Name: Delectable Chicken Fried Rice
Yield: Serves 4–6
Cuisine: Thailand
Ingredients: 2 tablespoons groundnut (peanut) oil; 2 eggs, beaten; Thai fragrant jasmine rice or 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 teaspoons sesame oil; 2½ teaspoons salt; 225 g (8 oz) boneless chicken breasts, skinned; 1 small finely chopped onion; 3 tablespoons coarsely chopped garlic; 110 g (4 oz) large fresh red Thai chillies, seeded and coarsely chopped; 3 tablespoons finely chopped shallots; ½ teaspoon freshly ground black pepper; 1 tablespoon fish sauce or light soy sauce; 2 teaspoons sugar; 3 tablespoons finely shredded spring onions; handful fresh basil leaves

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

The proof of the pudding – or of the chicken – is in the eating, but when it comes to Thai food, if it is called ‘delectable’ one may rest assured that it is. Here the chicken is accompanied by rice that is suffused with the Thai seasonings that make the dish, well, delectable.

There are many varieties of rice in Thailand, and they have different characteristics. I recommend fragrant jasmine rice here because its aroma adds so much to the ensemble. The Thai fish sauce distinguishes