A quick Bangkok street-food dinner, this dish is made by stir-frying rice cooked 1 day earlier and chilled in the refrigerator in a wok over high heat. Fresh chili and basil give it a Thai flavor. Freshly cooked hot rice can turn mushy, so leftover rice works well here.
Break up cold rice cooked 1 day earlier and refrigerated with a fork. Cold, separate grains fry without sticking.
Heat a little oil in a wok and sauté the garlic cloves. Add the diced chicken breast and cook for 5 minutes, until the color changes.
Add the rice, soy sauce, and fish sauce. Stir-fry over high heat for 5 minutes.
Push the mixture to one side of the wok and crack the egg into the open space. Scramble it, then mix it with the rice. Add the chopped chili and basil and remove from the heat. Serve with lemon.
Break up the rice with a fork before adding it; clumped rice will not fry evenly. Contains egg, soy, and fish (fish sauce). Check the soy sauce label for gluten; ingredients vary by product.
Elimde iki günlük soğuk pirinç vardı, tam da bu tarif için idealmiş; taze pişmiş pirinçle denediğimde çorbamsı bir kıvam almıştı ama soğuk pirinçle tane tane çıktı. Acı biberi azalttım çünkü çocuğum da yiyecekti.
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