Thai Chicken Fried Rice
Sydney is in the middle of a heatwave. I'm not sure why we're so surprised. It is summer after all, but it's been really hot. Too hot.
Earlier today I was floating around in the beautiful salt water at my favourite little harbourside beach. I was loving every second of it. My decision to escape the heat with a day of relaxation and never ending swims was a damn good one.
Shark Beach, Vaucluse, Sydney
While swimming I was looking back at the beach over the flat, glass like water and people enjoying themselves and couldn't help but be reminded of Thailand. My mind then drifted into travel dreams and I started to get a serious case of 'travelbug syndrome'.
Bangkok. Street food. Koh Samui. Cocktails. Swims. Ugh!!
This is unbelievably typical of me. I'm always suffering from the desire to travel places, usually inspired by food, people or memories! I really need to win lotto!
While dreaming of all of the food I could devour on my 'trip' away I remembered one of my mum's dinners from when I was a kid.
Thai chicken fried rice. It was a favourite of mine and luckily I had some leftover rice in the fridge from yesterday.
This is the perfect way to use leftover rice, which needs to be used quickly as rice is one of the biggest culprits of food poisoning, believe it or not (so use it within a day or two). You'll have a delicious dish that's great for satisfying hungry bellies and travel envy on the table in no time!
THAI CHICKEN FRIED RICE
3 eggs, whisked
4 skinless chicken thighs, excess fat removed and cut into bite sized chunks
1 brown onion, cut into small wedges
3 cloves garlic, finely chopped
1-2 red chillies, finely sliced
1 cup green beans, cut into 3cm pieces
1 cup red capsicum, thinly sliced
1 can baby corn, drained and halved
3 tablespoons, store bought red curry paste
1/4 cup, fish sauce
3-4 cups of rice, refrigerated overnight (do not use anything older or not kept cold)
3 green shallots, finely sliced (green and white parts)
2 tomatoes, cut into wedges
1/2 cup fresh basil leaves
1/2 cup fresh coriander leaves
2 cups fresh bean sprouts, rinsed and drained
2 limes (half per person)
Optional extra: crushed peanuts
1. Heat a wok over a high heat. Pour a generous amount of peanut oil into the wok. Add the whisked egg and cook, similar to a pancake, flipping to cook thoroughly. Remove to a plate, cut into rough 1cm slices and set aside.
2. Add more peanut oil to the wok if necessary and cook the chicken in two batches, browning and removing to a plate when done.
3. To the again empty wok, add the onion and stir fry until it begins to cook through, then add the chilli and garlic, tossing together with the onion until fragrant.
4. Next add the beans, corn and capsicum, tossing together again for a minute to begin cooking lightly.
5. Add the red curry paste and toss to combine with the vegetables.
When combined, add the fish sauce and stir it through the mixture.
6. Return the chicken and stir fry to combine well.
7. When mixed well, add the rice and use two wooden spoons to toss everything together, making sure the rice is heated through and coated evenly in the red curry paste. Turn heat off.
8. Add the tomatoes, shallots, sliced egg, basil and half of the coriander to the wok and toss through to combine with the rest of the fried rice.
9. Serve in bowls and top with fresh bean sprouts and the rest of the coriander. Top each bowl with half a lime to squeeze over the rice before eating. If adding the crushed peanuts, sprinkle them over the top too.
Eat and enjoy!
If you've decided to stick with the 'Thai theme' and truly take yourself on an imaginary tropical getaway, then I'd suggest you put your cocktail making skills to use and create a Mai Tai or a Mojito or some sort! However, for those of us who have probably come back down to reality by now, spicy Thai food is always going to go down a treat with a good Riesling. Get yourself a good bottle and chill it down just in time to serve with this fabulous Thai Chicken Fried Rice. Yum!
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