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Chicken - Chile Fried Rice

4 cups Jasmine Rice, cold left over from refrigerator
6 to 8 ounces of boneless chicken breast cut into bite sized pieces
2 Tablespoons chopped garlic
2 Tablespoons of vegetable oil
3 Tablespoons of Oyster Sauce (I like Lee Kum Kee)
6 to 8 Thai chiles diced (wear rubber gloves when chopping and touching)
2 Tablespoons of Fish Sauce (Tiparos is good, 3 Crab is excellent)
Generous sprinkling of white pepper
Smoked dry chillies ground up for garnish and extra heat, optional

Heat a well seasoned pan (wok is best). Add the oil and heat until
hot, add the chicken and stir fry. Add the garlic and chopped
chillies when chicken is still pink . Add the Oyster Sauce. Add
the rice (make sure all big chunks are broken up). Stir fry. Add
the fish sauce and Kraopao and stir until leaves are wilted.

Garnish with Cilantro/Basil leaves and sliced cucumber .

Allow about 1 1/2 cups of rice per person for a main course. This
is so easy and tasty.

I like the smokiness of roasted chiles in this dish, and sometimes
I add this as I stir fry. My family likes it hot!


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