Thai Chicken Fried Rice

This recipe is a modified version of Pailin Chongchitnanta's Thai Chicken Fried Rice Recipe.

Step 1: Combine chicken with Golden Mountain Sauce and sugar; set aside. Heat a wok or a large sauté pan over medium high heat, add 3 tablespoons oil marinated chicken and let brown on one side. Once browned, toss the chicken and cook until done. Remove from pan and set aside.

Step 2: In the same wok, add a little more oil to coat the bottom, and heat over medium high heat. Add shallots, garlic and chili flakes and sauté until the shallots are translucent. Add the celery and stir for 1 minute.

Step 3:Add eggs, break the yolks, and let the egg set about half way then scramble briefly. Add rice and toss briefly, breaking up big lumps with the back of your spatula. Add the peas and stir for 1 minute.

Step 4: Add all sauce ingredients and toss, breaking up lumps, until the rice is evenly coated in the sauce and the grains are all separated. Add more black soy sauce if you want a darker colour.

Step 5: Add the chicken back in, along with the juices collected in the bowl, and toss to mix until the rice has absorbed all the chicken juices. Serve immediately with a lime wedge and topped with chopped cilantro.

Ingredients:

  • 225g (½ lb.) chicken breast, cut into bit-size-pieces
  • 1 tablespoon Golden Mountain or soy sauce
  • ½ teaspoon sugar
  • 4 tablespoons vegetable oil
  • 3-4 cloves garlic, slice very thin
  • 2 medium shallots, chopped
  • chili flakes, to taste
  • 2 eggs
  • 3-4 stalks of celery, slice on a bias
  • 1 cup of frozen peas, thawed
  • 450g (1 lb.) cooked jasmine rice
  • lime wedges
  • ½ cup cilantro or 3-4 green onions, chopped

Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1 teaspoon roasted sesame oil
  • 1½ teaspoons sugar
  • ½-1 teaspoons black soy sauce