Thai Fried Rice

Name: Thai Fried Rice
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Thai
Ingredients: 4 cups (14 oz/400 g) cooked rice; 4 tablespoons oil; 8 oz (250 g) chicken, pork or beef, thinly sliced; 8 oz (250 g) chicken, pork or beef, thinly sliced; 8 oz (250 g) chicken, pork or beef, thinly sliced; 2 eggs; 4 tablespoons soy sauce; 1 teaspoon sugar; ½ teaspoon ground white pepper; 2 green onions (scallions), thinly sliced; 2 green onions (scallions), thinly sliced; 1 cucumber, peeled and sliced, to serve; 2 tomatoes, cut into wedges, to serve; 1 lime, halved, to serve; 4 tablespoons freshly squeezed lime juice; 3 tablespoons fish sauce; 2 bird’s-eye chilies, thinly sliced; 2 cloves garlic, minced; 2 cloves garlic, minced

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Wok Cooking Made Easy

By Nongkran Daks

Published 2007

About

Tightly covered and refrigerated, the Chili Dipping Sauce will keep for up to 2 weeks. It can be spooned over just about any dish: soups, salads, grilled meats, fish, noodles, and curries. Use a dry spoon.

Ingredients

4 cups (14 oz/400 g) cooked rice
4

Asia
Thailand
Main course
South East Asia

Method

Make the Chili Dipping Sauce first by combining all the ingredients in a bowl, stirring to mix well. This makes about ¾ cup (175 ml) of sauce. Transfer to a serving bowl and set asi