Thai Fried Rice

Name: Thai Fried Rice
Yield: Serves Four
Cuisine: Thai
Ingredients: 225 g/8 oz skinless, boneless chicken breast portions, cut into 1cm/½ in dice; 2.5 cm/1 in piece of fresh root ginger, peeled and grated; 2 garlic cloves, chopped; 1 small onion, finely chopped; 30 ml/2 tbsp groundnut (peanut) oil; 115 g/4 oz/1 cup drained canned whole kernel corn; 350 g/12 oz/1¾ cups jasmine rice, rinsed; 1 red (bell) pepper, seeded and sliced; 475 ml/16 fl oz/2 cups water; 50 g/2 oz/½ cup coconut milk powder; 2 eggs, beaten salt spring onion (scallion) shreds, to garnish; 5 ml/1 tsp chilli oil; 5 ml/1 tsp hot curry powder

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

This substantial and tasty dish is based on jasmine rice. Diced chicken, red pepper and corn kernels add colour and extra flavour.

Ingredients

475 ml/16 fl oz/2 cups water
50 g

Asia
Thailand
Main course
South East Asia
Gluten-free
Vegetarian

Method

Pour the water into a pan and whisk in the coconut milk powder. Add the rice and bring to the boil. Reduce the heat, cover and cook for 12 minutes, or until the rice is tender and the liquid has been absorbed. Spread the rice on a baking sheet and leave until cold.