Thai Chicken & Kale Fried Rice
ID: 85a0848b...
A delicious, rustic street-style Thai fried rice that incorporates trendy lacinato kale instead of traditional Chinese broccoli. Featuring savory chicken, scrambled eggs, and a perfectly balanced salty-sweet sauce, this quick meal is elevated by a fresh squeeze of lime and cilantro.
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🍳 Cooking Flow
Marinate the sliced chicken and prepare the kale, onion, garlic, and dried chilis. → Cook the marinated chicken in a hot wok until seared, then remove and set aside. → Sauté onion, garlic, chili, and kale stems in the wok, scramble the eggs, and then add the rice and sauce. → Season with sugar and black soy sauce, then toss in the kale leaves and cooked chicken until everything is well combined. → Garnish with cilantro and serve with a fresh lime wedge.
Cooking Steps
Brief Cooking Order
Marinate the sliced chicken and prepare the kale, onion, garlic, and dried chilis. → Cook the marinated chicken in a hot wok until seared, then remove and set aside. → Sauté onion, garlic, chili, and kale stems in the wok, scramble the eggs, and then add the rice and sauce. → Season with sugar and black soy sauce, then toss in the kale leaves and cooked chicken until everything is well combined. → Garnish with cilantro and serve with a fresh lime wedge.
Introduction
A delicious, rustic street-style Thai fried rice that incorporates trendy lacinato kale instead of traditional Chinese broccoli. Featuring savory chicken, scrambled eggs, and a perfectly balanced salty-sweet sauce, this quick meal is elevated by a fresh squeeze of lime and cilantro.
Step 1
In a bowl, marinate the sliced chicken breast with 1 tsp Golden Mountain sauce (or soy sauce) and 1/2 tsp sugar. Mix well and set aside.
Step 2
Strip the kale leaves off the stems. Thinly slice the stems and chop the leaves into bite-sized pieces, keeping them separated.
Step 3
DeseedTest two dried chilis and chop them finely to make reduced-heat chili flakes.
Step 4
Mix 2 tsp of soy sauce and 2 tsp of fish sauce in a small bowl for the main seasoning sauce. Keep the black soy sauce separate.
Step 5
Heat a wok over medium-high heat, add a little oil, and sear the marinated chicken until browned and fully cooked. Remove the chicken from the wok and set aside, leaving the caramelized bits behind.
Ingredients List
Important Notes
Use day-old or cooled rice cooked with a 1:1 water-to-rice ratio so the grains separate easily and do not become mushy.
Keep the kale stems and leaves separate because the stems require a longer cooking time to soften.
Cook the chicken separately first to control its doneness and leave delicious caramelized juices in the wok to flavor the rice.
Do not skip the lime wedge; squeezing fresh lime juice over the finished fried rice adds a bright, essential citrus lift.
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