Wok or skillet
- 80 grams Chicken, sliced
- 1 cup Rice, cooked (and dry)
- 2 cloves Garlic, chopped
- 1/4 cup Carrots, diced
- 1/4 cup Onion, sliced
- 1/4 cup Tomato, diced
- 1/4 cup Chinese kale, sliced
- 1 Egg
- 1 stalk Spring (green) onion, thinly sliced
- 1 tbsp Oyster sauce
- 1 tsp Light soy sauce
- 1 tsp Sugar
- pinch White pepper powder
SIDE DIP (Pik Nam Pla):
- 2 cloves Garlic, sliced
- 2 Hot chilis, sliced thinly
- 1 tbsp Lime juice
- 1 tbsp Fish sauce
- 10 slices Cucumber
- 1 stalk Spring onion, shaped
- 1/2 Lime
- 1/2 Tomato to shape like a flower
- 1 Lettuce leaf
Prepare side dip in a small bowl and set aside.
Prepare seasoning sauce by combining oyster sauce, light soy sauce, sugar, and white pepper powder and set aside.
Prepare rose from tomato and set aside.
In wok, add 2 tbsp of cooking oil, add garlic, onion, carrots and briefly cook.
Add sliced chicken and cook until 80% done.
Move everything aside and add egg. Cook until 80% done and then combine with other ingredients in wok.
Add rice (dry) and seasoning sauce and cook briefly.
Add kale and tomato. Cook briefly and turn off heat.
Garnish plate with Side Dish items and Side Dip, add fried rice neatly.
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.
VIDEOS are prepared by Chef Dao, one of our instructors. Here is a link to her YouTube channel: