Recipe of the Week
Thai fried rice
Courtesy of
John Silveira

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6-8 oz. thinly sliced chicken (shrimp can be used *)
2-1/2 oz. cooking oil
1 egg
4 cups cooked rice
2-4 oz. chicken stock
2 Tbsp. fish sauce
1 Tbsp. seasoning sauce
1-1/2 tsp. sugar
4 oz. sliced onions
3 oz. peas and carrots
1 whole sliced tomato
4 oz. pineapple chunks
2 cloves crushed garlic


Heat oil in a frying pan over medium heat until hot. (Use medium heat so you don’t dry out the rice.) Add chicken* and cook until almost done. Move chicken to the side of the wok and add a little oil and break an egg into the pan, add rice, and mix. Add a little bit of chicken stock, fish sauce, seasoning sauce, and sugar. (Add the liquids around the side of the wok.) Cook for a minute then add the vegetables and pineapple. Cook a few more minutes until the vegetables are done, then add some crushed garlic and remove from heat.

*If shrimp has been used, don’t add it until just before the vegetables are added.

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