Thai Chicken Fried Rice

Servings: 4 

Prep Time:  15 minutes

Cook Time:  20 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

 

Ingredients for Chicken Fried Rice:

• 2 garlic cloves, minced
• 1 pound RANGER® the Free Range Chicken breasts from Draper Valley Farms, thinly sliced
• 4 cups cold, cooked jasmine rice (preferably day old)
• 1 large egg, scrambled
• 1 tablespoon soy sauce, tamari or mushroom soy sauce
• ½ teaspoon sugar 
• ½ small yellow onion, thinly sliced
• 4 green onions, thinly sliced
• ⅓ cup cherry tomatoes, halved
• Kosher salt, to taste
• Avocado or canola oil, as needed
• Thai basil, torn, for garnish (or mint and basil combined)
• Fresh cilantro, torn, for garnish
• Lime wedges (optional)

Ingredients for Chillies in Fish Sauce:

• 5 thai chilies, thinly sliced (less if you don’t like a lot of spice)
• 4 tablespoons fish sauce
• Juice from 1 lime

Procedure:

1. Heat a wok or large saute pan over high heat. Add approximately 1 tablespoon of oil. Once the oil is shimmering add the garlic and cook for 30 seconds. Add the chicken and fry for 1 minute or so, until the edges begin to change color.
2. Add 2 cups of the rice to the pan and stir, allowing the rice to soak up the juices from the chicken, for 1 minute. Push all the rice to one side of the pan and add the scrambled egg, stirring until the egg is just set. Stir the egg into the rice and chicken.
3. Add the remaining 2 cups of rice, soy sauce and sugar. Stir until the sauce is combined with the rice.
4. Add the onion and green onions and cook, stirring constantly, for 2 minutes, followed by the tomatoes. Cook for an additional 2 to 3 minutes, until the tomatoes are just warmed through. Remove from the heat.
5. For the Chilies in Fish Sauce: In a small bowl combine the thai chilies, fish sauce and lime juice.
6. Plate the rice and garnish with Thai basil, cilantro and lime wedges. Serve the Chilies in Fish Sauce on the side.