Thai Fried Rice
This is for a large quantity and is the recipe I used while working in a Thai Restaurant as the chef.
300 g sliced Chicken Breast (or minced chicken – can be more then 300g)
13 Tablespoons of Sugar
4 Tablespoons of Chicken Powder
4 Tablespoons of Oyster Sauce
1 teaspoon of Salt
3 Tablespoons of White Soya Sauce
1 Tablespoon of Maggi Seasoning Sauce
6-7 Large Round Takeaway Containers of Cooked Jasmine Rice
Cook chicken in oil. Add eggs and cook well, like an omelette. Add all condiments except rice. Heat.
When happy with the flavour, turn heat off an add rice, ensuring that it is coated with the sauce.