Thai fried rice with chicken and shrimp
4 servings
60 minutes
Thai-style fried rice with chicken and shrimp is a true embodiment of Thailand's flavors, where the tenderness of seafood harmonizes with the richness of chicken and the aroma of Eastern spices. This recipe originates from the street kitchens of Bangkok, where skilled chefs create masterpieces from simple ingredients. Golden rice infused with soy sauce is enriched with fresh vegetables, spicy ginger, and piquant spices, creating a rich and balanced taste. Each serving of this dish is an explosion of aromas, and the juicy shrimp and tender chicken make it truly exquisite. Perfect for a cozy home dinner or an impressive presentation at a party, this rice turns a meal into a genuine gastronomic adventure.
1
Rinse the rice well, then pour in the required amount of water. The main ratio is: for 200 g of rice — 300 g of water. Pour in boiling water, do not add salt or oil, just rice, water, and a pot. After boiling, tightly cover with a lid and cook on low heat for 13 minutes, then turn off and do not remove the lid for another 10 minutes.
- Short-grain (round) rice: 240 g
2
Cut the chicken into small pieces.
- Chicken breast fillet: 250 g
3
Clean the shrimp, leaving the last segment near the tail. Then cut each tail in half lengthwise, removing the black veins.
- Large tail-on prawns: 300 g
4
Chop all the vegetables. Onion - into thin half-rings, leek - into strips, pepper and celery - however you like. Carrot - into thin strips.
- White onion: 1 head
- Leek: 1 piece
- Bell pepper: 1 piece
- Celery stalk: 1 piece
- Carrot: 1 piece
5
Heat 15 g of butter in a pan. First, add the onion. After 1-2 minutes, when it turns slightly golden, add the carrot. Add another 15 g of butter to it.
- Butter: 65 g
- White onion: 1 head
- Carrot: 1 piece
- Butter: 65 g
6
In a minute, add pieces of chicken to the frying. It needs a little salt, then mix. Next, add celery to the chicken and mix again. Then - pepper, leek, garlic. Mix everything again. Add herbs. Add finely chopped ginger root.
- Chicken breast fillet: 250 g
- Celery stalk: 1 piece
- Bell pepper: 1 piece
- Leek: 1 piece
- Garlic: 2 cloves
- Fresh cilantro (coriander): 1 bunch
- Ginger: 100 g
7
Add the eggs. Quickly beat them into the chicken-vegetable mixture and start stirring quickly. The goal is to get small pieces of omelet scattered among the vegetables.
- Chicken egg: 2 pieces
8
When everything except shrimp and rice is fried, add red hot pepper and curry.
- Curry powder: 1 teaspoon
- Ground red pepper: 1 teaspoon
9
Add rice. In the pot, it is currently lying in a rather dense lump. Do not mash it, just take a fork or wooden stick and fluff it up. Pour it into the pan. Drizzle the rice with soy sauce and add the remaining butter.
- Short-grain (round) rice: 240 g
- Soy sauce: to taste
- Butter: 65 g
10
Before sending the shrimp to the pan, drizzle them with soy sauce. Mix with rice, trying to bury all the shrimp as deep as possible. After that, they need literally 30 seconds to turn pink — which means they are ready, and you can serve the rice on plates.
- Large tail-on prawns: 300 g
- Soy sauce: to taste
