Thai Chicken Fried Rice

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Servings: 4
Prep Time: 15 MINS
Cook Time: 20 MINS

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RANGER® Free Range Thin Sliced Boneless Skinless Chicken Breasts

Step ONE

Heat a wok or large saute pan over high heat. Add approximately 1 tablespoon of oil. Once the oil is shimmering add the garlic and cook for 30 seconds. Add the chicken and fry for 1 minute or so, until the edges begin to change color

Step TWO

Add 2 cups of the rice to the pan and stir, allowing the rice to soak up the juices from the chicken, for 1 minute. Push all the rice to one side of the pan and add the scrambled egg, stirring until the egg is just set. Stir the egg into the rice and chicken.

Step THREE

Add the remaining 2 cups of rice, soy sauce and sugar. Stir until the sauce is combined with the rice.

Step FOUR

Add the onion and green onions and cook, stirring constantly, for 2 minutes, followed by the tomatoes. Cook for an additional 2 to 3 minutes, until the tomatoes are just warmed through. Remove from the heat.

Step FIVE

Create the fish sauce. In a small bowl combine the thai chilies, fish sauce and lime juice.

Step SIX

Plate the rice and garnish with Thai basil, cilantro and lime wedges. Serve the Chilies in Fish Sauce on the side.

1 lb.	RANGER® Free Range Thin Sliced Boneless Skinless Chicken Breasts
2 cloves	garlic, minced
4 cups	cold, cooked jasmine rice (preferably day old)
1 large	egg, scrambled
1 tbsp.	soy sauce, tamari or mushroom soy sauce
1/2 tsp.	sugar
1/2 small	yellow onion, thinly sliced
4	green onions, thinly sliced
1/3 cup	cherry tomatoes, halved
	Kosher salt, to taste
	Avocado or canola oil, as needed
	Thai basil, torn, for garnish (or mint and basil combined)
	Fresh cilantro, torn, for garnish
	Lime wedges (optional)
5	thai chilies, thinly sliced (or less)
4 tbsp.	fish sauce
1	lime, juiced