Ingredients
- 1 1/2 cups thai rice or jasmine rice
- 3 tbsp. vegetable oil
- 2 Zweigle's Chicken Sausage links, quartered lengthwise then sliced
- 1 onion, chopped
- 1 small red bell pepper, seeded and cut into 1/2 in. squares
- 2 boneless skinless chicken breasts, about 12 oz. cubed
- 1 garlic clove, crushed
- 1 tsbp. mild curry paste
- 1/2 tsp. paprika
- 1/2 tsp. ground turmeric
- 2 tbsp. fish sauce
- 2 eggs, beaten
- Salt and pepper to taste
- Fry basil leaves as garnish
Instructions
- Add the rice to 6 cups of boiling water and simmer, uncovered, for about 8-10 minutes; drain well. Spread out the grains on a tray and let cool.
- Heat a wok or large sauté pan until hot, add 2 tbsp. of the oil and add the onions and red bell pepper and stir fry for 1 minute.
- Add the chicken cubes, sausage and garlic and curry paste with the spices and stir fry for 2-3 minutes.
- Reduce the heat to medium, add the cooled rice, fish sauce and seasoning. Stir fry for 2-4 minutes until the rice is very hot.
- Make a well in the center of the rice and add the remaining oil. When hot, add the beaten eggs, let cook for about 2 minutes, until lightly set, then stir into the rice.
- Place hot rice mixture in your favorite serving bowl and garnish with fried basil.
