Sunday, March 27, 2011

Thai Fried Rice with Chicken and Basil

What to do with leftover rice and rabbit? Make fried rice of course. I scaled the rice in half, but kept the spices at their original level. I can't imagine using the spices for twice as much rice! I made quite a few substitutions and omissions (skipped on onion, peas, and used tomato paste instead of tomatoes), but I think it worked for giving new life to leftovers.

Thai Fried Rice with Chicken and Basil (adapted from The Best of Vietnamese and Thai Cooking)

2 tbsp vegetable oil
3 cloves garlic, minced
1/2 tsp red curry paste
225g chicken breast, cubed (I used leftover rabbit)
2 cups cooked rice
1/2 tbsp fish sauce
1 tbsp oyster sauce
1 tsp soy sauce
1 tsp sugar
1 tbsp tomato paste
15 fresh basil leaves
2 green onions, chopped

1. Heat oil in a large nonstick frying pan.
2. Add garlic and curry paste and stir until fragrant, about 20 seconds.
3. Add chicken and cook until chicken turns white, about 3 - 4 minutes.
4. Reduce heat to moderate. Splash in 2 tbsp water if the pan seems dry.
5. Add rice and, using a spatula, turn over often.
6. Add fish sauce, oyster sauce, soy sauce, and sugar and toss rice so seasonings are well mixed.
7. Cook for 3 minutes, then add tomato paste.
8. Just before serving, stir in basil and green onions.

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