In Thai this translates to Khao - Rice, Phat - Fried, Gai - Chicken. I've only made this dish once, but it will not be my last. The spicy sauce totally makes it, and recommend drizzling it over the entire dish. If you know me, then you know I love spicy, so I also added crushed red peppers and sriracha over mine as well. Kylie wasn't a fan because of all the onions but Emily sure enjoyed it!
Ingredients:
2 tbsp Oil Divided
1/2 lb Chicken Breast Sliced
1/2 Yellow Onion Diced
3 Garlic Cloves Minced
2 cups Cooked Jasmine Rice Cold (day old is best)
1 Egg
2 tbsp Soy Sauce
1 tbsp Oyster Sauce
1 Tomato with seeds removed and sliced
3 Stalks Green Onions White and green parts chopped
Dash White Pepper
Limes Sliced into wedges for serving
1 Cucumber Sliced for Serving
Prik Nam Pla:
1 tbsp Fish Sauce
1 tsp Lime Juice
2 Thai Chili's Sliced thin
Instructions:
Combine all ingredients for Prik Nam Pla and set aside in a small serving dish.
Combine Soy sauce and Oyster sauce together and set aside.
In a large wok (or non-stick pan), heat 1 tbsp of oil over medium high heat. Cook chicken until done. Remove and set aside.
Add another tbsp of oil over medium heat and add, diced onions, minced garlic, and white parts of the green onion. Saute for 1 minute
Add Rice, break up any chunks. Move the rice over to one side of the wok, and place egg on the empty side. Scramble egg then add it to the rice. Add soy sauce mixture and toss.
Lower heat, add sliced tomatoes, white pepper, and half of the green onions. Reserve the other half for garnish.
Plate the fried rice with sliced cucumbers, limes, and Prik Nam Pla on the side.
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