Fried Rice

Ingredients for 3 servings:

• 250 g jasmine rice, preferably from the day before
• 200 g chicken
• ½ small pineapple
• 3 eggs
• 1 m.-sized onion(s) or half a vegetable onion
• 2 cloves garlic
• e.g. vegetables (pak choi, kai lan, or other green Asian vegetables)
• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• Sugar
• Woköl
• Lime(s)
• fish stock
• Thai chili pepper(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Like in Thailand

Finely chop the garlic, and cut the meat, vegetables, and pineapple into small pieces. Finely slice the Thai chilies (leaving the seeds in is fine) and place them in a small bowl with plenty of fish sauce. Add a little oil to a pan (or even better: a wok) and heat until very hot. Add the garlic and fry for about 10-15 seconds, until lightly browned. Add the meat and fry for about 30 seconds. Now add about half of the rice and mix. This will absorb the meat juices and ensure the pan stays nice and dry. Push the rice and meat mixture to the side of the pan, crack the eggs and add them to the free side. Let it set briefly, then stir in the rice. Then add the remaining rice. Push the rice back to the side and add the vegetables, frying briefly, starting with the onions. Generally, add the firmer vegetables before the softer ones so they stay firm to the bite. Finally, add the pineapple. Mix everything together. For seasoning, add the oyster and soy sauces and a pinch of sugar, and stir in. Serve immediately. Quarter the limes and serve with the rice; they add a wonderful fresh aroma when squeezed over the rice. The Thai chilies in fish sauce are for those who like it spicy.