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Written by yorky
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Sunday, 15 July 2007 |
 Ingredients
- 475 ml Water
- 100 ml Coconut milk
- 350 gm Jasmine rice, rinsed thoroughly and drained
- 30 ml Vegetable oil
- 2 Garlic cloves, chopped
- 1 Small onion, finely chopped
- 25 mm cube Ginger, grated
- 225 gm Boneless chicken breast, 10 mm diced
- 1 Red bell pepper, seeded and sliced
- 1 Fresh red chili, chopped
- 115 gm Sweetcorn kernels
- 1 tsp Chili oil
- 1 tsp Curry powder
- 2 Eggs, beaten
- Salt
- Spring onion to garnish
Method
Pour the water and coconut milk into a pan. Add the rice and bring to the boil. Reduce the heat, cover and cook for 12 minutes. Remove from the heat and spread the rice on a baking sheet to cool. The rice must be cold before frying.
Heat the oil in a wok and stir fry the garlic, onion and ginger for 2 minutes over a medium heat. Push the vegetables to the side, add the chicken and stir fry for 2 minutes. Increase the heat, add the cold rice and stir fry for 3 minutes.
Stir in the red pepper, chili, sweetcorn, chili oil and curry powder. Add salt to taste. Toss over the heat for one minute then stir in the beaten egg and cook for one minute more.
Garnish with spring onion shreds and serve. |
Thai Rice Dishes 
