Shop for my favourite things X

Butter churning
Butter churning
So cute!
So cute!
I leave mine in Bangkok but they are so great for reading – I miss them!
I leave mine in Bangkok but they are so great for reading – I miss them!
I am never without my Thermapen they are so versatile!
I am never without my Thermapen they are so versatile!
Essential for paste making
Essential for paste making
I wouldn’t goto Bangkok without this!
I wouldn’t goto Bangkok without this!
Mae’s Ancient Thai Food Kindle Edition now only £5!
Mae’s Ancient Thai Food Kindle Edition now only £5!
Butter churning
Butter churning
So cute!
So cute!
I leave mine in Bangkok but they are so great for reading – I miss them!
I leave mine in Bangkok but they are so great for reading – I miss them!
I am never without my Thermapen they are so versatile!
I am never without my Thermapen they are so versatile!
Essential for paste making
Essential for paste making
I wouldn’t goto Bangkok without this!
I wouldn’t goto Bangkok without this!
Mae’s Ancient Thai Food Kindle Edition now only £5!
Mae’s Ancient Thai Food Kindle Edition now only £5!

Khao Pad Prik Gai – Fried Rice with Chicken

Yum
 

 

 

 

 

Thai Spicy Fried Rice with Chicken - Khao Pad Prik Gai
A quick and easy Thai midweek meal ideal for using up any leftover rice.
Write a review
Print
Ingredients
  1. 2 tablespoons of vegetable oil
  2. 3 garlic cloves finely chopped
  3. 4 small red chillies finely sliced
  4. 350g boneless chicken, breast or thigh, finely sliced
  5. 1 tablespoon of fish sauce
  6. 1/2 teaspoon of white sugar
  7. 1 tablespoon of light soy sauce
  8. 600g cooked rice
  9. a handful of sliced shallots - usa onion if you don't have these to hand
  10. coriander leaves to garnish
Instructions
  1. Heat the oil in a wok or frying pan and fry the garlic until golden brown.
  2. Add the chillies and the chicken and stir together until the chicken has started to cook.
  3. Add the fish sauce, sugar and light soy sauce and cook until the chicken is cooked through.
  4. It will only take a minute or two, don't overdo it or the chicken will be rubbery.
  5. Add the cooked rice and stir thoroughly.
  6. Stir in the sliced shallots and stir to mix.
  7. Garnish with coriander leaves and serve.
Carole Mason http://www.carolemason.co.uk/


Leave a Reply

Your email address will not be published. Required fields are marked *