Skip the takeaway and make your own Thai Chicken Fried Rice. It’s fast, flavourful, and satisfying, with the perfect mix of tender chicken, cold rice, and a rich Thai sauce, all ready in 15 minutes.
I love Asian food and, above all, I love all kinds of rice-based dishes. This Thai Chicken Fried Rice is amazing and a complete meal on its own.
It’s a great way to use up leftover rice, though I often cook extra Jasmine rice the day before, simply so I can make this fried rice the next day. It’s that good.
A little note about the rice. Fried rice always turns out better when the rice has been kept in the fridge overnight. The grains dry slightly and stay separate, so the fried rice doesn’t become soggy when cooked.
If you are a vegetarian, you can use tofu instead of chicken, or if you prefer seafood, you can use prawns. The onions give this dish a gentle sweetness that sets it apart from other fried rice recipes I’ve tried before.
Why This Fried Rice Deserves a Place on Your Table
Key Ingredients for Thai Chicken Fried Rice
Jasmine Rice
A fragrant long-grain rice that’s slightly sticky yet firm when cooled, making it ideal for frying. Using rice that has been refrigerated overnight helps each grain stay separate while absorbing the sauce evenly.
Fish Sauce
Essential for real Thai flavour. It adds a deep saltiness that balances the sweetness of the onion and sugar.
Oyster Sauce
Adds mild sweetness and umami richness. Combined with fish sauce, it creates a glossy coating that clings to each grain of rice and softens the saltiness for a well-rounded taste.
Onion
Contributes a gentle sweetness and aroma as it softens and caramelises slightly in the wok. It brings the flavours together and gives the fried rice a mellow base that balances the savoury sauce.
Find the complete list with measurements in the recipe card below.
How to Make Thai Chicken Fried Rice
Step 1: Heat the oil in a large wok over medium-high heat.
Step 2: Add the garlic and stir-fry for 20 seconds.
Step 3: Add the onion and stir-fry for 1 minute.
Step 4: Add the chicken and green onions, and stir-fry for 1 minute or until the chicken turns white.
Step 5: Push the chicken to one side of the wok, then pour the beaten eggs into the centre. Scramble quickly for about 30 seconds.
Step 6: Add the rice and sauce ingredients. Stir-fry for 2 minutes to heat the rice and coat it evenly with the sauce.
Step 7: Serve immediately. Garnish with fresh coriander, tomato wedges, and cucumber slices.
Frequently Asked Questions
Freshly cooked rice contains too much moisture and tends to clump. Use rice that has been cooked and refrigerated overnight for the best texture.
Yes, replace the fish sauce with soy sauce. The flavour will be slightly different but still savoury and balanced.
Long-grain white rice works if Jasmine rice is unavailable, though it won’t have the same aroma. Avoid short-grain varieties as they are too soft for frying.
Keep the heat at medium-high and stir frequently to prevent the rice from sticking. Using a well-seasoned wok or a non-stick pan also helps maintain an even surface for frying.
Extra Help from the Kitchen
Dry the Rice Before Cooking – If your rice wasn’t refrigerated overnight, spread it on a tray for 15–20 minutes to air-dry before frying. This helps remove excess moisture and improves texture.
Prep Before Cooking – Have all ingredients chopped and ready to go. Fried rice cooks quickly, so there’s no time to pause once the wok is hot.
Add Sauce Gradually – Pour in the fish and oyster sauces a little at a time while tossing. This keeps the flavour even without over-seasoning.
Avoid Overcrowding the Wok – Too many ingredients at once trap steam and make the rice soggy. Cook in batches if needed for the best texture.
Variations and Twists
Vegetarian Fried Rice – Replace the chicken with tofu and use soy sauce instead of fish sauce. Add extra vegetables like carrots, peas, or broccoli for colour and texture.
Seafood Fried Rice – Use prawns or squid instead of chicken for a coastal version. Add them towards the end of cooking so they stay tender.
Spicy Thai Fried Rice – Stir in fresh red chilli or a spoon of chilli paste for gentle heat and a stronger Thai kick.
Pineapple Fried Rice – Add small pineapple cubes for a sweet-and-savoury contrast. It pairs especially well with prawns or ham.
Egg Fried Rice – Skip the meat and keep it simple with eggs, spring onions, and a touch of soy sauce for a quick, budget-friendly meal.
Storage and Shelf Life
Store any leftover Thai fried rice with chicken in an airtight container in the refrigerator for up to 3 days. Let it cool slightly before sealing to prevent moisture build-up inside the container.
When ready to eat, reheat in a hot wok or frying pan over medium heat, stirring often until piping hot. Avoid microwaving as it can make the rice rubbery and unevenly heated.
Explore More Asian Rice Favourites
Thai Chicken Fried Rice Recipe
Skip the takeaway and make your own Thai Chicken Fried Rice. It’s fast, flavourful, and satisfying, with the perfect mix of tender chicken, cold rice, and a rich Thai sauce, all ready in 15 minutes.
Ingredients
Rice
- 3 tbsp vegetable oil
- 3 garlic cloves – chopped
- ¾ onion – chopped
- 300 gms – 10 oz. chicken breast – thinly sliced
- 4 green onion stalks – cut into 4 cm – 1.5" pieces
- 3 eggs – lightly beaten
- 6 cups cooked Jasmine rice – cold (preferably refrigerated overnight)
Sauce
- 4 tbsp fish sauce
- 3 tbsp oyster sauce
- 2 tsp granulated sugar
To Serve
- Tomato wedges
- Cucumber slices
- Fresh coriander
Instructions
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Heat the oil in a large wok over medium-high heat.
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Add the garlic and stir-fry for 20 seconds.
-
Add the onion and stir-fry for 1 minute.
-
Add the chicken and green onions, and stir-fry for 1 minute or until the chicken turns white.
-
Push the chicken to one side of the wok, then pour the beaten eggs into the centre. Scramble quickly for about 30 seconds.
-
Add the rice and sauce ingredients. Stir-fry for 2 minutes to heat the rice and coat it evenly with the sauce.
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Serve immediately. Garnish with fresh coriander, tomato wedges, and cucumber slices.
Recipe Notes
- Cut the chicken against the grain for tender pieces. To do this, check the direction of the fibres and slice across them at a right angle.
- You can use long-grain or medium-grain rice instead of Jasmine rice. Rice that has been refrigerated overnight works best, as the grains are firmer and less sticky, making it ideal for stir-frying.
- Two cups of uncooked rice will yield about 6 cups of cooked rice. Follow the instructions on the packet for the correct cooking time and method.
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Great recipe! Seems pretty healthy compared to some of the other recipes I have seen out there. Thank you for the recipe!