I love Asian food and, above all, I love all kinds of rice-based dishes. This Thai Chicken Fried Rice is amazing and is a complete meal. It is a great way to use up left-over rice, even though I must admit that I often make the rice a day before, just to make this fried rice the next day! It is that good.
A little note on the rice. When you make fried rice, it always better to use rice that has been kept in the fridge overnight, so the grains dry up a little and the fried rice doesn’t get soggy when you cook it.
If you are vegetarian, you could use tofu instead of chicken, or if you like seafood, you could use shrimp too. The onions give this dish a delicious sweet taste that sets it apart from other fried rice recipes I have tried before.
Serve it with wedges of tomato and slices of cucumber for a truly authentic experience. Then close your eyes and imagine you are relaxing on a sunny beach in Thailand! Scroll down for the video recipe and enjoy!
If you like Asian rice-based dishes like me, check these out:
Thai Chicken Fried 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)
- 4 tbsp fish sauce
- 3 tbsp oyster sauce
- 2 tsp granulated sugar
- Tomato wedges
- Cucumber slices
- Fresh coriander
Heat the oil in a large wok over medium-high heat.
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 just turns white.
Push the chicken to the side and pour the beaten eggs into the middle. Scramble quickly (for about 30 seconds).
Add the rice and the sauce ingredients. Stir-fry for 2 minutes to heat the rice and coat all the rice with the sauce.
Serve immediately, garnished with fresh coriander, tomato, and cucumber slices.
Make sure you cut the chicken against the grain. To do this, look at the chicken and you will notice that the fibres mostly go in one direction. Cut through the fibres (90 degrees to the direction of the fibres). This yields the most tender pieces of chicken.
You can substitute Jasmine rice with long grain or medium grain rice. It's best to use rice refrigerated overnight because the grains dry out, making them ideal for stir-frying.
2 cups of uncooked rice will make 6 cups of cooked rice. Follow the directions on your rice packet for cooking time and method.