Thai Fried Rice

Thai Fried Rice

Kristen Williams

Yields: 4-6 servings

3 TB oil

2 TB minced garlic

2 chicken breasts, in small, thin pieces (2” long or smaller)

2-3 TB oyster sauce      

4 TB soy sauce                                        

1 TB fish sauce

2 TB carrots- sliced, steamed and mostly soft

1 onion (diced) 

2 green onions (chopped) 

Optionally delicious: chopped broccoli, chopped cauliflower, diced zucchini

3 eggs

2 c. cooked rice

                                                             

1 tomato, large diced (optional)

cilantro garnish

lime wedges

Heat oil in a wok. Add garlic, sauté until golden. Add chicken bits and stir until cooked. 

Add onion, sauté until somewhat soft. Add soy sauce, fish sauce and oyster sauce and stir well. Add vegetables and allow to cook until desired vegetable tenderness. 

Push mixture to one side and tilt wok so chicken/vegetables are up and beat the egg in down side of wok until cooked (or if it's too full just use a small frying pan and then add in.) Add rice and optional tomato, stirring gently so it doesn’t stick or mush.  

Serve with lime wedges and cilantro.