Ingredients with Measurements:
- 2 cups cooked jasmine rice
- 1 chicken breast, diced
- 1/2 cup frozen peas and carrots
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 2 eggs, beaten
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the diced chicken and stir-fry until cooked through, about 5-7 minutes.
3. Add the minced garlic and frozen peas and carrots and stir-fry for another 2-3 minutes.
4. Push the chicken and vegetables to one side of the wok and pour the beaten eggs into the other side. Scramble the eggs until cooked through.
5. Add the cooked jasmine rice to the wok and stir-fry everything together.
6. Add the soy sauce, fish sauce, oyster sauce, sugar, salt, and pepper to the wok and stir-fry for another 2-3 minutes.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature: Medium-high heat
Serving size: 4 servings
Nutritional information:
Calories per serving: 320
Fat: 12g
Carbohydrates: 28g
Protein: 23g
Sodium: 950mg
Substitutions for ingredients:
- Chicken can be substituted with shrimp, beef, or tofu.
- Frozen peas and carrots can be substituted with any frozen mixed vegetables.
- Soy sauce can be substituted with tamari or coconut aminos.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Oyster sauce can be substituted with hoisin sauce or barbecue sauce.
Variations:
- Add diced onions or scallions for extra flavor.
- Add chopped pineapple or raisins for sweetness.
- Add chopped cashews or peanuts for crunch.
- Use brown rice instead of jasmine rice for a healthier option.
Tips and tricks:
- Use cold, leftover rice for best results.
- Make sure the wok or skillet is hot before adding the ingredients.
- Stir-fry quickly and constantly to prevent sticking and burning.
- Adjust seasoning to taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl or on a plate with chopsticks and a side of soy sauce.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Pair with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
Stir-fried bok choy or broccoli, cucumber salad, or edamame.
Troubleshooting advice:
If the rice is too dry, add a splash of water or chicken broth to the wok.
Food safety advice:
Make sure the chicken is cooked through before serving.
Food history:
Pong Moan Fried Rice is a popular dish in Cambodia, where it is often served as a street food.
Flavor profiles:
Savory, salty, slightly sweet, and umami.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai