Khao Phad Bai Krapaw Kai - Thai Rice Dish

• 6 cups (1425 ml) steamed rice (khao suay)
• 2 cups (475 ml) shredded and blanched chicken (kai)
• 2 tbsp (30 ml) mushrooms (hed) sliced
• 2 tsp (10 ml) chopped ginger (khing)
• 2 tsp (10 ml) chopped garlic (kratiem)
• 4 green chilies (pri khi nu khiao) chopped
• 4 fresh red chilies (prik khi nu daeng) chopped
• 2 tsp (10 ml) soy sauce
• 10 fresh basil leaves (kraprao)
• 2 kaffir lime leaves (bai ma krut)
• 4 tbsp (60 ml) oil
• 2 spring onions chopped
• salt and pepper to taste

1. Heat the oil in a wok and briefly saute the chopped ginger, garlic and chilies.
2. Add the shredded and blanched chicken.
3. Saute on medium for about 3 minutes.
4. Mix in the remaining ingredients and toss them well on high heat for about 3 minutes.
5. Serve hot garnished with chopped spring onions.

rice, chicken, mushrooms, ginger, garlic, green chilies, red chilies, soy sauce, basil, lime, oil, onions, salt

Taken from online-cookbook.com/goto/cook/rpage/001807 (may not work)