Thai Chicken Fried Rice
|Fish sauce||3 Tablespoon|
|Hot bean paste/Hot bean sauce||1 Teaspoon|
|Cooking oil||1 Tablespoon|
|Eggs||2 , beaten|
|Garlic||2 Clove (10 gm), minced|
|Onion||1 Medium, chopped|
|Boneless, skinless chicken breast halves||1⁄2 Pound, cut into 1/2-inch cubes (2 In Number)|
|Chilled cooked rice||3 Cup (48 tbs)|
|Snipped cilantro/Parsley||2 Tablespoon|
|Lime juice||1 Tablespoon|
|Tomato||1 Small, cut into thin wedges|
|Cucumber||1 Small, sliced|
In a small bowl stir together the fish sauce and bean paste.
Preheat a wok or large skillet over medium-high heat.
Add cooking oil.
Lift and tilt the wok or skillet to form a thin sheet of egg 7 to 8 inches wide.
Cook, without stirring, about 2 minutes or just till set.
Slide egg sheet onto a cutting board.
Cut into 3/4-inch-wide strips.
Cut strips into 2-inch lengths.
Return wok or skillet to high heat.
Add cooking oil. (Add more oil as necessary during stir-frying.)
Stir-fry the garlic and onion for 2 minutes.
Add chicken and stir-fry for 2 to 3 minutes or till chicken is done.
Add the rice and fish sauce mixture.
Stir for 1 minute or till heated through.
Gently stir in the egg strips.
Cover and cook for 1 minute.
Add cilantro or parsley and lime juice.
Spoon onto a serving platter.
Arrange tomato and cucumber around edge of platter.
Garnish the dish with cilantro, if desired.