Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Oil

  2. 2 Garlic - finely chopped

  3. 2 teaspoons 10ml Medium-hot curry powder

  4. 3 oz 85g Boneless chicken - finely sliced

  5. 1 1/2 cups 240g / 8 1/2oz Cooked rice

  6. 1 tablespoon 15ml Fish sauce

  7. 1/4 teaspoon 1 1/3ml Sugar

  8. 1 Spring onion, trimmed, slivered - into 1" lengths

  9. 1/2 Onion - finely slivered (small)

  10. 1 Ground white pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a work or frying pan, heat the oil until a light haze appears. Add the garlic and try until golden brown. Add the curry powder, stir and cook for a few seconds; add the chicken and cook for a minute or two until the meat is opaque. Add the rice and stir thoroughly Add after each addition. Cook together for a few cooked and the rice thoroughly reheated. Turn onto serving dish, garnish with the spring onion, and onion, and lightly sprinkle with pepper. Separate from full meal dishes are those 'mopping-up' recipes that can provide lunch or a quick snack. Fried rice is the classic 'day-after' method of using up the extra rice from the night before. It is always a separate meal in Thailand; it would be rather eccentric to serve it in place of plain boiled rice as the staple for a dinner. I suggest three recipes here but you can make up your own various when you've mastered the technique. In all fried rice dishes, use less rather than more oil. The result should be dry, with the rice grains separate.


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