Khaw Phat

(Stir-Fried Rice)

Ingredients

  • 1/4 lb. chicken breasts, cut into 1/2-inch by 1/4-inch pieces

  • 1 Tbsp. vegetable oil, like canola

  • 1/2 Tbsp. fish sauce (nam pla)

  • 3-4 clove garlic, smashed with the side of a cleaver or knife then minced

  • 2 1/2 Tbsp. Canola oil

  • 2 cups cooked jasmine rice, at room temperature or from the refrigerator

  • 1-2 egg, lightly beaten

  • 1 Tbs. Maggi sauce

  • Grated Carrots

  • Diced Red Bell Peppers

  • Onions (sliced Jullien style)

  • Green Onion (cut to 1” long pieces)

Garnishes

  • 1 cucumber, peeled and sliced 1/8 inch thick

  • Lime, fresh red chiles, scallion (optional)

  • Crushed Red Pepper

Preparation

  1. Heat 1 Tbsp. oil in a wok or non-stick fry pan until hot, but not smoking, over medium high heat.

  2. Cook chicken until just cooked through, about 4 minutes. Add the 1/2 Tbsp. fish sauce, as you are cooking, to the meat. Remove from wok and set aside.

  3. Heat the additional 2 1/2 Tbsp. oil in wok.

  4. Add the smashed garlic, cook briefly (30 seconds).

  5. Add the rice, breaking it up with a wooden spoon.

  6. Add the cooked chicken. Toss together in the wok.

  7. Add the Maggi sauce. Stir around to coat everything in the pan. Push contents to the sides of the pan to make an empty space in the middle.

  8. Add the beaten egg. Let fry for a bit, breaking up as it cooks.

  9. Bring everything together in the pan and stir-fry together until everything is heated well.

  10. Taste and adjust seasoning accordingly (add more fish sauce or Maggi sauce if it needs more saltiness).

  11. Remove to serving dish and garnish with cucumber, scallion, lime wedge and fresh red chile peppers. Serves 2.