Thai-Style Fried Rice

Thai Style Chicken Fried Rice

Makes 2-3 servings

1 chicken breast, chopped into very small thin strips or chunks (use shrimp or tofu as an alternative)
2 cups of cooked jasmine rice (use regular white rice if not available)
1 carrot, diced into small pieces
1 stalk of celery, chopped
½ cup of green onion or scallion, both white and green parts, chopped
1 egg
1 can of bean sprouts or 1 ½ cups of fresh bean sprouts
2 tbsp of light soy sauce
3 tbsp of vegetable or canola oil (not olive)
1 clove of garlic, chopped
½ cup of fresh cilantro, chopped
¼ tsp of white pepper (optional)
1 tsp of fish sauce (optional)
¼ cup of chicken broth (optional)
1 lime


Marinate chicken in 1 tbsp of soy sauce and white pepper for about 15-20 minutes. While the chicken is marinating, chop all vegetables and set aside. Beat one egg and set aside. Heat wok on medium-high until it is very hot and add 1 tbsp of oil. Heat another small frying pan on medium with about 1 tsp of oil. Add chicken, garlic, and marinade to wok and sauté until it is cooked. If chicken starts to stick, add a little chicken broth or more oil. Once it is cooked, remove and set aside. Add beaten egg to frying pan and while cooking, break the egg up with a spatula into small pieces. Once cooked, set aside. Add 1 tablespoon of oil, 1 teaspoon of fish sauce, and 1 tablespoon of soy sauce to wok and add remaining vegetables and cilantro. Cook for about 3-5 minutes on high and then add cooked chicken, egg, and rice, and sauté for about 3 minutes on medium-high to high. If the rice starts to stick, add a teaspoon of oil or broth. Keep sautéing the fried rice, chicken, egg, and vegetables until the rice is heated and lightly coated with sauce.
Garnish with lime wedges and cilantro.


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