Name: Thai Fried Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 8 ounces chicken breast (shrimp, beef, pork or tofu, cut into bite-sized pieces); kosher salt (and black pepper, to taste); 4 teaspoons vegetable oil (divided ); 3 cups cooked jasmine rice (white or brown is fine); 1/2 large onion (chopped); 3 cloves garlic (minced); 2 scallions (chopped, plus more for garnish); 1 large egg (beaten); 3 large egg whites (beaten (you can also just use 2 large whole eggs total)); 2 medium tomatoes (sliced into wedges); 2 to 3 Thai chili peppers (optional for heat); 4 teaspoons soy sauce (or tamari for gluten free); 2 teaspoons fish sauce

1

Heat a large nonstick wok over high heat.

2

Meanwhile, season the chicken or protein of choice lightly with salt and pepper.

3

When the wok is very hot, add 2 tsp of the oil. When the oil is hot, add the chicken and cook on high until its browned all over and cooked through, about 3-4 minutes. Set aside.

4

Reduce heat and add the eggs and egg whites to the wok with a pinch of salt and cook 1 to 2 minutes, until scrambled. Set aside.

5

Add the remaining oil to the wok and add the onion, scallions and garlic. Saute 1 minute, add the chili pepper if using, tomatoes and stir in all the rice.

6

Add the soy sauce and fish sauce, stir to mix all the ingredients and cook, stirring 2 to 3 minutes.

7

Return the egg and chicken back to the wok. Adjust soy sauce and salt as needed and stir well another 30 seconds.