Khao Pad Gai
Thai Street-Style Chicken Fried Rice It’s undeniable thatfried rice originated in China, but it’s fascinating to track the evolution andvariations of it in each country it traveled through. Even in China it can varyimmensely. The hallmarks of Thai fried rice are fish sauce, Chinese broccoliand tomato. They add a very distinct flavor to the Thai version. I think it’smore substantial and full of “stuff” than its Hong Kong cousin. Do check outthe Cantonese version in my other cookbook. Chinese and Thai fried rice areboth delicious and will teach you two very different approaches to fried rice.
Ingrediënten
- 3 tbsp 45 ml canola or other high-temperature cooking oil
- 5 oz 142 g boneless skinless chicken breast or thighs, thinly sliced
- 2 large cloves garlic minced 2 eggs
- ½ cup 60 g sliced brown onion
- 2 stalks Chinese broccoli leaves torn large and stalks sliced thin
- 3 cups 480 g cooked jasmine rice
- 1 tsp msg
- 1 tsp white sugar
- 1 tbsp 15 ml fish sauce
- 1 tsp Thai soybean sauce
- Pinch kosher salt
- 1 medium Roma tomato cut into
- 6 pieces lengthwise
- ½ tsp white pepper
- 1 scallion thinly sliced
Instructies
- Heat a heavy-bottomed 9- to 11-inch (23- to 28-cm) pan over high heat for about 1 minute to preheat.
- Swirl in the oil, making sure to touch every inch of the pan.
- When you see a wisp of white smoke, stir in the chicken and garlic and stir-fry for 1 to 2 minutes, until the chicken is medium-rare.
- Clear some space in the pan by moving the chicken to the edges, leaving the middle bare and ready for the eggs.
- Crack the eggs into the middle of the pan.
- Break the yolks and spread the eggs around to cover the bottom of the pan.
- Cook until they just set, about 20 seconds.
- Break the egg up and mix it with the chicken.
- Stir in the onion and Chinese broccoli and cook for about 30 seconds, until the broccoli wilts and the onion starts to soften.
- Pour in the rice and carefully smash it flat into the pan, without breaking the grains apart.
- Continue to fold and smash for about a minute until the rice clumps loosen, combining with the rest of the ingredients and warming it up.
- Sprinkle in the msg, sugar, fish sauce, Thai soybean sauce and salt.
- Keep doing the circular smash-and-fold motion until all of the seasonings are evenly distributed and the rice is hot and toasty, about 1 to 2 minutes.
- The chicken should be cooked through at this point, and you can check by cutting a piece with your spatula.
- Toss in the tomato, white pepper and scallions and stir to incorporate and heat for another minute.
- Enjoy!
