Thai Fried Rice by Dachshundlady

[BakerAunt]

Thai Fried Rice
Submitted by dachshundlady on May 10, 2009 at 3:06 am

Way back in 1976, I was working in the undergraduate library of Cornell University. One of my co-workers was a young woman from Thailand named Usa. She was fun filled and had great recipes. This is my favorite.

1 1/2 cups raw long grain rice cooked until almost done
(about 4 1/2 cups - cooled, leftover is best)
2 Table oil (Asian peanut or groundnut oil is great if you can get it)
1 whole boneless chicken breast cut into small bite sized pieces
1 medium chopped onion
1 clove garlic, crushed and minced
2-3 dashes fish sauce (in most supermarkets now: smells awful but transforms this dish)
1 Table rice or white vinegar
scant Table sugar
2-3 Table soy sauce
3 eggs, scrambled (Usa cooked them in the dish but I had trouble getting them scrambled rather than slimy)
2 scallions, chopped
handful mung bean sprouts
Anything else you may like such as snow peas, water chestnuts, chopped tomatoes etc.

Heat wok or large frying pan over medium high and then add oil. Throw in garlic, stir and then add chicken before garlic can brown. Cook chicken pieces until almost done. Add onion and cook until transparent. Add rice and mix up. Add soy and fish sauce and mix well. You can add more soy if the rice is not brown enough for your taste.

Add vinegar and sugar, stirring the whole time over the med hi heat. Stir in scrambled eggs (what Usa did here was make a well in the rice mixture, add a little more oil, put in eggs, break them, cook and stir a little and then pile the rice on top of eggs. She would then let the mixture sit over the heat for a couple minutes before stirring it all up again). Add scallions and sprouts and whatever extras you desire, stir briefly and serve. Though not a fish fan, the fish sauce really makes this dish as it often does with Thai food.

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