EEE Cooks: Thai-Style Chicken Fried Rice (Recipe)

Thai-Style Chicken Fried Rice

We completely make up this thai-style dinner. We have leftover basmati rice, thai basil growing in our garden we have wanted to use, and some chicken and veggies in the fridge. The result, a tasty dish that takes some prep but is a quick cook.

Servings and Times

Serves: 3

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Tools and Appliances

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Ingredients

3 pound boneless skinless cutlets chicken

2 tablespoons freshly squeezed lime juice

1 tablespoon olive oil

4 cloves garlic

black pepper

fish sauce

1 medium shallot

1 large green bell pepper

1 medium thin red chile pepper

6 medium scallions

2 tablespoons grocery-store fish sauce

1 tablespoon dark soy sauce

2 tablespoons rice vinegar

1½ tablespoons dark brown sugar

1 cup frozen, roasted and unsalted peanuts (Trader Joe's)

1 tablespoon canola oil

1 tablespoon fresh ginger

2½ cups cooked, cold, basmati rice

2 cups fresh mung bean sprouts

1 lime

2 tablespoons thai basil

We start by pre-heating the oven to 350 degrees. Then we quickly marinate the chicken. In a resealable plastic bag, we combine the lime juice, olive oil, the crushed garlic cloves, freshly ground black pepper and a splash of fish sauce. We add the chicken cutlets and let marinate at room temperature for 15 minutes. We then wash our hands well and begin prepping the ingredients. We mince the rest of our garlic, our shallot and green pepper, yielding 1 tablespoon, 2 tablespoons and 3/4 cup respectively. We also slice our chile pepper and scallions and put them in separate prep bowls. We mix the fish sauce, soy sauce, rice vinegar, and brown sugar in a medium bowl for the sauce. Then we put the frozen peanuts on a foil-lined cookie sheet and bake for 3 minutes. When done, we remove to cool. We also have the bean sprouts and ginger in separate bowls.

We turn on our gas grill and when the chicken has marinated for 15-30 minutes, we pat them dry and place on a hot, oiled, grill. We wash our hands well again, and grill the chicken for a few minutes a side. We want the chicken to be just cooked through.

Meanwhile, we heat the oil in a large pot over medium heat. We add the shallots, garlic, and ginger and stir-fry for a minute. Then we add the green pepper and stir for another minute. We add the rice, breaking up the lumps, and stir for a minute. We add the sauce, scallions, and sprouts and stir for another couple of minutes. We turn off the heat, add a squeeze of lime and the thai basil and swerve sprinkled with the peanuts and chile pepper.

We slice the chicken and serve it on top of the stir-fried rice.