Chicken Fried Rice (or kow pad)

Thai fried rice gets its unique flavour from the combination of fish sauce, soy sauce, chilli and lime. The coriander and a dusting of white pepper gives the dish a clean, rounded finish.

Chicken Fried Rice
Thai: kow pad


Fried Rice

     Prep Time: 10 minutes

     Cook Time: 20 minutes

     Servings:     2

  • 3 tablespoon vegetable oil
  • 1 tomato, thinly sliced
  • 2 tsp soy sauce
  • pinch white pepper
  • 1 tbsp fish sauce
  • 1 cup cooked rice, cold
  • 1 chicken breast, diced
  • 2 chillies, sliced
  • 1/3 cup pork
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 2 eggs
  • coriander for garnish
  • lime wedges
Preparation

  1. In a very hot wok, pour in the oil and follow with meat.

  2. When the meat is cooked, set it aside or just put it on the side of the pan if you can.

  3. Add the egg and scramble until the egg is cooked.

  4. Put the egg aside or just push it aside and make some room on the bottom of the wok. Add the fish sauce and soy sauce and stir. Keep stirring and mixing the rice with ingredients.

  5. Add all vegetables. Stir for 1 or 2 more minutes and sprinkle with ground pepper.

  6. Serve hot with a 1/4 wedge of lime and coriander garnish.


 

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