8 oz chicken breast, boneless skinless, bite-size pieces about 1 cm thick
2 teaspoon soy sauce
1/4 teaspoon sugar
1 tablespoon water
Fried Rice
1 ½ tablespoon Thai chili paste , plus about 1 teaspoon of the oil, if desired
2-3 teaspoon fish sauce
3 tablespoon neutral oil, or as needed
2 eggs
4 cloves garlic, chopped
1/2 – 1 teaspoon roasted chili flakes, see note 1
12.5 oz cooked jasmine rice
1/2 cup diced onion
3 tablespoon sliced fresh chilies, see note 2
1 cup Thai basil leaves
Lime wedges for serving
Cucumber slices for serving
Instructions
Combine the chicken with all marinade ingredients and mix well. Let it sit for at least 15 minutes, stirring halfway through, and until most of the water has been absorbed into the chicken and is no longer pooling.8 oz chicken breast,2 teaspoon soy sauce,¼ teaspoon sugar,1 tablespoon water
Mix the chili paste with 2 teaspoon of fish sauce to loosen it up and allow it to mix more easily into the fried rice.1 ½ tablespoon Thai chili paste,2-3 teaspoon fish sauce
Sear the chicken: Heat a wok or a large nonstick skillet over high heat and add just enough oil to coat the bottom. Once the oil is very hot, add the chicken and spread it out into one layer. Allow the chicken to sear until the underside is browned, then toss and keep cooking until the chicken is cooked through. Remove from the pan, leaving the oil behind.3 tablespoon neutral oil
Scramble the eggs: In the same pan, add a little more oil if needed (if using a nonstick pan you may not need any oil at all) and heat at medium high until it’s hot and ready to go.Add the eggs and scramble them, keeping the yolks and whites slightly marbled. Once the eggs are done, remove from the pan. At this point if the pan has some bits of eggs stuck on it you can wipe or scrape them off, but there’s no need to clean the pan.(PS. The egg is cooked separately and added back in in order to keep its colour vibrant. Otherwise it will get coated in the chili paste and everything looks the same colour.)2 eggs
Fry the rice: Add about a tablespoon of oil to the wok and heat it over medium heat. Add the garlic and dried chilies and saute until the chilies start to smell a bit smokey, about 1 minute.4 cloves garlic,½ – 1 teaspoon roasted chili flakes
Add the rice and toss with the garlic briefly, then turn the heat up to high. Add the onion and the sauce and toss until the rice grains are separated and evenly coated in the sauce. If there are clumps, use your spatula to push them down to break them apart.12.5 oz cooked jasmine rice,½ cup diced onion
Add the eggs and the chicken back in along with any collected chicken juices in the bowl. (*If for some reason your rice is looking too moist and it doesn’t look like it can handle more liquid without getting mushy, hold back on the chicken juices.)
Turn off the heat then taste and add more fish sauce if needed. Add the fresh chilies and Thai basil and toss just until the basil is wilted.3 tablespoon sliced fresh chilies,1 cup Thai basil leaves
Serve with lime wedge and fresh cucumber slices, be sure to squeeze the lime over the rice before eating!
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