Green Curry Fried Rice with Crispy Fried Egg

Method

1. Break up the cold rice with wet hands. Slice the chicken into thin strips 1 cm wide and cut the green beans into 2 cm lengths. Remove the vein from the lime leaves, roll them up and slice into hair-thin threads. Slice the cucumber on the diagonal and cut the lime into wedges.

   Add in this stepCold cooked jasmine rice 400 gBoneless chicken thighs 160 gGreen beans 80 gMakrut lime leaves 3Cucumber ½Lime ½

2. Heat the egg oil in a small 16 cm pan over medium-high heat, then crack in the eggs one at a time. Fry each egg for 1 min 30 sec, spooning the hot oil over the white, until the edges are brown, lacy and crisp but the yolk is still runny. Lift onto paper towels. The oil spits a lot, so crack the eggs in without any water on them.

   Add in this stepCooking oil (for the eggs) 2 tbspEggs 2

   medium-high heat

3. Heat the oil for the rice in a 28 cm wok, add the curry paste and fry over medium heat for 30 seconds, then add the coconut milk and keep frying, 2 min in total, until it thickens and the oil seeps out.

   Add in this stepCooking oil (for the rice) 1½ tbspGreen curry paste 1½ tbspCoconut milk 70 ml

   medium heat

4. Turn up to medium-high heat, add the chicken and stir-fry for 3 min until cooked through, then add the green beans and fry 1 min 30 sec more until bright green.

   medium-high heat

5. Add the rice and stir-fry over high heat for 4 min, pressing and turning it with the spatula. When every grain is evenly coated pale green and you hear it crackling on the bottom of the wok, pour the fish sauce and palm sugar around the edge of the wok, add the lime leaves, basil and chili, and toss until the basil wilts.

   Add in this stepFish sauce 1½ tspPalm sugar (or sugar) 1 tspThai basil 12 gFresh red chili 1

   high heat

6. Pack the rice into a bowl and turn it out onto a plate as a dome. Top with the fried egg and add the cucumber and lime. Squeeze the lime and break the yolk into the rice as you eat.