Last Wednesday I had a great dining experience at Sostanza Trattoria in Madison Park. What does Italian food has to do with Thai? Well, for me all foods are related somehow. When it comes to the way I cook, yes it does. I love risotto and chicken liver, and I was in luck. A special menu featured that night had a few choices but the risotto with White chicken liver appealed to me the most. It had an amazing flavor which was enhanced by a generous helping of chicken liver. I don’t have any photos to share, unfortunately.
Pranee's Chicken Live Fried Rice
At home I enjoy cooking fried rice, rice pilaf and risotto for my family. I love borrowing ingredient themes and cooking with any method that is suitable for the situation (including menus of all kinds, what ingredients are available, etc). When I have time in the kitchen, I cook risotto. And when I have a lot of left-over rice, I prefer to make fried rice.
This recipe for fried rice serves as main dish with fresh sliced cucumber and lime wedge as accompaniment.
Kao Phad Tub Gai
Chicken Liver fried rice with garlic, ginger and red onion
Serves: 2
2 tablespoons canola oil 3 cloves garlic, minced ¼ cup finely shredded ginger ½ cup finely sliced red onion 6 ounce organic chicken liver cut each in half 1 tablespoons soy sauce 1½ cup cooked rice, room temperature 2 pinches salt 2 green onions, trimmed and choppedHeat a wok on high heat, place hand 6 inches above the wok when hot adds canola oil. Add garlic and ginger, stir constantly to fry evenly until golden-yellow, about 30 seconds. Then stir in onion and cook until onion is translucent. Stir in chicken liver and ½ tablespoon soy sauce. When the liver is nice and brown on the outside, add water to cover, about 3 tablespoons water. Cover with lid and let it cook for 5 minutes or more until the liver is cooked. Stir in rice and the rest of soy sauce and salt. Stir until well mix and rice is heat up. Stir in green onion and mix well. Serve right away.
© 2010 Pranee Khruasanit Halvorsen I Love Thai cooking Pranee teachs Thai Cooking class in Seattle areas, her website is: I Love Thai cooking.com
Pranee's Thai Kitchen 
Great Recipe; just tried it today,surprisingly my 7 years old likes it as well. I didn’t use much ginger as recommended, thought it will be too strong and I added button mushrooms. It was delicious , but I think I’ll go with the 1/4 cup ginger next time. This Recipe is a keeper. Thanks
I agree that I use way too much ginger, my village rustic style. All you plan of adjusting sounds really good. Thank you for your feedback. It is appreciated.
My wife and I are true fans of chicken livers, and this sounds fantastic. Although I haven’t tried this recie yet, I will soon. Thank you in advance.
This is the only way my family like it with ginger and soy sauce. So my fried rice recipe reflect this combination. Instead of served on top of the rice, why not stir all up together. Thank you.
I just made this, and it’s delicious! Thank you for posting this recipe! Even with cooked lentils swapped in for the rice, this was amazing!
Thank you for your comment. This dish is perfect for the weather in Seattle right now as well.