Exotic Fried Rice
We love fried rice, this is a very nice thai inspired version. Hope that you will enjoy this tasty treat. For best results use really cold rice. Prep time does not include chilling overnight.
- Ready In:
- 1 cup jasmine rice
- 3 chicken breasts, boneless, skinless, cubed 1 1/2-inch
- 1 1⁄2 cups coconut milk, canned
- 1⁄4 cup coconut cream, canned
- 2 cilantro roots, chopped
- 1 lime, zested, thinly
- 1 red chili pepper, fresh, small, seeded and finely chopped
- 1⁄8 cup basil, fresh
- 1 tablespoon fish sauce
- 1 tablespoon peanut oil
- 3 eggs, large, well beaten
- 2 tablespoons chives, fresh garnish
- Add the rice to boiling water, then simmer for 15 minutes.
- Let sit 5 minutes then fluff, Once cool, cover and chill overnight.
- Put the chicken in a pan, add the coconut milk and cream, cilantro roots, lime zest and chile.
- Bring to a boil then simmer 10 minutes, until chicken is tender.
- Remove from heat, stir in the fresh basil and fish sauce.
- Next heat the oil in wok.
- Sir fry the rice for 3 minutes.
- Pour in the egg and stir until well cooked.
- Plate the rice, garnish with the chives and top with the chicken coconut sauce.
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Loved the flavor of the dish. I added a little bit of broccoli florets, as I had some to use. Cilantro roots are not sold in my area, so I added a bunch of cilantro stems, which added some nice flavor. I used three chicken thighs (two of which were small) and needed pretty much all the rest of the ingredients to barely cover. It might not be enough if you use chicken breasts, but it is always hard to judge with chicken parts. This is more of a curry over fried rice then what we normally think of being fried rice, but very good.1Reply
This dish was very nice -- we loved the combination of the coconut milk and cream along with the Thai flavors. I did not have any fish sauce, but in my opinion, it did not take away from the overall flavor of the dish. Thank you for the post! I will definitely make this dish again. Made for the Newest Zaar tag, December, 2011.1Reply