Peasant’s Rice (Kow Pat Gai Mu Nuar)

RiceThis rice is delicious! This recipe is slightly modified from page 157 of the cookbook, Thai Cooking from the Siam Cuisine Restaurant. It makes 2 servings.

 

 

 

 

 

 

Peasant’s Rice (Kow Pat Gai Mu Nuar)

1 tablespoon oil
1 tablespoon minced garlic
6 ounces boneless skinless chicken breast, sliced into bite-sized pieces
1 teaspoon oyster sauce
1 1/2 tablespoons chopped onion
1 egg
2 cups cold cooked white rice
2 tablespoons fish sauce
3/4 teaspoon sugar
1 teaspoon ketchup
1/8 teaspoon soy sauce
1/4 of a medium tomato, chopped
3 to 5 sprigs of fresh cilantro
6 cucumber sliced, 1/2 inch thick
1/2 of a fresh lime, cut into 2 wedges

Heat a well-seasoned wok over high heat and add the oil. When the oil is hot, add the garlic. Stir-fry until light brown.

Add the chicken, oyster sauce, and chopped onion. Stir-fry until chicken is cooked through. Push chicken mixture to the side of wok. Crack the egg into the wok and scramble, cooking for 10 seconds. Add the rice. Break up any clumps of rice and the scrambled egg. Add the fish sauce, sugar, ketchup, soy sauce, and tomato in order. Stir-fry for about 90 seconds.

Garnish with cilantro, cucumber slices and lime. Serve immediately.

Per my calculations – Per Serving: Calories: 446, Total Fat: 11.5g, Sat. Fat: 1.8g, Carb: 62.3g, Fiber 1.7g, Protein: 22.5g

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