Spicy Fried Rice With Chicken, Bean Sprouts And Peanuts - cooking recipe

Ingredients

3 tablespoons vegetable oil, divided
1/2 cup sliced scallion
1 carrot, chopped
3 cups bean sprouts
8 ounces boneless skinless chicken breasts or 8 ounces boneless skinless chicken thighs, cut into pieces of the same size
1 tablespoon minced garlic (about 6 medium cloves)
2 cups cooked long-grain brown rice, preferably chilled
1 egg
1/2 cup coconut milk
2 tablespoons nam pla (fish sauce)
salt
fresh ground black pepper
1/4 cup chopped peanuts
1/2 cup chopped fresh Thai basil or 1/2 cup regular basil
1 small green Thai chiles or 1 small bird's eye chile, seeded and sliced
lime wedge

Preparation

Put 1 tablespoon oil in a large skillet over high heat. When it shimmers and emits wisps of smoke, add the scallions, carrot, and bean sprouts. Saute, stirring occasionally, until the vegetables soften and begin to brown, 3 to 5 minutes. Lower the heat if it looks like it might burn. Transfer the vegetables to a bowl with a slotted spoon.
Add 1 tablespoon of oil to the pan, followed by the chicken pieces; cook, stirring occasionally, over high heat until the chicken is no longer pink, 3 to 5 minutes. Using a slotted spoon, add chicken to the bowl with the vegetables, leaving as much oil in the pan as possible.
Put the last tablespoon of oil in the skillet, followed by the garlic. When fragrant, about 15 seconds, add the rice a bit at a time, breaking up any clumps with your fingers and stirring it into the oil. When all the rice is added, make a well in the center and break the egg into it; scramble it a bit, then stir it thoroughly into the rice.
Return the chicken and vegetables to the pan and stir to combine well. Add the coconut milk and cook, stirring, until most of the liquid has boiled off, just a minute or so. Add the fish sauce, then taste and season with salt and pepper. Turn off the heat and stir in the peanuts, basil, and chiles. Serve with the lime wedges.