Thai rice with chicken

We will start cooking by peeling the onion and finely chop it into half rings. Wash the lime leaves and cut into small strips. Wash, peel the bell pepper from the stem and seeds, divide it in half lengthwise and cut each half into thin strips. Cut the green string beans into pieces about 5 cm long. Cut the cilantro into several parts. Boiled chicken is divided into fibers.

Now break the eggs into a bowl, pour cold water and beat them, adding salt and pepper in the process. You need to beat them until smooth, it is convenient to do it with a whisk. You can also use a mixer.

Put the wok pan on medium heat, add half the oil and wait for the pan to warm up. In a circular motion, we distribute the oil over the bottom of the pan, pour out the beaten eggs and again make a circular motion with the pan (as when baking pancakes). This is necessary so that the egg is distributed along the bottom with as little layer as possible and the omelet turns out to be thin.

Cook the omelet for 2 minutes (go longer - until the eggs are ready), then transfer to a flat plate and let cool for 5 minutes. We roll the omelet into a tight roll and finely chop it. While we put the chopped omelet aside.

Add the remaining oil to the pan. When it heats up, put the leaves of kafir lime in it and fry, stirring for 30 seconds. We put the fried leaves on a plate covered with a paper towel so that excess oil is absorbed.

Put the chopped onion in the same pan and fry, stirring, for 3 minutes. It should turn golden. Add the bell pepper and green string beans, fry for two minutes, then put the curry paste, mix. Cook everything together for a minute, then pour lime juice, fish and soy sauces. Mix everything again.

Put the rice and chicken in the pan, stir and cook all together for 3 minutes. Add the cilantro and egg, mix, then lay out the finished dish on serving plates. Sprinkle the fried leaves of kafir lime on top.

Bon appetit!