Friends introduced me to Thai cooking, and I've been experimenting with it. Since it is very hard to find Thai fish sauce that is kosher and many kosher observant don't mix fish with meat, I substituted soy sauce for Thai fish sauce to make this Thai Fried Rice kosher.
Prep Time: 10 minutes
Cook Time: 10 minutes
Prepare rice ahead of time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings
Ingredients:
- 4 cups cooked white rice
- 2 tablespoons canola oil
- 2 cloves garlic, chopped
- 1/2 medium onion, chopped
- 1/4 pound (120 grams) skinless, boneless chicken, cut into thin strips
- 1 large egg, lightly beaten
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 2 green onions, thinly sliced crosswise
- 2 tablespoons fresh cilantro leaves, chopped
Preparation:
1. Set cooked rice in a bowl and use your hands to break up clumps.
2. In large, deep non-stick skillet or wok, heat oil on high heat. Add garlic and onion, and stir-fry for 1 minute, until shiny and fragrant. Add the chicken, and stir-fry for 2 minutes, until the onion softens and the chicken is cooked through. Add the egg, and stir to scramble it.
3. Add the rice, soy, sugar and green onions. Stir-fry together, tossing often, until the dish is well-mixed and heated through.
4. Put rice in serving platter and garnish with cilantro leaves.
2. In large, deep non-stick skillet or wok, heat oil on high heat. Add garlic and onion, and stir-fry for 1 minute, until shiny and fragrant. Add the chicken, and stir-fry for 2 minutes, until the onion softens and the chicken is cooked through. Add the egg, and stir to scramble it.
3. Add the rice, soy, sugar and green onions. Stir-fry together, tossing often, until the dish is well-mixed and heated through.
4. Put rice in serving platter and garnish with cilantro leaves.