Siam Fried Rice Recipe

Inspired by Thon Khao

Time30m

Serves4

Fried rice with shrimp and chicken, snow peas, eggs, green peas, carrots, baby corn, onions and scallions. Available vegetarian.

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Ingredients

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Main Ingredients

7.05 oz (200 g) Shrimp, peeled and deveined

5.29 oz (150 g) Chicken breast, diced

3 1/2 oz (100 g) Snow peas, trimmed

2 pieces Eggs

3 1/2 oz (100 g) Green peas, frozen

3 1/2 oz (100 g) Carrots, diced

3 1/2 oz (100 g) Baby corn, sliced

1 pieces Onion, chopped

2 pieces Scallions, chopped

4 cups Cooked rice

3 tbs Aged soy sauce

3 tbs Tuscany sunflower oil

1 tsp Celtic sea salt

to taste white, green, and black pepper

Method

Cooking Instructions

Prepare the Ingredients

Gather all the ingredients and chop the vegetables and proteins as specified.

Cook the Eggs

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Scramble the eggs until fully cooked, then remove and set aside.

Stir-fry the Proteins

In the same skillet, add another tablespoon of vegetable oil. Add the diced chicken and cook until no longer pink. Then add the shrimp and cook until they turn pink. Remove from the skillet and set aside.

Sauté the Vegetables

Add the remaining tablespoon of oil to the skillet. Sauté the onions, carrots, and baby corn until they start to soften. Then add the snow peas and green peas, cooking for another 2 minutes.

Combine Ingredients

Add the cooked rice to the skillet with the vegetables. Stir well to combine, then add the cooked eggs and proteins back in.

Season the Rice

Pour the soy sauce over the rice mixture and season with salt and pepper. Stir everything together and cook for an additional 3-5 minutes until heated through.

Garnish and Serve

Remove from heat, garnish with chopped scallions, and serve hot.