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Thai Fried Rice with Chicken (Kao Paht Gy)

Thais usually cook more rice than is necessary for one meal. The remainder is eaten at the next meal or prepared as fried rice.

Ingredients

• 1/4 lb. chicken breasts, cut into 1/2-inch by 1/4-inch pieces
• 1 Tbsp. vegetable oil, like canola
• 1/2 Tbsp. fish sauce (nam pla)
• 1 clove garlic, smashed with the side of a cleaver or knife
• 2 1/2 Tbsp. vegetable oil
• 2 cups cooked jasmine rice, at room temperature or from the refrigerator
• 1 egg, lightly beaten with 1/2 tsp. water
• 1 tsp. light soy sauce
• 1/2 tsp. fish sauce
• 1/4 tsp. ground black or white pepper
• Pinch of white sugar
• 1 cucumber, peeled and sliced 1/8 inch thick
• Lime, fresh red chiles, scallion (optional)

Preparation

1. Heat 1 Tbsp. oil in a wok until hot, but not smoking, over medium high heat.
2. Cook chicken until just cooked through, about 4 minutes. Add the 1/2 Tbsp. fish sauce, as you are cooking, to the meat. Remove from wok and set aside.
3. Heat the additional 2 1/2 Tbsp. oil in wok.
4. Add the smashed garlic, cook briefly (30 seconds).
5. Add the rice, breaking it up with a wooden spoon or metal turner.
6. Add the cooked chicken. Toss together in the wok.
7. Add the soy sauce and 1/2 tsp. fish sauce. Add the beaten egg, pepper, and sugar.
8. Continue to stir-fry until heated through and grains of rice are seperated.
9. Taste and adjust seasoning accordingly (add more fish sauce if it needs more salt).
10. Remove to serving dish and garnish with cucumber, scallion, lime wedge and fresh red chile peppers. Serves 1.

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