar, and green onions and cook, tossing often, until rice is tender and heated through. garnish with cilantro, and serve hot or warm with small bowls of fish sauce garnished with hot chilies.
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