Friday, April 12, 2013

No Thai Fried Rice

If you live in Ann Arbor or East Lansing, you've probably been to No Thai at least once under one of these scenarios.
Scenario 1: It's late. You're a little tipsy. You spent all day at the football game guzzling beer and munching on hot dogs, but after the walk home and the down time afterwards, you're hungry again. You walk past a No Thai and the smell just calls your name, so you immediately run to the door and order yourself an enormous plate of Pad Thai.
Scenario 2: You woke up at 7:30 am for your 8:30 am class. You had meetings on and off throughout the day in between your classes, and you barely had enough time to sit down let alone grab a cup of coffee. Your group project meeting just finished, and your stomach has been growling at you since 7 pm. You check your watch, see that it's 9 pm, and run down to No Thai to get your chicken fried rice fix. The only thing scarier than how badly you wanted it is how quickly you finished it.
Sound familiar?
I myself have fallen prey to the No Thai cravings, and my vice is ALWAYS the gloriously greasy chicken fried rice. While it may be literally swimming in oil and possibly over 3000 calories, every now and then my taste buds are on a mission and can't be stopped. And after I eat the whole thing, I lay down and literally wonder if that's the day that my heart is going to stop while it processes all that sodium and oil.
I usually squelch my cravings by rationalizing that I can make something better and cheaper myself. But No Thai fried rice is something I haven't been able to conquer.
Until today.

I'll admit, it's not EXACTLY like No Thai's rice. It has a lighter, fresher flavor, less oily and salty, but is still completely delicious. And it's a helluva lot healthier for you, so you don't have to feel bad about eating a huge bowl of it.

To make 4 servings of this dish, grab the following ingredients:

Stir fry sauce:
3 Tbsp soy sauce
1 Tbsp fish sauce
3 Tbsp teriyaki sauce
1 Tbsp lime juice
1/4 teaspoon sugar
pinch white pepper

4 cups cooked rice
sesame oil
1 raw chicken breast
1 Tbsp soy sauce
1 Tbsp teriyaki sauce
1 small white onion, sliced 
3 green onions, sliced, white parts separated
3 cloves garlic, minced
5 shitake mushrooms, chopped
2 eggs
1 cup frozen peas & carrots

Start by mixing together your stir-fry sauce ingredients in a bowl. Set aside.

Next, chop up your chicken and toss it with 1 Tbsp soy sauce and 1 Tbsp teriyaki sauce. Let it marinade while you chop up your veggies.

Heat the sesame oil in a large pan on medium heat and add your onions, garlic, and the white part of your green onions.

Next, add your chopped chicken and cook until browned. Toss your mushrooms in and stir-fry for 1-2 minutes.

Next, add your rice. Fold gently into the oil, being careful not to toss it out of the pan.

Gently add your stir-fry sauce in 1-2 Tbsp increments. Fold the rice after each addition.

Clear a small space in the rice so that you can see the bottom of the pan. Scramble your two eggs and toss them into the pan. Cook and chop your eggs, incorporating them through the rice. Lastly, add your peas and carrots and cook for 1-2 minutes.

Top with the green part of your chopped green onions and relish in the delicious smells coming from your kitchen.

Scoop into a bowl and eat as much as you can. Then relax knowing you're not going to get a stomach ache later.

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