Some of you guys might not really share my fascination for soap or candles; but you may really dig the following! I haven't been cooking much in my kitchen lately, so last night I got out my wok and went to town on an old dish I used to eat nearly everyday in Thailand!
Thai Chicken Fried Rice, affectionately called "Cow Pot Guy" in Thailand!
Here is what you will need:
Pot of rice, approximately 3 1/2 cups; cooked and cooled (I use brown; it works fine)
Cabbage, coursely chopped (about 1 1/2 cup)
Carrots, cut diagonally (about 1/2 to 3/4 cup)
2 eggs, beaten
chicken, cooked or uncooked about 1 1/2 cups
ginger; fresh or powdered
green onions, whole with ends cut; enough for each person to have two
cucumber, 1 large cut diagonally in 1/3" slices
chopped peppers: jalapenos or real thai peppers
vinegar if desired
chopped peanuts, several tablespoons
wedges of lime already cut enough to give each person 2 wedges
Chopped, fresh cilantro
Cooking time: about 20 minutes if your rice and chicken is already cooked
You can go ahead and use those lovely delicatessen chickens and cut up if you prefer; or you can use chicken breasts, about 2. Slice these thinly and saute; set aside.
Saute the garlic and onions (i use about 1 small onion and about 3 medium cloves in olive oil until semi-translucent. Sprinkle in the ginger. Add the carrots and saute on high for about 1.5 minutes. Then add the cabbage; turn down heat to medium. Do not cover.
Add the cooked, cooled rice and the chicken, saute on medium heat and squirt in fish sauce and cook until rice is lightly browned. Fish sauce should very lightly moisten the whole batch.
Make a little hole in the bottom of your wok; pushing cooked ingredients up the sides of the wok and out of the fire. Add a tad more olive oil to the well; and quickly whisk two eggs together with more fish sauce; stir fry until cooked, then mix whole bunch together and continue to stir fry until thoroughly mixed. If desired, you may add one wedged tomato and continue to fry for about one minute.
Quickly call your family and put on plates. Place 2 wedges of lime; 2 green onions on the side as a garnish. Sprinkle top of dish with cilantro. You may if desired, slice the Thai peppers or jalapenos, and place in a cup with some fish sauce and vinegar for additional flavor.
I used crushed red pepper on top and then add the peanuts as the final topping for a really tasty, authentic and totally Thai dish!
This is a meal in itself, but you may also want to consider serving it with a small bowl of
Thom Yum Gung (Thai Hot Sour Shrimp Soup)
Thom Yum Guy (Thai Hot Sour Chicken Soup)
or Thom Kha Guy (a wonderful creamy chicken soup)
or even yet the green or red curried chicken dishes which Thai Kitchen produce really easy spice mixes for that all you do is add coconut cream milk and any number of meats or veggies to produce a wonderful curry!
A roy, mak mak, na kha!
Sa wat dee kha!