Supatra's Gluten-free Thai Recipes: Fried Rice with Chicken


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	Thai Fried Rice with Chicken 1/4 cup peanut oil 2 cloves garlic (minced) 1 pound chicken (cut into bite-sized pieces) 2 eggs (beaten) 1 medium-sized yellow onion (cut in half and sliced) 4 cups cooked long grain rice 4 tablespoons Wheat-free Tamari Soy Sauce (or Bragg's Liquid Aminos) 1/2 teaspoon sea salt 2 teaspoons sugar 2 medium-sized tomatoes (cut lengthwise into quarters) 1/2 teaspoon black pepper		Gluten-Free Thai Recipes Boniato Balls Tapioca Dumplings with Pork (Sakoo Sai Moo) Gluten-Free Lomein Noodles Fried Rice with Chicken Thai Pancakes (Kanom Kroke) from Thai Cooking for Kids

	1. Heat a wok over medium-high heat and add peanut oil, swirling to coat the entire surface. Heat oil for 1 minute and add garlic, stir-frying for 1 minute, or until golden brown. Raise the heat to high, add pork loin and stir-fry for 6-8 minutes or until thoroughly cooked. 2. Make a place in the middle of the wok for the beaten eggs and stir-fry for 30 seconds, or until scrambled. Add onion, cooked rice, soy sauce, salt, sugar, and black soy sauce and stir-fry for 4-5 minutes. 3. Finally, add tomatoes and stir gently to mix. Remove from heat, place on a platter and garnish with cilantro leaves and lime wedges.This dish should be served with sliced cucumber, green onions, and Prik Nam Pla (see below) Yield: 4 servings Prik Nam Pla (Fish Sauce with Chilies) 4-5 fresh Thai chilies (sliced) 2 tablespoons fish sauce (nam pla) Combine Thai chilies and fish sauce and place in a small serving dish. (All Rights Reserved) Copyright 2004, Supatra Johnson.

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