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Thai Chicken Fried Rice
Servings: 4
Prep Time: 15 MINS
Cook Time: 20 MINS
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Ingredients
| 1 lb. | RANGER® Free Range Thin Sliced Boneless Skinless Chicken Breasts |
| 2 cloves | garlic, minced |
| 4 cups | cold, cooked jasmine rice (preferably day old) |
| 1 large | egg, scrambled |
| 1 tbsp. | soy sauce, tamari or mushroom soy sauce |
| 1/2 tsp. | sugar |
| 1/2 small | yellow onion, thinly sliced |
| 4 | green onions, thinly sliced |
| 1/3 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) | |
| 5 | thai chilies, thinly sliced (or less) |
| 4 tbsp. | fish sauce |
| 1 | lime, juiced |
Directions
| Step 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 |
| Step 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. |
| Step 3 |
| Add the remaining 2 cups of rice, soy sauce and sugar. Stir until the sauce is combined with the rice. |
| Step 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. |
| Step 5 |
| Create the fish sauce. In a small bowl combine the thai chilies, fish sauce and lime juice. |
| Step 6 |
| Plate the rice and garnish with Thai basil, cilantro and lime wedges. Serve the Chilies in Fish Sauce on the side. |
