Thai Chicken Fried Rice, Khao Phat Kai – Restaurant style

Initial Preparation:

1. Clean and wash the chicken pieces. Drain the water completely.
2. In a bowl, add in the chicken pieces and ¼ teaspoon of salt. Mix well and set aside.
3. Crack the eggs in a bowl, add in ⅛ teaspoon of salt and beat well.

Rice Preparation:

1. Heat 2 tablespoons of oil in a large heavy wok over medium heat.
2. Add in the beaten eggs and stir-fry until scrambled. Transfer to a plate and set aside.
3. Heat the remaining oil in the same wok, add in the broccoli florets. Saute for 8-12 seconds and transfer to a bowl and set aside.
4. Add the minced garlic in the same wok and saute until the garlic is slightly golden in color.
5. Then add in the seasoned chicken, keep stirring until the chicken is fully white in color and light golden spots on sides on medium heat. Do not over-fry the chicken.
6. Now add in the sliced onion and saute for 30 seconds.
7. Add in the fish sauce, sugar and mix them in thoroughly.
8. Then add in the cooked rice and fry for 3-4 minutes on medium-high heat. (Refer Notes)
9. Add in the scrambled egg, soy sauce, red chilli flakes, white pepper powder, salt and combine well.
10. Add in the diced tomatoes and sauteed broccoli florets. Just combine with the rice and remove from heat.
11. Garnish with coriander leaves, lime and cucumber slices. Serve hot.

Notes:

• 1 ½ - 1 ¾ cup of uncooked rice will make approx: 4 cups of cooked rice.
• Use cooked and completely cooled thai jasmine rice, preferably one day old and refrigerated overnight.
• Frying cooked rice,
  • The rice may stick at the beginning stage of frying, so keep tossing until the rice is separable and manageable.
  • In between, keep pressing the rice against wok for proper frying, on the back of spatula.
• Cut the chicken breast to very thin slices.
• Use 'Thai or Vietnamese fish sauce' to experience the authentic taste of thai fried rice. I used 'Thai Fish Sauce'.