Fried rice with chicken, chilli and peanuts

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I often do my Thai cooking class (see my workshops HERE) and since I always take a little more ingredients than I need, I end up with leftovers the next day that I sometimes turn into delicious dishes. I advise you to cook your rice the day before and to put it in a cool place, so that the grains separate well during the final cooking. This extremely tasty dish will delight you if you like Thai food!

Recette du RIZ SAUTÉ AU POULET, PIMENT ET CACAHUÈTES :

For two three people:

• 1 white onion
• 4 tablespoons of oil
• 1 clove of garlic
• 1/2 shallot
• 1/4 red bell pepper
• 2 chicken thighs
• 3-4 Chinese chives
• 300g cooked Thai rice
• 1 teaspoon of nuoc mam
• 1 teaspoon of garlic chilli sauce
• 1 heaping teaspoon of sugar
• a small handful of unsalted roasted peanuts
• a small handful of fried onions
• a few stems of coriander
• salt, pepper

Instructions : 

Peel and thinly slice the white onion.

Put the pieces in the wok (or a large frying pan) with the finely chopped red bell pepper, oil and finely chopped garlic and shallot.

Remove the skin from the thighs and remove the bone.

Make sure there is no cartilage and cut into pieces.

Remove the fine rootlets from the chives, then cut the white part into pieces, keeping the green for later.

Place the white part of the spring onion in the wok and heat over high heat.

When the onion becomes a little translucent, add the chicken.

Cook for 3-4 minutes.

Pour in the nuoc mam and sugar.

Also add the garlic and pepper sauce. I find it in Asian grocery stores, the brand is Lee Kum Kee.

Continue to cook for 2 minutes, stirring regularly.

Pour in the cooked rice and mix well to separate the grains.

Cut the peanuts into coarse pieces.

This is the fried onion. It can be found everywhere!

Pour in the peanuts, fried onion, and chopped green onions.

Add a little chopped cilantro and salt and pepper to taste.

Mix one last time, it’s ready !

Serve immediately.