Classic Thai Chicken Fried Rice
"This simple, yet wonderful recipe for Chicken Fried Rice will please everyone at your table. It's easy to make and just as tasty as the fried rice you'll get at your favorite Asian restaurant. If you happen to have 'old' rice (leftover from other meals), fried rice is the perfect way to use it up; but even freshly-made rice makes for great fried rice when fried up in the right way and with the right sauces. This recipe will teach you how to do just that, so your fried rice tastes as light and flavorful as it possibly can. The dish also includes vegetables (mushrooms and peas), and is topped off with spring onion. Serve with Thai chili sauce on the side for those who like it extra spicy, and ENJOY!..."
INGREDIENTS
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4-5 cups cooked rice, preferably several days old
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1 boneless chicken breast or 2 thighs, chopped into small bits
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1 Tbsp. soy sauce
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4 spring onions, sliced, white parts separate from green
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3-4 cloves garlic, minced
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1 thumb-size piece galangal OR ginger, sliced into thin matchsticks
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1 red or green chili, thinly sliced (or less for milder rice)
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5-7 fresh shiitake mushrooms, chopped into small pieces
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1 egg
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1/2 cup frozen peas
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2-3 vegetable oil
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optional: 1 stalk celery, sliced (adds a little crunch to the dish)
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STIR-FRY SAUCE:
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3 Tbsp. chicken stock
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3 Tbsp. fish sauce
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2 Tbsp. soy sauce
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1 Tbsp. lime juice
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1/4 tsp. ground white pepper
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1/4 tsp. sugar
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