Chicken Fried Rice

Chicken Fried Rice

Ingredients: ........

4 cups cooked rice, preferably several days old (see recipe)

1/2 to 1 cup cooked chicken or turkey, OR fresh (uncooked) chicken, cut into very small pieces

1/4 cup chicken stock

3 cloves garlic, minced

1 minced green or red chili, OR 1/4 to 1/2 tsp. dried crushed chili

2 Tbsp. fish sauce (plus more to taste)

3 Tbsp. vegetable oil

1/2 cup frozen peas

1 egg

3 spring (green) onions, finely sliced

1/2 cup fresh basil OR coriander/cilantro

Directions ..............

First, prepare cold rice by drizzling over 1 Tbsp. of the oil. Use your fingers to mix the oil in with the rice and separate the rice grains, removing any clumps.

Place remaining oil in a large frying pan or wok over medium-high heat. Add garlic and chili. Stir-fry until fragrant (30 seconds to 1 minute).

Add chicken plus 2 Tbsp. stock. Stir-fry enough to thoroughly warm the meat if cooked. If raw, stir fry until meat is well cooked (3-5 minutes). Add remaining stock, as necessary, to prevent the pan from becoming dry and to keep ingredients sizzling.

Using a wooden spoon or spatula, push ingredients aside and crack the egg into the middle of the wok/pan. Stir quickly to cook and break up the egg (like making scrambled eggs).

When egg is cooked, add the rice plus fish sauce. Stir fry, keeping the heat medium-high. Do not add any more stock/liquid at this point, or your rice will become soggy. You want it hot and dry and light-textured.

Add frozen peas and continue to stir-fry another 2-3 minutes, or until you can hear the rice "popping". Cooking Tip: If you find the rice is sticking, push the rice aside and add a little more oil to the bottom of the pan - this will make the rice "shine", like restaurant quality fried rice.

Do a taste-test for saltiness. If not salty or flavorful enough, add more fish sauce. If too salty for your taste (this will depend on the stock you used), add up to 1 Tbsp. fresh-squeezed lime juice.

Sprinkle with spring onion and basil or coriander, and serve piping hot from the wok/pan. Thai chili sauce can be served on the side..........................