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Recipe for :

Kao Paht Gy - Thai Fried Rice with Chicken

This recipes comes from the Temple of Thai web site. This is how the site is described:

Convenient online shopping for Thai food - shop for 100's of exotic ingredients like curry, tamarind paste, coconut milk, and fish sauce. Find fresh items including chili peppers, lemon grass, and kaffir lime leaf.

Discover authentic Asian cookware: sticky rice steamers, granite stone mortar and pestles, and cast iron kanom krok pans. Check out imported cookbooks offering recipes ranging from introductory to advanced levels.

Visit our Kitchen for authentic Thai recipes including pad tai, curry, and sticky rice. Find cooking information, descriptions, photos, and cooking tips.

To visit the Temple of Thai web site <click here>

Thais usually cook more rice than is necessary for one meal. The remainder is eaten at the next meal or prepared as fried rice.

Ingredients

1/4 lb. chicken breasts, cut into 1/2 inch by 1/4 inch pieces
1 tbsp vegetable oil
1/2 tbsp fish sauce (Nam Pla)
1 clove garlic, crushed
2 1/2 tbsp vegetable oil
2 cups cooked jasmine rice
1 egg, lightly beaten with 1/2 tsp water
1 tsp light soy sauce
1/2 tsp fish sauce
1/4 tsp ground black or white pepper
Pinch of white sugar
1 cucumber, peeled and sliced 1/8 inch thick
Lime, fresh red chiles, scallion (optional)

Method

  • Heat 1 tablebspoon of oil in a wok until hot, but not smoking, over medium high heat.
  • Cook chicken until just cooked through, about 4 minutes.
  • Add the 1/2 tablebspoon of fish sauce, as you are cooking, to the meat.
  • Remove from wok and set aside.
  • Heat the additional 2 1/2 tablebspoons of oil in wok.
  • Add the crushed garlic and cook briefly (30 seconds).
  • Add the rice, breaking it up with a wooden spoon or metal turner.
  • Add the cooked chicken. Toss together in the wok.
  • Add the soy sauce and 1/2 teaspoon of fish sauce.
  • Add the beaten egg, pepper, and sugar.
  • Continue to stir-fry until heated through and grains of rice are seperated.
  • Taste and adjust seasoning accordingly (add more fish sauce if it needs more salt).
  • Remove to serving dish and garnish with cucumber, scallion, lime wedge and fresh red chile peppers.

Serves 1

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