Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: SERVES 4
- 4-5 cups cooked rice, preferably several days old
- 1 boneless chicken breast or 2 thighs, chopped into small bits
- 1 Tbsp. soy sauce
- 4 spring onions, sliced, white parts separate from green
- 3-4 cloves garlic, minced
- 1 thumb-size piece galangal OR ginger, sliced into thin matchsticks
- 1 red or green chili, thinly sliced (or less for milder rice)
- 5-7 fresh shiitake mushrooms, chopped into small pieces
- 1 egg
- 1/2 cup frozen peas
- 2-3 vegetable oil
- optional: 1 stalk celery, sliced (adds a little crunch to the dish)
- STIR-FRY SAUCE:
- 3 Tbsp. chicken stock
- 3 Tbsp. fish sauce
- 2 Tbsp. soy sauce
- 1 Tbsp. lime juice
- 1/8 tsp. white pepper OR pinch black pepper
- 1/4 tsp. sugar
- If using leftover cold rice: drizzle a teaspoon or two of oil on your fingers and work through the rice, separating clumps back into grains (freshly cooked rice is fine to use as is).
- Prepare chicken by chopping into small pieces and place in a bowl. Add soy sauce and stir. Set aside. Next, combine all 'stir-fry sauce' ingredients together in a cup, stirring to dissolve sugar and pepper. Set aside.
- Warm a wok or large frying pan over high or medium-high heat. Drizzle in 2 Tbsp. oil and swirl around, then add the white parts of the onion, garlic, galangal/ginger, and chili. Stir-fry 1 minute, then add the chicken. Stir-fry 2-3 minutes, or until chicken turns evenly opaque.
- Add mushrooms and celery (if using), and stir-fry 2-3 minutes, until mushrooms and chicken are cooked through. If your wok/pan becomes too dry, add 1-2 Tbsp. chicken stock or white wine.
- Keeping heat high, add the rice. Stir-fry using a spatula or other flat utensil to gently lift and turn the rice. Gradually begin adding the sauce you made, 1-2 Tbsp. at a time. Continue stir-frying 6-10 minutes, or until all the sauce has been added. Tip: The idea is to keep the pan as dry as possible throughout the frying process to create light and fluffy rice.
- Add frozen peas and stir-fry to incorporate. Then push everything aside to reveal the center of the pan. Crack in the egg and quickly stir-fry to scramble. Note that the egg will dry out the pan, which is what you want at this stage. Continue stir-frying everything together 2 more minutes or until rice is light and falls easily into separate grains.
- Switch off heat and taste-test, adding more fish sauce until desired flavor and saltiness is achieved (I usually add 1 extra Tbsp. fish). If it's too salty, add a squeeze of lime juice. Top with reserved green onion. For those who like it extra spicy, serve Thai Chili Sauce on the side, and ENJOY!
If using a stainless steel wok or pan (not non-stick): Non-stick pans make frying easier, as there is more moisture kept in the pan. But if you don't have non-stick (my own wok is stainless steel), the pan can get too dry, especially after frying the egg. Adding a little oil can help - just push ingredients aside and drizzle some into the bottom of your pan, then continue stir-frying. Also, this will give your fried-rice a restaurant-looking 'shine' when served. Avoid adding any more stock or other liquids when frying the rice, or your rice will become too heavy and lumpy. Cheers!