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Thai-style Egg Fried Rice With Chicken
I have several easy and foolproof dinner recipes for evenings when I’m too tired to spend too much time in the kitchen. One of them is this Thai-style fried rice with chicken and eggs. Before I get to the step-by-step recipe itself, let’s talk about the ingredients we’re going to use.
How to make really great fried rice
The rice. First things first – you have to choose the right kind of rice. This recipe calls for fluffy rice that won’t clump as you’re frying it. I decided to go with long grain rice, but you can use basmati rice or parboiled rice. You’ll also need to rinse it until the water runs clear.
The fillings. Egg fried rice is delicious all by itself, but it’s even better if you add some protein like meat or some seafood (for example, shrimp, mussels or some squid). This time I decided to stick to chicken.
The spices. To make this Thai-style rice really taste authentic, you just have to use the right spices – ginger, garlic, chili peppers. You’ll also need some sesame seeds and soy sauce.
Thai-style Egg Fried Rice With Chicken Preparation
Ingredients
240g long grain rice
300g chicken breast
3 eggs
1 carrot
1 leek
10g fresh ginger
5g hot chili pepper
2 tbsp vegetable oil
20g unsalted butter
60ml soy sauce
Scallions and sesame seeds (for garnishing)
Half a lemon
Thai-style Egg Fried Rice With Chicken: Приготування
Prep all of the ingredients you’ll be using. First of all, you’ll need to cook the rice. Fold some gauze (about four layers) onto the bottom of a saucepan. Transfer the well-rinsed rice into the saucepan and cover with about 1.5 cups of water. Bring to a boil and cook for about 10 minutes. Remove from the heat.
Cut the chicken breasts into 1cm cubes. Peel the leek and dice it finely. Peel the carrot and julienne it into thin strips.
Using the side of a large knife, crush the garlic cloves and mince them finely. Peel and slice about 2cm of the ginger. Finely dice the chili peppers. In a skillet, heat up the butter and vegetable oil. Add the chopped leeks, carrot, garlic and ginger. Saute until soft.
Add the chicken pieces to the skillet. Sautee for about 7-8 minutes.
Break the eggs into a small bowl and add them to the skillet. Mix well with a wooden spoon or spatula. The eggs and the vegetables should be well-combined.
Add the rice and 60ml soy sauce. Cook for another 5 minutes.
Ladle the rice into a plate, garnish with sesame seeds, chopped leeks and chili peppers. Add a couple slices of lemon.
Cooking is easy!
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