Thai Fried Rice
 Fresh
1 yellow onion, finely chopped
3 garlic cloves, finely chopped
2 red chiles, seeded and finely
chopped
2 skinless and boneless chicken
breasts, sliced into ¼ inch slices
½ lb raw shrimp, peeled, cleaned,
and halved lengthwise
2 eggs, beaten
5 cups cold cooked jasmine rice
juice of 2 limes
3 cilantro sprigs, leaves picked
and roughly chopped
2 spring onions, finely chopped
 
 Spices
freshly ground black pepper
 
 Pantry
2 tablespoons vegetable oil
3 tablespoons fish sauce
 serves 4–6
• • • • • • • • • •
 Preparation
10 minutes
 Cooking
10 minutes
 
1. Heat the vegetable oil in a wok over medium heat and fry the onion until softened, 1–2 minutes. Add the garlic and chiles and fry for another minute until fragrant and aromatic.
2. Add the sliced chicken and stir-fry briskly until the chicken starts to change color, then add the shrimp. Stir-fry briskly for 2 minutes, then add the eggs, cooking them on the upper edges of the pan so that you get a thin omelet.
3. Splash in the fish sauce, then add the rice and continue to stir-fry for 3 minutes. Season with black pepper and lime juice.
4. Add the cilantro and spring onions, then quickly transfer to a large serving dish.