[CH] Tonight's Dinner: Thai Chicken Fried Rice w/Basil
RisaG (radiorlg@yahoo.com)
Thu, 17 Jan 2008 18:07:26 -0800 (PST)
This was tonight's dinner. I know that it is a disgrace to put Splenda in any thai dish BUT I am avoiding sugar at all costs so I used Splenda. Also I used dried red chile flakes as I have no ripe chiles and the recipe called for 4 of them.
This was so good that my 12 year old said it was delicious.
* Exported from MasterCook *
Chicken Fried Rice w/Basil
Recipe By : adapted from Foolproof Thai Cooking by Ken Hom
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
Quick Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cooked brown basmati rice -- * see note
8 oz boneless skinless chicken thighs
2 tb vegetable oil
3 tb garlic -- finely sliced
1 small onion -- thinly sliced
3 tb shallots -- sliced
1 tb dried lemongrass -- mixed with H2O
1 tb red chile flakes -- ** see note
2 ts salt
1/2 ts black pepper
2 ts Splenda Sweetener
1 tb fish sauce
1 handful thai basil
1 haas avocado -- sliced
At least 2 hours or the night before, cook the rice.*** Spread it out on a baking sheet and allow it to cool completely. Put in refrigerator.
Slice the chicken into thin strips and set aside. Heat a wok or large frying pan over HIGH heat and add the oil. When it is very hot and slightly smoking, add the garlic, onion, shallots, chile flakes, salt and pepper and stir-fry for 2 minutes.
Add the chicken and the lemongrass mixture and stir-fry for 2 minutes, then add the rice and continue to stir-fry for 3 minutes. Add the Splenda and fish sauce and stir-fry for 2 minutes.
Add the basil leaves and stir-fry for 2 minutes. Put on a platter, garnish with avocado slices. Serve hot or room temperature as a rice salad.
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NOTES : Risa's notes:
* Original recipe calls for cooked basmati rice.
** Original recipe calls for 4 red chiles, seeded & shredded
*** To cook it authentically, place the rice in the water and cook it over HIGH heat, uncovered, until most of the water is gone. Then cover, lower the heat and cook rice slowly in the remaining steam. Never uncover the pot once the steaming process has begun; just time it and wait.
Original recipe calls for garnishing with finely shredded scallions. I thought avocado would be more refreshing.
RisaG
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