Thai-style fried rice with chicken and curry is tangy, spicy and very flavorful, and most importantly, perfectly crumbly and incredibly delicious.But for fried rice to be crumbly and not turn into a sticky mass, you need to know one secret...
5green Thai chilies (I substituted with a couple of red chilies)
2garlic cloves
5stalks chives(I substituted a couple stalks of green onions)
2sprigs of coriander
6tbsp.neutral vegetable oil
For serving:
lime
Instructions
Rice Preparation:
Place the rice in a sieve or colander and rinse under cold running water until the water runs clear (about one minute). Place the colander over a bowl and allow the water to drain.Take a saucepan and set over medium heat, add vegetable oil and heat through. Add the rice and cook stirring for about 30 seconds so that the oil coats each rice.Add water, increase heat to high and bring to a boil. When it boils, reduce the heat to low, cover and cook until the rice has absorbed all the liquid, about 18 minutes.Turn off the heat, remove the lid and place a double folded kitchen towel directly on top of the pot, cover. Allow to rest for 8 minutes.Transfer the rice to a baking tray and spread out on all surfaces in a single, even layer. Allow to cool for 10 minutes at room temperature. Then place the tray with the rice in the refrigerator and let cool for another 20 minutes.
To prepare Thai style fried rice with chicken and curry:
Cut the chicken into about 2.5 cm (1 inches)slices.Finely chop the green onions and cilantro, put them in a bowl and set aside.
Remove the seeds and de-seed the chiles. To do this, cut in half lengthwise, cut off the membranes, and use the tip of a knife to scrape out the seeds. Cut each half in half lengthwise into two pieces. Slice into thin julienne strips, put all together and chop into small cubes.
Peel the onion and slice into thin half rings.Crush garlic with a knife, peel and finely chop. Place the garlic in a bowl with the chilies and the onions in a separate bowl and set aside.
Crack the eggs into a bowl and lightly beat with a fork.Combine soy sauce, fish sauce and sugar in a small bowl. Stir until sugar is dissolved.Season chicken with salt and stir to combine.
Heat 1.5 Tbsp. vegetable oil over medium heat. Pour in eggs and cook without stirring until eggs begin to set, about 20 seconds.Continue cooking and, stirring constantly with a spatula, break into smaller pieces until eggs are fully cooked but not toasted, about 30 seconds.Transfer to a deep, clean plate and set aside.
Heat another 1.5 tbsp. vegetable oil over medium heat. Add 1 tsp curry powder and cook, stirring until brightly flavored, about 30 seconds.Place chicken in skillet and cook without stirring for about a minute.Flip chicken over and cook for another 1 to 2 minutes. Check readiness with a thermometer, it should be 65+ °C (150 °F)in the middle of the thickest piece. Transfer the chicken to a plate with the eggs.When the rice has passed all the cooling stages - take it out of the fridge and loosen it with your fingers or tongs, separating any large lumps into smaller ones.
Heat a couple tablespoons of vegetable oil in an empty skillet over medium heat. Add the onion and the remaining curry powder. Cook, stirring constantly for about 3 minutes, until onions are soft.Add chili peppers and garlic, cook stirring frequently until fragrant, about 30 seconds.Add the rice and stir the contents of the pan well.Pour in the fish and soy sauce mixture. Cook, stirring constantly and separating any lumps of rice for 3 minutes.Add green onions and cilantro (save 1/5 of the greens for decoration), chicken and eggs. Cook stirring constantly for about another minute.Serve immediately, garnishing with lime slices and a sprinkling of greens.