On Line Cookbook
Khao Phad Bai Krapaw Kai - Thai Rice Dish
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
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.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.