Fried rice
Published on January 18, 2015 | In By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 2
    • 2 people
    • Difficulty Level

Fried rice comes in many varieties and the ingredients differ from country to country and city to city. But no matter where it is from, fried rice is a beautiful dish. Easy to make and suited for both children and adults.

I had this type of fried rice for the first time in Thailand 15 years ago. I was in Thailand for three months and I had fried rice for dinner every other evening. I loved it and still do.

This recipe is from the Phra Nang Peninsula in Southern Thailand. Since being street food I was always able to sit right next to the kitchen/wok and I remember taking notes in my notebook whenever I had the chance.

In Thailand fried rice is usually unseasoned when served. That allows you to season to your taste. In Thailand you get to choose from fish sauce (saltiness and umami), rice vinegar (sourness), sugar (sweetness) and chili powder adding heat to your dish. The lime adds bitterness. A few slices of cold cucumber feel cooling on your tongue, especially if you used too much chili powder.

You can make fried rice with only vegetables but chicken, beef or prawns are widely used. Originally this recipe was made with Chinese broccoli but that is impossible to get a hold of when living in a rural district, I use spinach instead.

Remember, fried rice should always be made with cold rice. A perfect way to use leftovers.

Recipe Rating

  • (4 /5)
  • 1 rating

Ingredients

  • Half an onion, sliced
  • 2 tomatoes
  • 250 g chicken breast, cut into slices max. 1 cm in width
  • 2 eggs, beaten
  • 1 big handful of spinach
  • 250 g jasmine rice, cooked and cooled
  • 4 tbsp frying oil
  • 6 slices of cucumber
  • 1 lime, cut into wedges
  • Fishsauce
  • Rice vinegar
  • Chili powder
  • Sugar

Nutrition Info

Instructions

  1. Halve the tomatoes and discard the pulp and seeds, leaving the flesh and skin. Cut the flesh into small wedges.
  2. Put a wok on medium heat. When the wok is hot add a tablespoon of oil and the beaten eggs, don't stir. In about 1-2 minutes the eggs will rise, forming a fluffy omelet. Turn if necessary. Remove from the wok when done.
  3. Add another tablespoon of oil and fry the chicken strips on medium heat until just done. Add a bit of fish sauce or salt. You don't want the chicken to colour and do not fry them too long. They should be really moist all way through. Remove from the wok.
  4. Turn the heat a bit up allowing the wok to get nice and hot. Add the remaining two tablespoons of oil and the slices of onion. Fry for about one minute, stirring regularly.
  5. Add the rice and keep on stirring. You want the rice to soak up the oil and onion juices but not turn brown. Turn the heat down a bit if necessary. Fry for 1-2 minutes.
  6. Add the tomatoes. Cut the omelet into strips and return omelet and the chicken strips to the wok to warm through. Fry for 1-2 minutes then add the spinach. Fry until the spinach is collapsed.
  7. Press the fried rice into a small bowl and turn the bowl upside down on a plate. Serve with three slices of cold cucumber and a lime wedge. Let people season to taste with chili powder, fish sauce, sugar, lime juice and rice vinegar.

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