Burmese/Thai Fried Rice with Chicken

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is lower in calories, while pork is often more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: oyster sauce

Soy sauce is a common substitute for fish sauce.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often cheaper.

Marinate 500 grams of boneless chicken breast with 3 tbsp soy sauce, 3 tbsp oyster sauce, 1/2 to 1 tsp vinegar, red chili powder, salt, pepper, 1 tsp ginger paste, and 1 tsp garlic paste; set aside.

Soak 2.5 cups of brown rice in water and boil until al dente.

In a skillet, heat oil and sauté diced chicken until translucent.

Add 1 tbsp ginger and garlic paste, 3 chopped Birds Eye chilies, and 2 tbsp lemongrass; cook until fragrant.

Add the marinated chicken with its juices, a chicken cube, cover, and let it cook.

Uncover and add 1 tbsp soybean paste and/or 1 tbsp chili garlic sauce, 1/2 tsp sugar, and 1 tsp fish sauce; mix well.

Add cauliflower first, then after it's cooked, add 2 cups of Chinese cabbage, 4 chopped green chilies, and 1 cup capsicum.

Add 1 cup coconut powder mixed with 1/2 cup water, and 2 cubed tomatoes; check for seasoning.

Switch to using 2 cups of stale white rice instead of brown rice; heat in a wok with the chicken mixture.

Garnish with sliced spring onions, basil, and a squeeze of lemon before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens