THAI-STYLE FRIED RICE WITH CHICKEN


COOKBOOK: Mag Recipe


When I looked at this recipe I had my doubts about the flavours. Soy sauce is not commonly used in thai cooking , and neither is pumpkin and especially grated. Having said that, it was delicious!

A healthy fried rice full of nutrients and flavour!

Hope you enjoy



RECIPE

Serves 4


1/4 cup plain yoghurt

3 eggs

Salt & pepper

3 tablespoons of oil

2 tablespoons of fresh garlic, chopped finely

2 tablespoons fresh ginger, grated finely

1 teaspoon fresh chilli, chopped finely

4 medium chicken breasts , cooked & shredded

500g pumpkin, grated

300g baby bok choy, cut into 3cm pieces and rinsed

4 cups cooked rice

5 tablespoons fish sauce

3 tablespoons of soy sauce


Beat eggs with yoghurt and season with salt and pepper.

Heat some butter in a frying pan and add the mixture. This mixture is not going to set, blend to make it scrambled. Set aside.


Heat oil in a wok, add garlic, ginger, chilli and onion. Stir fry until onion is just soft. Add egg mixture, pumpkin, bok choy and chicken and stir until well combined. Stir fry for a few minutes until pumpkin is just soft in texture. Add fish sauce and soy sauce and combine. Add cooked rice and mix. Take off heat, ready to serve.









BEST

food blog

Recent Posts
Archive
Search By Tags
  • Grey Facebook Icon
  • Grey Pinterest Icon
  • Grey YouTube Icon
  • Grey Instagram Icon