This recipe will teach you how to do that, which means that your rice tastes flavorful and mild as possible. The dish also has vegetables (mushrooms and legumes) and is topped off with spring onion. Serve with Thai chili sauce on the side for people who like it spicy, and enjoy!
Drizzle a teaspoon or 2 of oil and work throughout the rice, separating back clumps into grains if using rice that is cold.
Put chicken and then add soy sauce. Stir and put aside. Combine all ‘sauce’ ingredients together. Put aside.
Heat large frying pan or a wok over large or medium-high heat. Drizzle in two tablespoons of oil and swirl around, then add the areas of the garlic plus onion and chili. 1 second, then add chicken. Stir-fry 2 to 3 minutes, or until chicken turns evenly opaque.
Add mushrooms and celery and stir-fry 2 to 3 minutes, until everything is cooked through (celery ought to stay a little crunchy). If your wok/pan becomes too dry, add a bit more oil or 1 to 2 tablespoons chicken stock.
Keeping heat high, add the rice. Stir-fry using other utensil that is flat or a spatula to lift and turn the rice. Start adding the sauce. Continue stir-frying 6 to 10 minutes, or until all sauce was added.
Add peas and stir to incorporate. Then push everything aside to show the middle of the pan. Crack in the egg and then immediately stir-fry to scramble. Continue stir-frying everything together over higher heat 2 more minutes or until rice is mild and drops easily into grains.
Remove from taste-test and heat, including a little more fish sauce before the taste is accomplished. If too salty, add a squeeze of lime juice. Top with green onion. For people who like it hot, serve Thai Chili Sauce and love.