Thai Chicken Fried Rice: Difference between revisions
From McGough's Recipes
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=== '''Ingredients''' === | === '''Ingredients''' === |
Latest revision as of 23:56, 8 October 2021
Time | Servings |
---|---|
15 Min | 4 |
Ingredients
- 2-3 Thai red chilis, thinly sliced
- 3 tbsp. fish sauce
- 2 tbsp. vegetable oil, divided
- 2 chicken breasts, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 1 medium carrot, peeled and diced
- 4 cloves garlic, minced
- 4 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
- 2 large eggs, beaten
- Freshly chopped cilantro, for serving
- Lime wedges, for serving
Directions
- In a small bowl, combine chilis and fish sauce. Set aside while you prep the rest of your ingredients.
- 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.
- 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.
- 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.
- Serve with cilantro, lime wedges, and any remaining fish sauce.