Thai Fried Rice

Fried remains the best thing to do with leftover rice. The slightly dried out rice will absorbed more of the flavors and crisp up slightly as is cooks. Something fresh rice could never do. Rather than soy sauce like a traditional Chinese fried rice would use, Thai fried rice uses fish sauce. A sauce called, prik nam pla, which is fish sauce and Thai red chilis, is used in the dish and served along with it as an additional garnish. Mix the sauce together before prepping the rest of your ingredients to give it time to develop flavor.

INGREDIENTS
2-3 Thai red chilis, thinly sliced
3 tbsp. fish sauce
2 tbsp. vegetable oil, divided
chicken breasts, thinly sliced
Kosher salt
Freshly ground black pepper
medium carrot, peeled and diced
cloves garlic, minced
green onions, white and light green parts cut into 1″ pieces
1 tsp. freshly minced ginger
4 c. cooked white rice, preferably day old
3 tbsp. oyster sauce
large eggs, beaten
Freshly chopped cilantro, for serving
Lime wedges, for serving
DIRECTIONS
  1. In a small bowl, combine chilis and fish sauce. Set aside while you prep the rest of your ingredients.
  2. Season chicken with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and cook, tossing occasionally, until cooked through, about 5 minutes. Remove chicken from skillet and set aside on a plate to keep warm. Drain skillet, if needed.
  3. Return skillet over medium-high heat and heat remaining tablespoon oil. Add carrots and cook until softened, 3 minutes. Add garlic, green onions, and ginger and cook until fragrant, 1 minute. Add rice, 3 tablespoons of the fish sauce mixture, and oyster sauce. Toss until rice is well coated, then push rice to one side of pan.
  4. On the empty side of the pan, add a little more oil if your pan is dry. Add beaten eggs and scramble with a rubber spatula until just barely set, then combine with rice. Return chicken to skillet and stir to combine.
  5. Serve with cilantro, lime wedges, and any remaining fish sauce.

 

Written by: Omojo Emeje

Source of recipe: Delish

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