Thai style fried rice with chicken

Ingredients for 3 servings:

• 3 cup(s) rice, cooked
• 300 g chicken breast fillet(s)
• 5 cloves garlic
• 1 chili pepper(s)
• 1 red bell pepper(s)
• 1 tomato(s)
• a little coriander leaves
• 3 spring onions
• 6 slice(s) cucumber(s)
• 1 lemon(s) or lime
• 4 tbsp oyster sauce (Thai)
• 4 tbsp fish sauce (Thai)
• a little oil for frying
• 1 tsp, levelled sugar, can also be omitted

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Thai Chicken Fried Rice

Cook the rice the day before and let it stand overnight. It should be cold and slightly dry. Warm rice will just make everything mushy. Prepare all ingredients before frying and have them ready. Crush the garlic cloves and chili pepper in a mortar. Cut the chicken breast into thin strips. Chop the shallots and tomatoes. Cut the bell pepper into thin strips about 3-4 cm wide. Roughly chop the coriander and mix with the rice. Add the garlic/chili mixture from the mortar to the hot oil. Add the meat immediately afterwards, stirring frequently. The meat will be cooked after a few minutes. Add the oyster and fish sauce and fry for about 2 more minutes. Add a pinch of sugar. Add the shallots, bell peppers, and tomatoes and heat briefly, stirring constantly. Add the rice, fry for about 10 seconds, stirring constantly, and serve immediately. Serve with a side dish of spring onion, a couple of slices of cucumber, and a slice of lemon or lime. Tip: After serving, Thais use the fish sauce to “salt” the dish. You can make “Pik Nampla” (chili/fish sauce): Mix a little Thai fish sauce, a dash of lemon, and finely chopped chilies.