Perfect Thai Fried Rice With Marinated Chicken Recipe

8/1/2015

I hope you have had a nice week.......

I’ve been cooking a lot lately – Thai, Korean, American. Of course when you cook a lot, you might have leftovers in your fridge.

I always cook extra rice because you can add it to your leftovers and make an easy fried rice dish.

There’s no right or wrong way to make fried rice. The main ingredients are garlic and onion (red or yellow onion), eggs, meat (ham, turkey, shrimp or any leftover meat) and cooked rice.

Each country has a different variation of fried rice based on the culture. In Asia, the more famous fried rice dishes include Yangzhou Fried Rice (Chinese) and Thai Fried Rice.

Chinese - uses soy sauce and scallion with Chinese sausage and Char Siu (Chinese Barbecue pork)

Thai - uses fish sauce, white pepper and cilantro, served with cucumber and chile fish sauce.

Indonesian - (Nasi Goreng) uses sweet soy sauce, shallot, tamarind and ikan asin (salted dried fish) serve with a traditional cracker (krupuk) and pickles

The best way to cook fried rice is your mom's way. Every time I make fried rice, I remember my mom teaching me her way. These are tips from my mom that I would like to share with you.

Tip #1 Use leftover cooked rice

Leave it in the fridge overnight or if you don't have leftover, leave it out in room temperature for 1-2 hours to remove the moisture and soggy texture.

Tip #2

Add eggs - Push all the ingredients to the side, add eggs and scramble until they form up (not too soggy). Cook eggs separate from meat, onion and garlic to remove moisture out of eggs and decrease mushy texture.

It is easy and simple, just use these tips for the perfect texture.

I hope you enjoy my mama’s Thai fried rice recipe. See all ingredients listed below.

Have a good weekend everyone!

XOXO

Natty

Ingredients

1 pound marinated* chicken thigh
1/4 cup chopped onion
4 cloves garlic, chopped
2 eggs
2 tablespoons vegetable oil
4 cups leftover cooked rice
2-3 tablespoons light soy sauce (can substitute with salt or soy sauce)
1 teaspoon sugar
1 teaspoon white pepper
1/4 green onion, thinly sliced
1/4 chopped cilantro, plus some for garnish

*Marinated chicken

2 tablespoons light soy sauce (can substitute with soy sauce)
2 tablespoons brown sugar
1/4 teaspoon black pepper

Steps

Cut the chicken against the grain, diagonal into 1 centimeter pieces. Set aside.
For marinade - in a small bowl add ingredients and cut chicken, mix and leave in the fridge at least 2 hours or overnight.

Heat a wok or the largest skillet you can find in your kitchen on high for 30 seconds, add vegetable oil.
Reduce to medium heat, add garlic and onion, and keep stirring for about 2 minutes.

Turn the heat back up to high, add marinated chicken, keep stirring and turning chicken for about 4 minutes or until chicken is cooked through.

Push all ingredients over to one side of your wok or skillet, scramble eggs on the empty side. Stir slowly, as soon as curds begin to form (in about 2 minutes).