In The Kitchen

A Recipe for Thai Fried Rice from Pam Dudson

Ingredients:

• 225g or 8 oz Thai Jasmine Rice
• 3 tbspn veg oil
• 1 onion chopped
• 1 small red pepper, seeded and cut into 2 cm or 3/4" cubes
• 350g/12oz of skinless, boneless chicken breasts, cut into 1" cubes
• 1 garlic clove crushed
• 1 tblesp of mild curry paste
• 1/2 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 2 tbsp Thai fish sauce
• 2 eggs beaten
• salt and black pepper
• fried basil leaves to garnish

Method:

1. Put rice in sieve and wash well under cold running water. Put rice in heavy based pan with 1.5 litres or 6 1/2 cups of boiling water, and simmer uncovered, for 8 - 10 minutes. Drain well, spread out the grains on a tray and leave to cool.


2. Heat the wok, until hot, add 2 tblsp of the oil and swirl it around. Add the onion and red pepper and stir fry for 1 minute.


3. Add the chicken, garlic, curry paste and spices and stir fry for 2 - 3 minutes.


4. Reduce the heat to medium and add the cooled rice, fish sauce and seasoning, stir fry for 2 -3 minutes until the rice is very hot.


5. Make a well in the centre of the mixture and add the remaining oil when hot, add the beaten eggs, leave to cook for about 2 minutes until lightly set, then stir into the rice. Scatter the fried basil leaves over the top and serve at once. Yummy!

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