Asian: Fried Rice 19 by Recipe Cottage

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	Fried Rice 19

		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!