Khao phat amerikan
Fried rice seasoned with ketchup rather than fish sauce, served with fried chicken and an egg.
Chicken, Egg. Not vegetarian — contains chicken, hot dog, whose meat the source does not name.
Ingredients
- 800 g cold cooked rice
- 5 tablespoons tomato ketchup
- 4 hot dogs, in diagonal slices
- 60 g raisins
- 1 onion, chopped
- 100 g peas
- 4 eggs
- 4 chicken drumsticks
- 2 tablespoons butter
- 3 tablespoons oil
- 0.5 teaspoon white pepper
- 1 teaspoon sugar
- oil, for frying the chicken
Method
- KETCHUP IS THE SEASONING, NOT FISH SAUCE, and that is the whole identity of this plate. The thai fried rice on this site is the plain one finished with lime and chilli fish sauce at the table; this is sweet, red, and deliberately nothing like it. Adding fish sauce 'to balance it' makes a confused version of the other dish.
- FRY THE KETCHUP BEFORE THE RICE GOES IN. Two minutes in the hot butter and oil until it darkens from red to brick and stops smelling sharp. Stirred in cold at the end it tastes of the bottle.
- Fry the chicken first and set it aside: season, then deep fry at 170C for 12 to 14 minutes until cooked through and deep gold. It sits on the plate, not in the rice.
- Cold day-old rice, grains separated.
- Butter and oil in a hot pan, onion 2 minutes, hot dogs 2 minutes until the cut faces brown.
- Ketchup in and fried as above. Sugar and white pepper with it.
- Rice in all at once, pressed flat, left 30 seconds, turned. 4 minutes, until every grain is evenly orange.
- Raisins and peas in for the last minute. The raisins are not a mistake -- they are part of why this is sweet.
- Fry the eggs separately in hot oil, edges lacy and yolk soft.
- Serve the rice mounded with the chicken beside it and the egg on top. It is a plate, not a bowl.
Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.
Filed under Thailand · All recipes