Fried Thai Rice with Chicken
Main Dishes • Thai
Description
Fried Thai rice with chicken
Ingredients
- Jasmine Rice 5 oz
- Chicken fillet 15 oz
- Canned Pineapple Chunks ½ cans
- Orange Bell Peppers 1 piece
- Chicken Egg 1 piece
- Roasted Peanuts 5 oz
- Soy Sauce 5 fl oz
- Garlic 1 clove
- Mild Chili Spice 1⅕ pieces
- Grated Ginger Root 1 tablespoon
- Ocean salt 1 tablespoon
- Brown Sugar 1 tablespoon
- Olive Oil 2 spoons
- Orange zest ½ pieces
- Leek 1 head
- Curry to taste
Step-by-Step Guide
Step 1
Boil the rice in one and a half cups of water, making sure not to overcook it. Let it cool.
Step 2
Thaw the chicken breast, cut it into small pieces, and sauté in a small amount of olive oil. Once the chicken turns white, add 2 tablespoons of soy sauce and 1 teaspoon of curry. Stir well. Continue to cook the chicken until it is golden brown.
Step 3
Chop the garlic, slice the chili pepper in half and remove the seeds, then grate the ginger using a fine grater.
Step 4
Cut the bell pepper into cubes (I cut them about 1.5x1.5 cm, not too small).
Step 5
Heat oil in a skillet, sauté garlic, ginger, and chili pepper. Add salt. Sauté for 1 minute. Add the chopped bell pepper. Cook for 2–3 minutes, reducing the heat if necessary. Then add the pineapple, remaining soy sauce, brown sugar, and lime zest. Mix well. Cook for another 2–3 minutes.
Step 6
In a separate skillet, heat a little olive oil, beat the egg lightly in a bowl, pour it into the skillet, trying to spread it evenly across the surface, so that the omelet is as thin as possible, and then stir vigorously.
Step 7
Add the omelet and pre-fried pieces of chicken fillet to the skillet with the peppers and pineapples.
Step 8
Then add the rice, breaking up any clumps thoroughly. Stir and sauté for a minute or two, then add the finely chopped green onions and the toasted and chopped nuts.
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