Khao pad khai horopha

Ingredients

1 lb of long grain rice (cooked)

11 oz of chopped chicken

125 ml of corn oil

1 cup of washed and strained basil leaves

3 sliced shallots

2 garlic cloves sliced thin

1 minced red chili peppers (seedless)

1 tbsp of onion

2 tbsp of Thai fish sauce

Salt to taste

Preparation


Place the oil in a wok over medium flame, then add the basil leaves ad fry them for 1 - 2 minutes. Remove them with the skimmer, do not turn off the burner and place them on paper towels.


Place the shallot in the wok and move the container from the handle for 3 minutes. Remove the shallot leaving the container on the burner and place the vegetable on paper towels with the skimmer.


Then, leave 2 tbsp of oil in the wok and saut?, always moving the container, the garlic and chili for 1 min. Then add the chicken and saut? it over strong flame for 5 min or until it is cooked.


Add the rice and onion and saut? always moving the container for another 5 min. Then add the sauce and salt if necessary.


Then add half of the basil. Mix with a spoon and place the preparation in the dish. Sprinkle the rest of the basil and deep-fried shallot.