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this a pretty good recipe. it's low fat if you use peanut oil.be sure you have a spatula or wok shovel that can scrape the bottom of the wok. all the turning should be done from the very bottom up. it helps to push everything all to one side occasionally and then lift and blend. keeps the rice from sticking to the wok. an non-stick 18" wok is the best one to buy for home use for me. you may like a different size.you can add chinese sausage or sausage you like, different veg, whatever you want to put in. just don't overload the wok. if you keep the total ingredients near the same it will be better.

•4-5 cups cooked rice, preferably several days old
•1 boneless chicken breast or 2 thighs, chopped into small bits
•1 Tbsp. soy sauce
•4 spring onions, sliced, white parts separate from green
•3-4 cloves garlic, minced
•1 red or green chili, thinly sliced OR a sprinkling of chili flakes
•5-7 fresh shiitake mushrooms, chopped into small pieces
•1 egg
•1/2 cup frozen peas
•1 stalk celery, sliced
•2-3 tbs. vegetable or peanut oil. (peanut oil is high heat capable)
•STIR-FRY SAUCE:
•3 Tbsp. chicken stock
•3 Tbsp. fish sauce
•2 Tbsp. soy sauce
•1 Tbsp. lime juice
•1/8 tsp. white pepper OR pinch black pepper
•1/4 tsp. sugar

Preparation:

1.If using leftover cold rice: drizzle a teaspoon or two of oil on your fingers and work through the rice, separating clumps back into grains.
2. Place chopped chicken in a bowl and add soy sauce. Stir well and set aside. Next, combine all 'stir-fry sauce' ingredients together in a cup, stirring to dissolve sugar and pepper. Set aside.
3.Warm a wok or large frying pan over high or medium-high heat. Drizzle in 2 Tbsp. oil and swirl around, then add the white parts of the onion, garlic, and chili. Stir-fry 1 minute, then add the chicken. Stir-fry 2-3 minutes, or until chicken turns evenly opaque.
4.Add mushrooms and celery and stir-fry 2-3 minutes, until mushrooms and chicken are cooked through (celery should stay a little crunchy). If your wok/pan becomes too dry, add 1-2 Tbsp. chicken stock or white wine.
5.Keeping heat high, add the rice. Stir-fry using a spatula or other flat utensil to gently lift and turn the rice. Gradually begin adding the sauce you made, 1-2 Tbsp. at a time. Continue stir-frying 6-10 minutes, or until all the sauce has been added.
6.Add frozen peas and stir-fry to incorporate. Then push everything aside to reveal the center of the pan. Crack in the egg and quickly stir-fry to scramble. Note that the egg will dry out the pan - add a little more oil if you wish. Continue stir-frying everything together 2 more minutes or until rice is light and falls easily into separate grains.
7.Remove from heat and taste-test, adding more fish sauce until desired flavor and saltiness is achieved. If too salty, add a squeeze of lime juice. Top with reserved green onion. For those who like it extra spicy, serve Thai Chili Sauce on the side, and ENJOY!

If using a stainless steel wok or pan (not non-stick): Non-stick pans make frying easier, as there is more moisture kept in the pan. But if you don't have non-stick (my own wok is stainless steel), the pan can get too dry, especially after frying the egg. Adding a little oil can help - just push ingredients aside and drizzle some into the bottom of your pan, then continue stir-frying. Also, this will give your fried-rice a restaurant-looking 'shine' when served. Avoid adding any more stock or other liquids when frying the rice, or your rice will become too heavy and lumpy.
 
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