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Khao Phad Bai Krapaw Kai - Thai Rice Dish
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Chicken Fried Rice

Martha Purdy

Serves/Makes:6 or more servings

  • 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
  • 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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