I am a mother of 3 living in Foster City,CA who is very passionate about all Asian cooking.Whether it is Indian,Chinese,Malaysian,Thai,Filipino and etc.... Asian cooking has been very dear to me as it brings back good memories.Growing up in Malaysia I have been exposed to many different cultures as Malaysia is a very multicultural country.Malaysia is the home of multiple ethnicity which found its roots during the colonial times where hundreds and thousands of immigrants arrived here to find an honest living in this prosperous land. The migrants’ mostly Chinese working in the tin mines and the Indians placed along the rubber estates brought along with them their cultures not forgetting rich culinary heritages. I have been in the US for 11 years now and would love to share recipes,awnser any questions and talk about all Asian cooking.


Tuesday, January 12, 2010

Thai Fried Rice

I had made this dish for my daughters International Holiday Potluck class party.There were some request for this recipe......Enjoy guys!


Ingredients

4 cups cooked rice(preferably cold rice)
Chopped Garlic - 1tbsp
Boneless chicken breast - 4(cubed)
Frozen mix vegetables - 1 cup
Egg - 1
Lemon - 1tbsp(grate the skin only)

Sauces

Soy sauce - 1 tbsp
Oyster Sauce - 1 tbsp
Sweet soy - 1 tsp(sugar - 1/2 tsp can be substituted for sweet soy)
Tom yam paste - 1 tbsp ( Sold in any asian grocery store in the international section/sold in a glass jar)
Fish sauce - 1 tsp
Black pepper and salt to taste


Method

In a wok heat 1 tbsp oil and fry the garlic till light brown than add in the chicken and saute for 5-8 min till chicken is half cooked.

Than add in the egg right in the middle of the wok and fry the egg till well done.Secondly add in the vegetables and the sauces.Cook on high flame for 3 min and than mix in the rice and fry on high heat for 10 min.

Garnish with grated lemon rind.

Serve hot.
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