Sawaddee ka! welcome to hot thai kitchen so if you love chilies this recipe is for you i am making a
fried rice using not one not two but three types of chili so it is a triple chili fried rice
and you're gonna see how the different types of chilies come together to create a beautiful
symphony of flavors i also got lots of tricks for the perfect fried rice coming as well
let's get started perfect fried rice trick number one always marinate your protein there is nothing
worse than a delicious plate of fried rice interrupted by bland dry boneless skinless
chicken breasts we've all been there right so i'm using boneless skinless chicken breast today just
to demonstrate to you that this can be delicious and i'm gonna marinate very simply with soy sauce
and also a little bit of sugar will help flavor and it'll also help
browning a little bit of water and this water is going to get absorbed into the chicken along
with the seasoning almost like a brine and that's going to help prevent it from drying out and keep
the chicken juicy and tender trust me this makes all the difference so you want to do this first
before you do anything and it just needs about 15 minutes perfect fried rice trick
number two a lot of people will tell you that you need to use day-old cold rice for
the perfect fried rice you don't need to do that i've never worked in a single restaurant
that has cold rice in the fridge for your fried rice but if you're using rice straight from the
rice cooker what you can do is just spread it out onto a plate and really allow the excess steam to
escape let the rice cool down and then when you go to cook it the grains will come apart more easily
if you're cooking rice specifically for fried rice i also recommend adding a little less water
than you normally would okay so that's rice and of course for thai food you always want to
use jasmine rice now the sauce introducing chili number one the most important chili of this recipe
thai chili paste now this recipe the thai name is kao pad nam prik pao, and nam prik pao is
this guy it's a sweet rich umami paste it's a really unique flavor no good substitute
other than to make it yourself which i have a recipe for i'll link to it below but to nip that
question in the butt no you can't substitute it with anything and all you need from this recipe
is just about a tablespoon and a little there's quite a bit of oil on top i'm going to just add
some of that just for extra flavor and color you don't absolutely need to now that sauce is very
thick so i'm gonna pre-mix it with our fish sauce because if you just throw a tablespoon
of chili paste and you'll have a heck of a time trying to get it mixed into the rice okay so
that is what you're looking for and believe it or not that is all there is to the sauce
the chili paste is doing most of the heavy lifting here which is why you really can't go without it
all right time to cook before we move on we need to talk about something very important and that
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betterhelp.com/pailin's kitchen alright wok on in goes some oil and now
the chicken which as you can see most of the water has already gone inside the chicken so you don't
see much pooling anymore you spread the chicken out best you can and then you don't disturb it for
a solid you know 30 seconds to a minute just to get that browning on the chicken because browning
is flavor that's why boiled chicken doesn't taste as good as grilled chicken see that that is what
we're going for so oh no the other pieces need a bit of time there we go you want pieces like that
and then you can just give it a toss and now you're just wanting to get them cooked
okay that's pretty much done i'm gonna turn it off and remove the chicken
i mean this chicken alone is already tasty and you can put this chicken in any kind
of stir-fries fried rice fried noodles so all my all-purpose chicken marinade
next i'm going to scramble the eggs in the same wok my eggs are gonna go in
and i'm just gonna scramble them until they are completely done
scraping out any stuffed chicken bits because that's good flavor
and then as soon as it's done i'm taking it also out of the pan now i can go in with the chicken
i don't always do this meaning i don't always scramble the eggs and take it out but for this
particular recipe if you put the sauce on the eggs the eggs kind of turn the same color as
the rice and then it's not as pretty and so this way the eggs also remain nice and tender i'm gonna
take a little break here to scrape off all the stuck bit and remind myself to re-season my wok
all right my wok is mostly clean medium heat and just a little bit of oil this time because
we already had oil in the chicken and the eggs i just need enough to saute my garlic and also
our chili number two dried roasted chili flakes so you can just use chili flakes from the store but i
roasted dried chilies to get it nice and smoky and then ground it in a coffee grinder and the reason
i add this is for heat because our thai chili paste is very mild like it's not spicy at all
so this is where the heat is coming from and also a little bit of smokiness is gonna come from the
chili flakes we're gonna just keep sauteing it until i can smell that smokiness in the air so
roast the chili is a little bit further maybe just a touch more that is smelling good can't
tell the garlic is golden because it's red now but you can kind of smell it so in goes the rice
get this rice a quick toss and pour the sauce directly on the rice
and it will help the rice split apart onions for a little bit of crunch
and then at this point i'm just working on making sure all the rice clumps are taken care of
press them down with a spatula tricks for perfect fried rice number three let it toast
listen to the sound of toasting rice get that brown flavor but don't burn it
so you know don't go overboard with this rice it's a little harder to tell because it's red
but that's toasting rice just want to give you that extra flavor okay
now the chicken and the egg goes in i do have a lot of chicken juice cooling here i'm gonna add it
all in because i know that my rice is dry enough that it can handle that extra chicken juice if
your rice for whatever reason is already looking like it's too wet you may want to not add it which
is a shame because that's really good flavor now our final chili the third chilies i'm going to add
is fresh chilies i've got fresnos and serranos but at this point you can do any kind of fresh chilies
that you're okay with the heat level and the reason fresh chilies are added is because they are
really different from the dried chilies with a you which is what's used in the chili paste
it adds a note of juiciness grassiness fruitiness freshness in general that's it
i'm going to turn this off and our final thing is thai basil but you know what if you can't find it
triple chilies all right if you can't find it this fried rice is delicious even without the basil
so don't stress over it if you feel like the third chilies are too much you can even just
do bell pepper it'll still give you that pop-up fruitiness without any extra heat and that's it
so good so delicious let's try it so right about now was when the front camera crapped out so
you're gonna have to stare at this beautiful plate while i tell you about the final touches
first a wedge of lime this is not a garnish the acidity of the lime is going to cut through the
richness and make all the difference some cucumber slices is a standard fried rice accompaniment in
thailand it'll add some crunchy freshness and it cleanses your palate as you go and that's
my triple chili fried rice seriously try it you will not be disappointed it's loaded with flavor
it's slightly sweet and just the right level of spicy and you can make this as spicy as you want
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