PERFECT THAI FRIED RICE WITH MARINATED CHICKEN RECIPE ...
A perfect Thai-style fried rice. Easy and simple with great cilantro and garlic flavors. Serve with fresh cucumber and lime wedges, topped with cilantro and chile fish sauce.
Provided by natty's pantry
Categories Fried Rice
Total Time 2 hours 38 minutes
Prep Time 25 minutes
Cook Time 13 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine chicken thighs, 2 tablespoons soy sauce, brown sugar, and black pepper in a bowl. Cover and marinate in the refrigerator, 2 hours to overnight.
- Heat a wok or very large skillet over high heat for 30 seconds. Pour in vegetable oil. Reduce heat to medium; add onion and garlic. Cook and stir until fragrant, about 2 minutes.
- Increase heat to high and add marinated chicken to the wok; cook, stirring constantly, until no longer pink, about 4 minutes.
- Push chicken mixture to one side of the wok; pour eggs into the empty side. Cook until just starting to set, about 2 minutes. Stir eggs slowly until scrambled. Mix into the chicken mixture. Season with 3 tablespoons soy sauce, sugar, and white pepper; stir for 1 minute.
- Stir rice into the wok until evenly incorporated and heated through, about 4 minutes. Remove from heat; stir in green onion and cilantro. Mix gently until combined.
Nutrition Facts : Calories 492.7 calories, CarbohydrateContent 55.4 g, CholesterolContent 161.4 mg, FatContent 17.2 g, FiberContent 1.3 g, ProteinContent 27 g, SaturatedFatContent 4 g, SodiumContent 1214.5 mg, SugarContent 8.5 g
THAI COMBINATION FRIED RICE RECIPE - NYT COOKING
This dish is loosely based on Thailand’s ubiquitous fried rice dish, kao pad. Usually some kind of animal protein accompanies the rice — squid, crabmeat, ham, chicken, whatever the cook has on hand. My version relies instead on tofu and vegetables; the most important ingredients are the rice itself, the garlic and the fish sauce. Have all of your ingredients prepared and close to the stove. Cooking goes very quickly.
Provided by Martha Rose Shulman
Total Time 10 minutes
Yield Serves four to six
Number Of Ingredients 15
Steps:
- Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil and swirl, then add the carrot and tofu. Stir-fry until lightly colored, about two minutes. Add the garlic and stir-fry until golden, about 30 seconds. Pour in the beaten egg. Stir-fry until scrambled, then add the rice. Cook the rice — scooping it up and pressing it into the pan, then scooping it up again — for about two minutes. Add the fish, chile sauces, tomato and chopped scallions, then stir together for about a half-minute. Serve, garnishing each plate with the cilantro and cucumbers and passing lime wedges, scallions and fish sauce with chiles. Diners should squeeze lime juice onto their rice as they eat.
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