Friday, December 7, 2012

Thai Chicken Fried Rice {Egg-free}

Several years ago, we spent a weekend with some friends.  One of the ladies was from Thailand.  She took sometime one afternoon to teach the rest of the ladies how to make a few Thai dishes.  This is her recipe for chicken fried rice.  I tried to take really good notes and added measurements to post here, but I am sure it isn't quite as good as when she made it.  I also have omitted the egg in the recipe.  Nonetheless, it is still really good and my husband loves it! 

Thai Chicken Fried Rice

1 c dry Jasmine rice, prepared according to package
2 T olive oil
1-2 cloves garlic, minced
1 pound chicken, diced
3 medium carrots, finely diced
1 small onion, diced
3 T low-sodium soy sauce, divided*
1/2 small head of cabbages, chopped
1 t sugar
Green onion, chopped
Cilantro, chopped

Cook 1 cup of dry Jasmine rice according to the package instructions.  Once cooked, stir in 1 T soy sauce and set aside to let it dry out.  Heat oil in a large skillet.  Sauté garlic and chicken.  Add carrot and onion.  Sauté until chicken is no longer pink, carrots are tender and onions are translucent.  Stir in 1 T soy sauce.  Add cabbage and sprinkle with sugar.  Sauté until cabbage starts to soften.  Stir in rice and last tablespoon of soy sauce.  Sprinkle with chopped cilantro and green onion.
Serves 4

*If you are on a gluten-free diet, make sure your soy sauce is gluten free.

1 comment:

  1. You have solved my side dish dilemma today. Knew I wanted rice but so tired of the same old rice. And we seem to have the same old same old each time. Look forward to trying your Thai rice, looks and sounds very nice.