Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
- 3 cups cooked rice (preferably several days old)
- 1 cup cooked chicken or turkey, OR 1 cup raw chicken, cut into bite-size pieces
- 1/4 cup chicken stock
- 3 cloves garlic, minced
- 1 minced green or red chili, OR 1/4 to 1/2 tsp. dried crushed chili
- 2 Tbsp. fish sauce (plus more to taste)
- 3 Tbsp. vegetable oil
- 1/2 cup frozen peas
- 1 egg
- 3 spring onions, finely sliced
- 1/2 cup fresh basil
Preparation:
1. Prepare the cold rice by mixing in 1 Tbsp. of the oil. Use your fingers to separate the rice grains and remove clumps.2. Place remaining oil in a deep frying pan or wok. Add garlic and chili. Stir-fry over medium-high heat until fragrant (30 seconds to 1 minute).
3. Add chicken plus 2 Tbsp. stock. Stir-fry enough to thoroughly warm the meat, if cooked. If raw, stir fry until meat is well cooked (3-5 minutes). Add remaining stock, as necessary, to prevent the pan from becoming overly dry and keep ingredients sizzling.
5. Using a wooden spoon or spatula, push ingredients aside and crack the egg into the wok/pan. Stir quickly to cook and break up the egg (like making scrambled eggs).
7. When egg is cooked and most of the broth/liquid has been absorbed, add the rice plus fish sauce. Stir fry, keeping the heat medium-high. Do not add any more broth/liquid at this point, or your rice will become soggy.
8. Add frozen peas and continue to stir-fry another 2-3 minutes, or until you can hear the rice "popping". Cooking Tip: It's important to keep the wok and rice dry, but if you find the rice is sticking, you can add a little more oil - this will make the rice "shine", like restaurant quality fried rice.
9. Do a taste-test for saltiness. If not salty enough, add more fish sauce. If it happens to be too salty for your taste (this will depend on the stock you used), add up to 1 Tbsp. fresh-squeezed lime or lemon juice.
10. Sprinkle with spring onion and basil, and serve piping hot from the wok/pan. Thai chili sauce can be served on the side. Enjoy!
