Description:

Chicken Fried Rice

Source:

Martha Purdy

Serves/Makes:6 or more servings

Ingredients

• 6 cups (1425 ml) steamed rice (khao suay)
• 2 cups (475 ml) shredded and blanched chicken (kai)
• 2 tbsp (30 ml) mushrooms (hed) sliced
• 2 tsp (10 ml) chopped ginger (khing)
• 2 tsp (10 ml) chopped garlic (kratiem)
• 4 green chilies (pri khi nu khiao) chopped
• 4 fresh red chilies (prik khi nu daeng) chopped
• 2 tsp (10 ml) soy sauce
• 10 fresh basil leaves (kraprao)
• 2 kaffir lime leaves (bai ma krut)
• 4 tbsp (60 ml) oil
• 2 spring onions chopped
• salt and pepper to taste

Preparation

• Heat the oil in a wok and briefly saute the chopped ginger, garlic and chilies.
• Add the shredded and blanched chicken.
• Saute on medium for about 3 minutes.
• Mix in the remaining ingredients and toss them well on high heat for about 3 minutes.
• Serve hot garnished with chopped spring onions.

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