Chicken Fried Rice, Thai Style

From the kitchen of Martin James – Copenhagen, Denmark

2 cups long grain rice
1/4 cup oil
1 medium onion, chopped
2 cloves garlic, crushed
1 small red pepper, chopped
1 cup chopped cooked chicken
2 eggs lightly beaten
1/4 cup fish sauce
1 tablespoon chopped fresh coriander
3 green shallots, chopped

Add rice to large pan of boiling water, boil, uncovered for about 12 minutes or until just tender, drain. Rinse rice under cold water; drain well. Spread rice over tray, cover, refrigerate overnight. Heat oil in wok, add onion, cook, stirring until soft. stir in garlic and pepper, stir fry until pepper is soft. Add rice and chicken, stir fry until heated through.

Stir in eggs quickly, stir fry until cooked; stir in sauce. Serve sprinkled with coriander and shallots.

Serves 4.