Khao Pad Kai – Fried Rice with Chicken, Vegetables and Egg

Ingredients

• 300 g brown rice
• 400 g chicken thigh fillets
• 250 g chestnut mushrooms
• 2 eggs
• 1 spring onion
• 1 garlic clove
• 1 cm fresh ginger
• 1 head of broccoli
• 125 g bean sprouts
• Handful of honey-glazed cashew nuts
• FOR THE STIR-FRY SAUCE:
• 3 tablespoons chicken stock
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• Juice of half a lime (save the other half for garnishing)
• 1 teaspoon sugar
• 5 twists of the pepper mill

Instructions

1. 1

   1. Cook the rice according to the packet instructions, or in a rice cooker. Cut the chicken thighs and mushrooms into pieces, slice the spring onion (including the green tops) into rings and break the broccoli into small florets. Finely chop the garlic and ginger, and quarter the mushrooms.2. Place the chicken in a bowl and add the soy sauce. Leave to marinate for at least 30 minutes.3. Mix the stir-fry sauce together in a separate small bowl and stir well.4. Heat a little oil in the wok and gently fry the spring onion (white part only), garlic and ginger. Add the chicken and stir-fry for about 3 minutes.5. Add the broccoli and fry for another three minutes. Then add the mushrooms and bean sprouts along with 2 tablespoons of the stir-fry sauce.6. Add the rice and stir-fry for 10 minutes, adding a spoonful of the stir-fry sauce each time until it's all used up. Keep stirring everything together well.7. Make a well in the centre, crack the eggs in and fold them through the dish while keeping the heat on medium-high.8. Spoon the khao pad kai onto a plate and garnish with the green spring onion tops, a squeeze of lime juice and the nuts. Enjoy!