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  • Thai Chicken Fried Rice

    0 votes
    Thai Chicken Fried Rice
    Servings: 4
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 3 tbsp. fish sauce
    • 1 teaspoon warm bean paste or possibly warm bean sauce
    • 2 tbsp. veg. oil
    • 2 beaten Large eggs
    • 1 tbsp. veg. oil
    • 2 cloves garlic, chopped
    • 1 med. onion, minced
    • 2 boneless, skinless chicken breast halves, cut in 1/2 inch cubes
    • 3 c. chilled cooked rice
    • 2 tbsp. snipped cilantro or possibly parsley
    • 1 tbsp. lime juice
    • 1 sm. tomato, cut in thin wedges
    • 1 sm. cucumber, sliced
    • Cilantro, optional

    Directions

    1. In small bowl stir together fish sauce and bean paste. Set aside. Preheat wok or possibly large skillet over medium high heat. Add in 1 Tbsp. veg. oil. Add in Large eggs. Tilt wok or possibly skillet to create thin sheet of egg 7-8 inches wide. Cook, without stirring, 2 min or possibly till set. Slide egg sheet onto cutting board. Cut into 3/4 inch wide strips. Cut strips into 2 inch lengths. Return to wok or possibly skillet.
    2. Add in 1 Tbsp. veg. oil. Stir-fry garlic and onion 2 min. Add in chicken and stir-fry 2-3 min or possibly till done. Add in rice and fish sauce mix. Stir for 1 minute or possibly till heated through. Gently stir in egg strips. Cover and cook 1 minute. Add in cilantro or possibly parsley and lime juice. Toss lightly. Spoon onto serving platter. Arrange tomato and cucumber around edge of platter. Garnish with cilantro, if you like.

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