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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:

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


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)


  • 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