Enough long grain white rice to fill a measuring jug to 14 fl oz
2 eggs, beaten
2 tsp sesame oil
1/2 tsp salt
8 oz boneless,skinless chicken breasts
2 tbsp vegetable oil
2 tbsp coarsely chopped garlic
1 small onion,finely chopped
1/2 tsp freshly ground black pepper
3 tbsp fish sauce
3 tbsp finely chopped spring onions
3 tbsp finely chopped coriander
2 small, fresh red and green thai chillies,seeded and chopped
To garnish
1 lime,cut into wedges
4 fried eggs (optional)
1.At least 2 hours in advance, or the night before,cook the rice . Spread it out on a baking tray and allow it to cool thoroughly,then put it in the refrigerator.
2. Beat the eggs with the sesame oil and salt and set aside. Cut the chicken into 1/2 in dice.
3. Heat a wok or large frying pan over high heat and add the oil. When it is very hot and slightly smoking,add the garlic,onion and black pepper and stir fry for 2 minutes. Then add the chicken and stir fry for another 2 minutes. Add the cold cooked rice and continue to stir fry for another 2 minutes. Add the cold cooked rice and continue to stir fry for 3 minutes.
4. Add the fish sauce,spring onions,coriander and chillies and stir fry for 2 minutes.
5. Finally,add the egg mixture and continue to stir fry for another minute. Turn on to a platter,garnish with the lime wedges and the fried eggs,if using,and serve at once.
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This post was written by admin on May 28, 2011
