Thai Fried Rice with Chicken
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 15 minutes 25 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2-1/2 cups Thai "jasmine" or other long grain rice 3-1/2 cups water 3 tablespoons cooking oil
6 ounces boneless skinless chicken breast, chopped 1 medium onion, sliced 1/2 teaspoon chopped garlic
4 ounces fresh bean sprouts 2 tablespoons fish sauce light soy sauce
shredded green onions 1 fresh red chili, seeded and shredded



1 In a large saucepan combine rice and water. Bring to a boil; reduce heat. Cover and simmer about 16 minutes or till rice is tender and liquid is absorbed.
2 Meanwhile, heat a wok or large skillet over high heat. Add oil. Stir-fry chicken in hot oil 2 to 3 minutes or till tender and no longer pink. Remove from wok. Stir-fry onion in hot oil till softened. Add bean sprouts and garlic; stir-fry for 1 minute.
3 Add cooked rice to wok. Stir in chicken and fish sauce. Stir-fry 2 minutes or till well combined and heated through. Season to taste with soy sauce.
4 Arrange in a serving bowl and garnish with green onion and red chili.
5 NOTE: To prepare fresh chili as a garnish, cut in half lengthwise and remove seeds. Cut the chili into very thin diagonal strips. Place in ice water to crisp and curl.

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