Coconut chicken meets up with Egg-Fried rice, a perfect combination and flavors of Thailand.

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Name: Egg-Fried Rice with Coconut Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: generous 1 cup jasmine rice; salt to taste; 1 red chile pepper , diced; 3 skinless, boneless chicken breasts , cut into cubes; 1 3/4 cups canned coconut milk; 1 3/4 oz block creamed coconut , chopped; 3 cilantro roots , chopped; thinly pared rind of 1 lemon; 1 fresh green chile , seeded and chopped; 3 fresh Thai basil leaves; 2 tbsp Soy sauce; 1 tbsp oil; 3 eggs , beaten; fresh chives , for garnish; fresh cilantro sprigs , for garnish

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INGREDIENTS

generous 1 cup jasmine rice
salt to taste
1 red chile pepper ; , diced
3 skinless, boneless chicken breasts ; , cut into cubes
1 3/4 cups canned coconut milk
1 3/4 oz block creamed coconut ; , chopped
3 cilantro roots ; , chopped
thinly pared rind of 1 lemon
1 fresh green chile ; , seeded and chopped
3 fresh Thai basil leaves
2 tbsp Soy sauce
1 tbsp oil
3 eggs ; , beaten
fresh chives ; , for garnish
fresh cilantro sprigs ; , for garnish

Servings

INSTRUCTIONS

1.Salt your water and cook the rice and diced red chile in boiling water for 12-15 minutes, drain well, then let cool and chill overnight.

2. Put the chicken into a pan and cover with the coconut milk. Add the creamed coconut, cilantro roots, lemon rind, and chile, and bring to a boil. Let simmer for 8-10 minutes, until the chicken is tender. Remove from the heat. Stir in the basil and soy sauce.

3. Meanwhile, heat the oil in a wok and stir-fry the rice for 2-3 minutes. Pour in the eggs and stir until they have cooked and mixed with the rice. Line 4 small ovenproof bowls or ramekins with plastic wrap and pack with the rice. Turn out carefully onto serving plate and remove the plastic wrap. Garnish with long chives and sprigs of cilantro. Serve with the chicken.

NOTES

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Egg-Fried Rice with Coconut Chicken

generous 1 cup jasmine rice
 salt to taste
1 red chile pepper , diced
3 skinless, boneless chicken breasts , cut into cubes
1 3/4 cups canned coconut milk
1 3/4 oz block creamed coconut , chopped
3 cilantro roots , chopped
 thinly pared rind of 1 lemon
1 fresh green chile , seeded and chopped
3 fresh Thai basil leaves
2 tbsp Soy sauce
1 tbsp oil
3 eggs , beaten
 fresh chives , for garnish
 fresh cilantro sprigs , for garnish

1.Salt your water and cook the rice and diced red chile in boiling water for 12-15 minutes, drain well, then let cool and chill overnight.

2.  Put the chicken into a pan and cover with the coconut milk.  Add the creamed coconut, cilantro roots, lemon rind, and chile, and bring to a boil.  Let simmer for 8-10 minutes, until the chicken is tender.  Remove from the heat.  Stir in the basil and soy sauce.

3.  Meanwhile, heat the oil in a wok and stir-fry the rice for 2-3 minutes.  Pour in the eggs and stir until they have cooked and mixed with the rice.  Line 4 small ovenproof bowls or ramekins with plastic wrap and pack with the rice.  Turn out carefully onto serving plate and remove the plastic wrap.  Garnish with long chives and sprigs of cilantro.  Serve with the chicken.

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Nutrition

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Serving Size: 1 Serving (533g)
Recipe Makes: 4 Servings

Calories: 583
Calories from Fat: 341 (58%)

Amt Per Serving		% DV

	Total Fat 37.9g	51 %
	Saturated Fat 21.7g	108 %
	Monounsaturated Fat 11.5g
	Polyunsanturated Fat 2.3g
Cholesterol 106.3mg		33 %
Sodium 1105.3mg		38 %
Potassium 1454mg		38 %
Total Carbohydrate 14.6g		4 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 12.5g
Protein 49.3g		70 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 583

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