Fried Rice with Chicken Thai Style
Fried rice is a good lunch dish, served with cucumber and a wedge of lime . Fried rice with chicken Thai style gets much of its unique flavor from the mix of chicken ,fish sauce ,soy sauce creamed and coconut milk .Enjoy with these two fried rice Thai style .
Ingredients
Serves 4
225 g jasmine rice
3 skinless , boneless chicken
breasts , cut into cubes
400 ml canned coconut milk
50 g block creamed
coconut chopped
2-3 coriander roots , chopped
thinly pared rind of 1 lemon
1 fresh green chilly ,deseeded
and chopped
3 fresh Thai basil leaves
1 tbsp Thai fish sauce
1 tbsp oil
fresh chives and sprigs fresh
coriander , to garnish
Method
Cook the rice in boiling water for 12-15 minutes , drain well , then cool and chill overnight .
Put the chicken into a saucepan and cover with the coconut milk . Add the creamed coconut , coriander roots , lemon rind and chilly and bring to the boil . Simmer for 8-10 minutes , until the chicken is tender . Remove from heat . Stir in basil and fish sauce .
Meanwhile , heat the oil in a wok and stir fry the rice for 2-3 minutes . Pour in the eggs and stir until they have cooked and mixed with the rice . Line 4 small ovenproof bowls or ramekins with clingfilm and pack with the rice . Turn out carefully onto serving plates and remove the clingfilm . Garnish with long chives and sprigs of coriander . Serve with the chicken or egg .
Thai Egg Fried Rice
Ingredients
Serve 4
3 tbsp oil
2 eggs -beaten with 1 tbsp water
1 tsp garlic, chopped
2 cups spring onions , chopped
4 cups cooked rice
1 tbsp fish sauce
1 cup coriander leaves, chopped
1 cup cucumber ,diced
Method
Heat 1 tbsp of oil in a large frying pan and add egg ,swirl ,till set .Remove from pan and cut into strips and keep aside .
Heat the rest of the oil in the same pan and add garlic and spring onions .Saute over high heat till glossy and add rice .
Stir fry over high heat till rice is heat through .Add fish sauce , coriander and omelette strips and mix well .
Serve garnished with the cucumber .
Ingredients
Serves 4
225 g jasmine rice
3 skinless , boneless chicken
breasts , cut into cubes
400 ml canned coconut milk
50 g block creamed
coconut chopped
2-3 coriander roots , chopped
thinly pared rind of 1 lemon
1 fresh green chilly ,deseeded
and chopped
3 fresh Thai basil leaves
1 tbsp Thai fish sauce
1 tbsp oil
fresh chives and sprigs fresh
coriander , to garnish
Method
Cook the rice in boiling water for 12-15 minutes , drain well , then cool and chill overnight .
Put the chicken into a saucepan and cover with the coconut milk . Add the creamed coconut , coriander roots , lemon rind and chilly and bring to the boil . Simmer for 8-10 minutes , until the chicken is tender . Remove from heat . Stir in basil and fish sauce .
Meanwhile , heat the oil in a wok and stir fry the rice for 2-3 minutes . Pour in the eggs and stir until they have cooked and mixed with the rice . Line 4 small ovenproof bowls or ramekins with clingfilm and pack with the rice . Turn out carefully onto serving plates and remove the clingfilm . Garnish with long chives and sprigs of coriander . Serve with the chicken or egg .
Thai Egg Fried Rice
Ingredients
Serve 4
3 tbsp oil
2 eggs -beaten with 1 tbsp water
1 tsp garlic, chopped
2 cups spring onions , chopped
4 cups cooked rice
1 tbsp fish sauce
1 cup coriander leaves, chopped
1 cup cucumber ,diced
Method
Heat 1 tbsp of oil in a large frying pan and add egg ,swirl ,till set .Remove from pan and cut into strips and keep aside .
Heat the rest of the oil in the same pan and add garlic and spring onions .Saute over high heat till glossy and add rice .
Stir fry over high heat till rice is heat through .Add fish sauce , coriander and omelette strips and mix well .
Serve garnished with the cucumber .
