Fusion Khao Phat Kai with Lemongrass and Saffron

Takes 60 minutes | Serves 4 |

This recipe offers a refined and innovative take on Khao Phat Kai, a classic Thai street food dish. Inspired by global cuisines, it incorporates unique twists and modern techniques to elevate a traditional favorite into a gourmet delight. Khao Phat Kai, or Thai Fried Rice with Chicken, embodies the vibrant and aromatic characteristics of Thai street food. By adding lemongrass and saffron, the dish pays homage to Thai culinary traditions while introducing elements from other cultures, such as the use of saffron, a spice treasured in Mediterranean and Middle Eastern cuisines. This refined version provides an exceptional dining experience that celebrates the essence of Thai street food while taking diners on a global culinary journey.

Ingredients

8 oz boneless, skinless chicken breasts

4 oz Chinese broccoli

2 tbsp vegetable oil

2 pieces large garlic cloves

1 piece yellow onion

1 piece Roma tomato

3 cups cold cooked jasmine rice

1 tbsp lemongrass paste

1 pinch saffron threads

2 tbsp dark sweet soy sauce

2 tbsp thin soy sauce

1 tbsp fish sauce

2 pieces eggs

1 pinch Ground white pepper

2 pieces limes

1 piece English cucumber

1 tbsp toasted sesame seeds

1 handful fresh cilantro leaves

2 cups fish sauce (for Chile Fish Sauce)

15 pieces fresh bird’s eye chiles

5 pieces garlic cloves (for Chile Fish Sauce)

Steps

Make the Chile Fish Sauce

Combine fish sauce, chiles, and garlic in a bowl. Allow flavors to meld for 2-3 hours for optimal taste. Store in a glass jar in the refrigerator for up to a month.

Prepare the Fusion Khao Phat Kai

Heat oil in a wok over high heat. Add garlic and stir-fry for 30 seconds until fragrant.
Add onion wedges and cook until browned on both sides, about 1-2 minutes per side.
Stir in chicken slices, lemongrass paste, tomatoes, and Chinese broccoli stalks. Stir-fry for 3-4 minutes until chicken is cooked through.
Add rice, saffron with soaking water, sweet soy sauce, thin soy sauce, and fish sauce. Stir-fry to evenly coat rice and heat through.
Create a well in the center of the mixture and crack eggs into it. Lightly scramble and let cook undisturbed for 1 minute until they brown slightly.
Add Chinese broccoli leaves and stir-fry briefly until wilted.
Remove from heat and transfer to a serving platter. Dust with white pepper and garnish with sesame seeds and cilantro.

Plating and Presentation

Serve the dish with lime wedges and cucumber slices on the side. Present the chile fish sauce in a small dipping bowl, allowing diners to adjust the heat to their preference.

Nutritional Information

0 calories per serving