Thai Fried Rice with Chicken
1/4 pound chicken breasts, cut into 1/2 inch by 1/4 inch pieces
1 tablespoon vegetable oil, like canola
1/2 tablespoon fish sauce
1 clove garlic, smashed with the side of a cleaver or knife
2 1/2 tablespoons vegetable oil
2 cups cooked jasmine rice, at room temperature or from the refrigerator
1 egg, lightly beaten with 1/2 teaspoon water
1 teaspoon light soy sauce
1/2 teaspoons fish sauce
1/4 teaspoons ground black or white pepper
pinch of white sugar
1 cucumber, peeled and sliced 1/8 inch thick
lime, fresh red chiles, scallions for garnish
Heat 1 tablespoon oil in a wok over medium high heat until hot, but not smoking. Cook chicken until just cooked through, about 4 minutes. Add the 1/2 tablespoon fish sauce, as you are cooking, to the meat. Remove from wok and set aside. Heat the additional 2 1/2 tablespoons oil in wok. Add the smashed garlic, cook briefly about 30 seconds. Add the rice, breaking it up with a wooden spoon or metal turner. Add the cooked chicken. Toss together in the wok. Add the soy sauce and 1/2 teaspoons fish sauce. Add the beaten egg, pepper and sugar. Continue to stir fry until heated through and grains of rice are separated. Taste and adjust seasoning accordingly. Remove to serving dish and garnish with cucumber, scallion, lime wedge and fresh red chile peppers. Serves 1.
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