In this Thai fried rice recipe I put the basic ingredients but the fried rice is the recipe for all the recipes you can put the veggies and the side dish you want in, and it’s often a recipe for using leftover rice that’s already cooked and finished with the veggies.
* Ingredients :
°2 tbsp. tablespoons vegetable oil, canola oil, or peanut oil
°2 garlic cloves
°1/2 onion150g minced chicken breast (or equivalent in crab, tofu, prawns, etc.)
°3 leeks, cut into 4cm pieces
°2 eggs, lightly beaten
°3 cups cold cooked jasmine rice (preferably refrigerated overnight)
°Sauce options: Use only one of the following options:
°Sauce No. 1
°1/2 tsp. soy sauce
°°1/2 tsp. oyster sauce
°Sauce No. 2
°2 tbsp. fish sauce
°1 and 1/2 tsp. oyster sauce
°1 c. Sugar
°Sauce No. 3
°1 and 1/2 tsp. 1 tablespoon light soy sauce
°1 and 1/2 Thai Gold Mountain Seasoning
Served with: tomato slices, cucumber slices and fresh coriander
Heat the oil in a large frying pan or skillet over medium-high heat. (Add 1 tablespoon of oil if you are using a frying pan)
Adding garlic and sauté for 20 sec.
Add onions and fry for 1 minute.
Add the chicken and shallots and sauté for 1 minute or until the chicken turns white (but is still pink on the inside).
Push the chicken aside and pour the egg in the middle.
Stampede quickly – about 30 seconds.
Add rice and sauce.
Fry for about 2 minutes to heat the rice and coat the rice with the sauce.
Serve immediately, garnished with fresh cilantro with tomatoes and cucumbers on the side.