Khao Phat, Thai - Style Chicken Fried Rice by Larry Andersen

Khao Phat

Thai-Style Fried Rice

There are many variations of fried rice throughout the Asian world. Even within a given country there will be many variations. Some of the defining elements of Thai fried rice are the use of jasmine rice, frequently seasoned with cilantro and the addition of tomatoes to the fried rice. Beyond that, if not prepared vegetarian, just about any meat can be used including chicken, beef, seafood and ham. Seasoning sometime includes sugar as well as soy sauce and the fish sauce, nam pla, ever present in Thailand. Slices of lime are frequently served with the dish so the diner can add a sprits of fresh lime juice to the fried rice.

In this recipe I use precooked chicken meat. You can use fresh meat. Just cook first to a safe internal temperature, remove from the pan and set aside. Return to the pan just before adding the rice. I have also added a couple of non-traditional items, diced celery and diced green Bell pepper.

I season the rice when cooking. I use chicken or vegetable broth instead of water and I add a tablespoon of butter as well. I hope you enjoy or version of Thai fried rice.

Preparation: 30 minutes Life Experience Recipe
Serves 2 as main dish or 4 as side dish
Ingredients:
  • 1 cup jasmine rice
  • cup diced precooked chicken
  • 4 scallions, thinly sliced including green stems
  • 2 cloves garlic, minced
  • Soy sauce
  • Red pepper flakes
  • Wedges of lime, to season at table, if desired
  • cup diced celery (non-traditional, optional)
  • 2 cups water
  • cup diced onion
  • cup diced tomato
  • 2 eggs
  • nam pla (fish sauce)
  • cup diced green Bell pepper (non-traditional, optional)
Procedure
  1. Put rice and water in a medium sauce pan with a tight fitting lid. Bring to a boil over high heat, stirring to keep rice from sticking to the bottom of the pan. For extra flavor, use chicken or vegetable broth and a dab of butter in place of the water. When rice boils, reduce heat to a minimum, cover and let cook for 20 minutes. Remove from heat and let stand for 10 minutes.
  2. Prepare vegetables; dice onions and tomato, peppers and celery if used. Dice the precooked chicken meat. Mince garlic.

  3. Add 2 tablespoons oil to hot frying pan or wok. Add celery, peppers and onions. Stir and fry until vegetables are just tender. Add red pepper flakes, to taste. Add scallions, stir to mix, push all the vegetables to one side of the pan. In a small bowl, beat eggs until light yellow and slightly frothy. Pour into the cleared area of the frying pan. Stir and fold eggs until the scrambled eggs have cooked through. Add the tomato and chicken meat. Stir to combine and until heated through. Add soy sauce and fish sauce to taste, stir to mix, remove from heat.

  4. Finished dish can be used as a side dish or a main course. Serve with slices of fresh vegetables such as sliced cucumbers and sliced tomatoes. A wedge of lime is frequently served with Thai fried rice to season with fresh squeezed lime juice.

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Latest revision done September 2014
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