Food
In most Thai houses the main meal of the day is dinner, breakfast and lunch are more minor meals. In Thailand almost every meal is served with rice. Food is served in bite size pieces so utensils are usually not necessary.
How to make Thai Chicken fried rice
Servings: 4 • Serving Size: 1/4th • Old Points: 6 pts • Points+: 8 pts
Calories: 320.8 • Fat: 7.0 g • Carb: 43.9 g • Fiber: 2.5 g • Protein: 20.2 g
8 oz chicken breast, cut in small cubes3 cups jasmine rice, cooked
1/2 large onion, chopped
3 cloves garlic, minced
2 scallions, chopped
3 egg whites, scrambled
1 whole egg, scrambled
2 tomatoes, sliced
3 Thai chili peppers (optional)
4 tsp vegetable oil
4 tsp soy sauce (or more to taste)
2 tsp fish sauce
salt and pepper
Prepare rice ahead of time according to package instructions. It's best if it's made slightly on the dry side.
Heat a wok on a high flame. Meanwhile, season chicken with salt and pepper. When the wok is very hot, add 2 tsp oil. When the oil gets hot, add the chicken and cook on high a few minutes, tossing so that its browns all over. Remove chicken from wok and set aside, add the eggs and salt and cook a minute or two until done. Set aside.
Add the remaining oil to the wok and add the onion, scallions and garlic. Saute 1 minute, add the chili pepper and tomatoes and stir in all the rice. Add soy sauce and fish sauce stir to mix all the ingredients. Keep stirring a few minutes, then add egg and chicken back to the wok. Adjust soy sauce if needed and stir well another 30 seconds. Serve with sliced cucumbers.