Ingredients
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8 Oz Chicken Breast Cut in 1/2 Inch Cubes
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kosher salt and pepper
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4 Tsp Vegetable Oil
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3 Cups Cooked Brown Jasmine Rice
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1/2 large onion (chopped)
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3 cloves garlic (minced)
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2 scallions (chopped)
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3 Egg Whites (beaten)
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1 Whole Egg Beaten
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2 Medium Tomatoes Sliced Into Wedges
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2 to 3 Thai Chili Peppers Optional
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4 Tsp Soy Sauce or Tamari For Gluten Free
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2 Tsp Fish Sauce
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Directions
Prep Time: min | Cook Time: min | Serves: 4
There’s a really great Thai restaurant in Williamsburg, Brooklyn I used to go to all the time called Sea that has a great vibe and a DJ. I always ordered the fried rice because it’s just amazing! I was on a mission to make this myself, and after researching and experimenting, I managed to get very close. Thai fried rice gets it’s unique flavor from the fish sauce, soy sauce and chili peppers. The jasmine rice is a must! Although here I used chicken, I’ve also made this with shrimp, beef or pork. Enjoy!
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Steps
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1
Done
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Meanwhile, season chicken lightly with salt and pepper |
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2
Done
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When the wok is very hot, add 2 tsp of the oil. When the oil is hot, add the chicken and cook on high until its browned all over and cooked through, about 3-4 minutes. |
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3
Done
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Remove chicken from wok and set aside, add the eggs, pinch of salt and cook a minute or two until done. Set aside. |
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4
Done
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Add the remaining oil to the wok and add the onion, scallions and garlic. Saute 1 minute, add the chili pepper if using, tomatoes and stir in all the rice. |
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5
Done
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Add the soy sauce and fish sauce stir to mix all the ingredients. |
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6
Done
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Keep stirring a few minutes, then add egg and chicken back to the wok. |
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7
Done
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Adjust soy sauce if needed and stir well another 30 seconds. |
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8
Done
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9
Done
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10
Done
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11
Done
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12
Done
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13
Done
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14
Done
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15
Done
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