Rice & pasta
Thai Fried Rice with Chicken
Classic khao pad with jasmine rice, chicken, egg and fish sauce.
Gluten-free
Ingredients
- 400 g cooked jasmine rice, cold
- 300 g chicken, diced
- 2 eggs
- 1 onion, chopped
- 2 garlic cloves
- 2 scallions, in pieces
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 1 lime, in wedges
- Fresh cilantro
Step-by-step
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- Put the garlic and onion in the mixing bowl and chop 3 sec/speed 5. Add the oil and sauté 4 min/120°C/speed 1.
- Add the chicken and cook 6 min/Varoma/reverse/spoon speed.
- Add the beaten eggs and cook 2 min/100°C/reverse/spoon speed to set them.
- Add the cold rice, fish sauce, soy sauce and sugar.
- Stir-fry 5 min/Varoma/reverse/spoon speed.
- Add the scallion and mix 30 sec/reverse/spoon speed.
- Serve with cilantro and lime wedges.
Tips
- Use rice cooked the day before so it stays loose.
- For a gluten-free version, omit the soy sauce or use tamari.
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