Tonight's Dinner: Chicken Chile Fried Rice

[RisaG]

I adapted this recipe from Mary Anne's recipe She can get all these authentic ingredients which I cannot find easily. See my notes for my changes.

I am trying my hardest to train Trevor to like Thai food so we can go to Thai restaurants. I did this with Chinese food and after a few times of homemade Chinese he finally liked the real thing. I am hoping this will work eventually because I adore good authentic Thai food and haven't had it in awhile. He says he doesn't like the flavors. It takes a few tries to get him to like things. He is 16 and getting much better at this.

So I printed this off our group a long time ago but never made it. Decided to today and it was so worth it. Just yummy.

If you can't get thai chiles, use serranos or jalapenos but use more of them. That is what I had to do but I used them as a garnish as Trevor doesn't like chiles (I know - a chile-head who has a son who doesn't like chiles - hey I'm trying really!)

Chicken Chile Fried Rice

4 cups cooked jasmine rice*

2 handfuls Thai basil**

10 cloves garlic, chopped

2 tbsp peanut oil

3 tbsp oyster sauce

6 thai chiles, diced***

2 tbsp fish sauce

White pepper

Handful red and yellow bell peppers, in 1” pieces

Handful red onion, in 1/2” pieces

1-2 eggs, beaten and cooked in separate pan, then shredded

Chicken:

8 oz boneless chicken thigh****, cut in bite size pieces

1 tbsp Penzey’s Bangkok Blend, mixed with

1 tbsp dried shallots, hydrated*****

1 tsp dried galangal, ground******

2 tbsp water

1 tbsp coconut oil

In small bowl, combine Bangkok Blend, shallots, galangal, water and oil. Mix well. Smear over the chicken and let marinate for an hour or more, refrigerated.

Remove chicken from refrigerator half an hour before you are ready to cook the remaining ingredients.

Heat a well-seasoned wok. Add oil. Heat until really hot, then add chicken and stir-fry. Stir-fry for about 5 minutes to cook it pretty well. Add onions and bell peppers, stir-fry and then add garlic and cook for 30 seconds, add chiles and cook until chicken is still a bit pink. Add oyster sauce and cooked rice (see note). Stir-fry for 30 seconds to a minute and then add egg shreds and fish sauce. Stir-fry. Taste and adjust seasoning by adding more oyster sauce or fish sauce or both.

Add Thai basil and stir until leaves are wilted. Garnish with more basil leaves and some sliced cucumber.

Allow 1-1/2 cups of rice per person for a main course.

Risa’s notes:

*I used barley. I cooked 1 cup of barley in 2 cups of water until cooked through, about 35 minutes in a microwave on MED heat. Then I let it cool by spreading it on a small cookie sheet.

**original calls for thai basil. I couldn’t find any so I used half plain Italian basil and half fresh mint.

*** original called for chiles but I omitted them and then sprinkled the final dish with some.

**** original recipe called for chicken breast.

*****original recipe did not call for shallots.

******original recipe did not call for dried galangal or the Penzey’s Bangkok Blend.

Yield: 4 servings

Source: adapted from Mary Anne Durkee, chile-heads group 2/7/08

Posted by RisaG 2/25/12