1 tablespoon dark brown sugar

3 tablespoons fish sauce (nam pla)

1 tablespoon soy sauce

2 small (about 8 ounces) boneless, skinless chicken breasts cut into 1 inch chunks

½ teaspoon salt

3-1/2 tablespoons peanut or vegetable oil

2 eggs, beaten lightly

1 teaspoon plus 1 tablespoon curry powder

1 large onion, sliced thin

2 medium cloves garlic, minced (2 teaspoons)

5 Thai green or 3 jalapeno chiles, seeded and minced (about 2 tablespoons)

6 cups cold cooked white rice, large clumps broken up with fingers

5 medium scallions, white and green parts, sliced thin (about ½ cup)

2 tablespoons fresh minced cilantro leaves

lime wedges for garnish

  1. Dissolve the sugar in the fish and soy sauces in a small bowl. Set aside.  Season the chicken with ½ teaspoon salt and set aside.
  2. Heat a 12- inch, non-stick skillet over medium heat until hot.  Add 1-1/2 teaspoons oil and swirl to coat the pan bottom.  Add eggs and cook without stirring until they just begin to set, about 20 seconds, then scramble and break them into small pieces with a wooden spoon.  Continue to cook, stirring constantly, until the eggs are cooked through but not browned, about 1 minute longer.  Transfer eggs to a small bowl and set aside.
  3. Return skillet to burner, increase heat to high and heat until skillet is hot. Add 1-1/2 teaspoons oil and swirl to coat pan bottom.  Add 1 teaspoon curry powder and cook until fragrant, about 30 seconds.  Add the chicken and cook, stirring constantly, until it is cooked through, about 2 minutes.  Transfer chicken to bowl with the eggs and set aside.
  4. Return skillet to high heat. When hot add remaining 2-1/2 tablespoons oil and swirl pan to coat bottom.  Add onion and remaining 1 tablespoon curry powder and cook, stirring constantly, until onion is softened, about 3 minutes.  Stir in garlic and chiles and cook until fragrant, about 30 seconds.  Add rice and fish sauce mixture.  Cook, stirring constantly and breaking up rice clumps, until mixture is heated through, about 3 minutes.  Add eggs, chicken, scallions and cilantro.  Cook, stirring constantly, until heated through, about 1 minute.  Serve immediately with lime wedges.

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