Cookbook:Khao Pad Gai (Thai Chicken Fried Rice)

Khao pad gai is Thai-style fried rice with chicken, as street vendors in the central region of Thailand make it. Note that this is a very imprecise recipe, and so "cups" means "handfuls". Any measuring tool that holds about the capacity of a large handful will do.

Ingredients

 * Peanut oil
 * 1 large chicken breast, sliced in thin strips
 * 2 eggs, unbeaten
 * 4 cups (900 g) cooked Thai jasmine rice, refrigerated overnight
 * ½ yellow onion, chopped into strips
 * ¾ roma tomato, cut into strips
 * 2 green onions, thinly sliced
 * ¾ cup (180 g) cilantro, finely chopped
 * Thai fish sauce (nam pla)
 * Soy sauce
 * 1 Tbsp sugar (preferably palm sugar)
 * 1 tsp salt
 * 2 cloves garlic, minced and fried
 * Vinegar

Optional

 * 1 tsp MSG
 * 2 Tbsp Thai chili sauce

Garnish

 * 3 slices cucumber, peeled (note: can run fork down all sides lightly if desired)
 * 3 slices roma tomato
 * 3 sprigs green onion
 * Lettuce leaf

Procedure

 * 1) Make sure that all of the ingredients are prepared and set aside in small bowls by the stove.
 * 2) Add about 4 Tbsp peanut oil to the wok, and turn the flame to high heat.
 * 3) When the oil is almost smoking, add the chicken strips and push around vigorously with a wok spoon or spatula.
 * 4) When the chicken seems as if it is starting to brown, push it up the side of the wok and crack the eggs into the wok.
 * 5) Stir the eggs around a bit. When almost fully scrambled, mix in the chicken and stir around for 30 seconds more.
 * 6) Push the eggs/chicken to the side, add some more oil, and throw in the tomato and onion. Stir-fry for about 5 minutes. They will not look done, but in the end, they will be fine.
 * 7) Add the cold cooked rice and mix it all in.
 * 8) Turn the heat to low, then add a few splashes of fish sauce and soy sauce to taste.
 * 9) Add sugar, salt, MSG, a splash of vinegar, and chili sauce if wanted. Lastly, add the fried garlic on top. Stir it all in and turn off the heat.
 * 10) On a large platter, arrange the garnishes on a lettuce leaf, and plate the fried rice next to it.
 * 11) Eat the garnishes with the fried rice.