Name: Spicy Classic Thai Fried Rice
Yield: Serves 4–6
Cuisine: Thailand
Ingredients: ½ teaspoon freshly ground black pepper; 1 small onion, finely chopped; Long-grain white rice measured to the 400 ml (14 fl oz) level in a measuring jug and cooked according to the method given on page 34; 2 eggs, beaten; 2 tablespoons coarsely chopped garlic; 2 tablespoons groundnut (peanut) oil; 225 g (8 oz) boneless chicken breasts, skinned; 2 small fresh red or green Thai chillies, seeded and chopped; 1 lime, cut into wedges; 2 tablespoons finely chopped fresh coriander; 3 tablespoons finely chopped spring onions; ½ teaspoon salt; 3 tablespoons fish sauce or light soy sauce; 2 teaspoons sesame oil

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

Although on the surface this dish is very similar to the familiar Chinese-style fried rice, it is the additional Thai touches that give it its unique flavours.