Khao Pad Gai ( ข้าวผัดไก่ literally means chicken fried rice )
- Peanut oil (for frying)
- 1 large chicken breast, sliced in thin strips
- 2 eggs (do not beat!)
- 4 cups (900g) cooked, cold (meaning refrigerated for a while) Thai jasmine rice
- 1/2 yellow onion, chopped into strips
- 3/4 roma tomato, also in strips
- 2 green onions, thinly sliced
- 3/4 cup (180g) cilantro (coriander), finely chopped
- Fish sauce
- Soy sauce
- Palm sugar ( if not available, use just sugar )
- 2 Cloves Fried garlic (made by mincing the cloves and frying them until brown in 2 Tablespoon oil. Save the oil with the garlic as well!)
- Make sure that all of the ingredients in small bowls right by the wok/large frying pan.
- Add about 4 Tablespoon peanut oil to the wok and turn the flame on high heat.
- When the oil is almost smoking, add the chicken strips and push around vigorously with a wok spoon or spatula.
- When the chicken seems like it is starting to brown, push it up the side of the wok and crack the eggs in it.
- Stir the eggs around a bit. When almost fully scrambled, mix in the chicken and stir around for 30 seconds more.
- Push the eggs/chicken to the side, add some more oil, and throw in the tomato and onion. Stir-fry for about 5 minutes. They will not look done, but in the end, they will be fine.
- Add the cold cooked rice and mix it all in.
- Turn the heat to low and then throw a few splashes of nam pla and soy sauce on to taste.
- Put about a tablespoon of sugar (or more if wanted), a teaspoon of salt (the same applies), a splash of vinegar, and two tablespoons of chili sauce if wanted. Lastly, put the garlic on top as well.
- Stir it all in and turn off the heat.
- On a large platter, arrange the garnishes on a lettuce leaf, and plate the fried rice next to it.