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Thai Fried Rice with Thai Sweet Chili Sauce

Flour Pot Kitchen


Fried Rice Sauce;

¼ cup oyster sauce

1 tablespoon white sugar

2 teaspoons fish sauce

For the rice;

2/3 cup canola or peanut oil for frying (use a little bit at a time as needed)

5½ cups cooked jasmine rice, chilled

8 large cloves garlic, crushed

2 Serrano peppers, crushed

1 pound boneless, skinless check breast cut into thin strips

¾ cup frozen peas

¾ cup fresh carrots diced and steamed until fork tender

1 onion, thinly sliced

1 cup sweet Thai basil

2/3 cup fresh cilantro sprigs

Green onions for garnish

2 eggs scrambled in a small bowl.

1 half cucumber, sliced (optional)

Crushed Thai chilis to add desired heat


1. Whisk together the oyster sauce, fish sauce & sugar in a bowl.

2. Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and Serrano peppers, stirring quickly. Stir in the chicken, onion and oyster sauce mixture; cook until the chicken is no longer pink.

3. Raise heat to high and stir in the chilled rice; stire quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.

4. If using eggs, make a well in the center of the rice in the wok adding a bit of oil. Pour the eggs in the well, stirring gently until almost cooked and scrambled. Then fold them into the rice mixture.

5. Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired and serve with ELKI Brand Thai Sweet Chili Sauce.


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