Thai Recipes
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| Ingredients |
| 1 |
Cooked rice |
2+ 1/2 cups |
| 2 |
Skinless and boneless chicken Breasts, cut into thin strips
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6 |
| 3 |
Garlic, chopped |
2 cloves |
| 4 |
Eggs |
2 |
| 5 |
Vegetable oil |
6 tablespoons |
| 6 |
Soy sauce |
2 tablespoons |
| 7 |
Fish sauce |
1 tablespoon |
| 8 |
Oyster sauce |
1 tablespoon |
| 9 |
Black pepper powder |
1 teaspoon |
| 10 |
Red pepper, cut into strips |
1 |
| 11 |
Frozen green peas |
2 tablespoons |
| 12 |
Fresh coriander leaves , chopped |
2 tablespoons |
| 13 |
Tomato and cucumber slices |
few for garnish |
| Method |
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Heat oil in a wok over medium-high heat, add the garlic and fry for 1 minute.
Now add chicken and stir-fry for 2 minutes, until the chicken becomes white.
Break the eggs into the wok , and cook them without breaking it until they are
partially set. Push the eggs and chicken on one side of the wok and add rice to
the other side. Add fish sauce, soy sauce and oyster sauce on the rice and then
using a shoveling motion combine the two sides of the wok, tossing-stirring for
2 minutes, mixing rice with the eggs and the chicken. Now add green peas and
black pepper, mix well. Pour on the serving platter, garnish it with red pepper
strips, chopped coriander and tomatoes and cucumber slices and serve.
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| Introduction
of the dish |
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The closest Thai cookery comes to the Chinese is in its
treatment of fried rice, with the obvious exception of the additional condiments
that enhance with the particular flavors and tastes of Thailand.
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![thai_recipe -- Thai chicken fried rice [Khao Phad Kai]](http://www.classicfood4u.com/image-files/thai_tier3_maincourse_chicken_rice.jpg)
