Well, this is one of the recipes that I have cooked a few times, but never got the time to post it. Today I took some pictures while I made it and here it is.
When you are cramped for time and have some left over white rice, this is the recipe for you. Mine is a Thai version, so I am going to be using soy sauce and fish sauce. You can find these in the local Asian grocery stores.Ingredients:
2 cups - White Rice (left over rice is the best)
1 small - Capsicum (any color)
3-4 cloves - Garlic
2 - Thai green chili (more if you want more spicy)
1/2 lb - Chicken breast(cut into small strips)
3 tbsp - Soy Sauce
2 tbsp - Fish Sauce
1 tbsp - Oil
Salt to taste
I have found it useful to use a wok to cook my fried rice, but if you do not have it, make it in a pan.Method:
Smash the garlic and chili using a mortar and pestle. If you do not have a mortar, then you can cut the garlic and chili into fine pieces.
Heat Oil in a pan and add the smashed garlic and chili. Fry only for a second and then add the cut chicken strips. Keep cooking for 5 mins on medium heat. Now add soy sauce and fish sauce and stir in.
Next add the rice and mix it. Turn up the heat. Now you are on very high heat and be careful not to burn the rice. Once mixed well, check the salt. Soy and Fish sauce have a lot of salt in it, so normally there is no need to add salt, but if you find that you need more salt, add a little bit more.
Add the capsicum and been stirring with a spatula on high heat for the next 5 minutes. The capsicum need not be completely cooked since this will add a crunch to your rice. Remove from heat and serve hot.
