Wednesday, February 8, 2012

Pattaya Fried Rice

Some dishes you don't really have to know the exact recipe because cooking dishes unlike baking isn't really an exact science.  So, after several sampling of Pattaya Fried Rice at Jusco 2 Food Court and Tesco Oakland's Food Court, we could sort of guessed the ingredients that go into the dish.  The several sampling happened because every time we go to these places to eat, my youngest kid would more often than not order this dish.  No matter how we try to dissuade her, she will still insist on having this dish.
One thing that characterizes this dish is that the fried rice is eventually wrapped in a thin omelet.  So, here's our version of the fried rice.

3 bowls cooked white rice
250g cubed chicken meat
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced cauliflower
10 birds eye chili, pounded
5 cloves garlic, pounded
2 shallots, chopped
1tbs oyster sauce
1tbs fish sauce
1tbs chili sauce
2tbs vegetable oil
salt and white pepper to taste
3 eggs, made into 3 think omelets
Juliene red chili and scallions to garnish

Heat the oil and saute the birds eye chili, garlic and shallots until aromatic.  Stir in the chicken meat, stir for one minute and then add the cauliflower, carrots and celery.  Pour in the three sauces, season with salt and white pepper and cook until the mixture dries slightly.  Stir in the rice and toss everything together until thoroughly mixed.  Divide the fried rice into three portions.   Put each of the portions onto an omelet and carefully fold and wrap the rice with it.  Garnish with the julienne red chili and scallions. The fried rice is ready to be served.

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