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Thai Chicken Fried Rice

Thai Chicken Fried Rice

Thai Chicken Fried Rice - just like the original. The perfect mid-week dinner idea the whole family will love!
Course Main
Cuisine Thai
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Recipe adapted from Recipe Tin Eats

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

  1. Heat the oil in a large wok over medium-high heat.
  2. Add the garlic and stir-fry for 20 seconds.
  3. Add the onion and stir-fry for 1 minute.
  4. Add the chicken and green onions and stir-fry for 1 minute or until the chicken just turns white.
  5. Push the chicken to the side and pour the beaten eggs into the middle. Scramble quickly (for about 30 seconds).
  6. Add the rice and the sauce ingredients. Stir-fry for 2 minutes to heat the rice and coat all the rice with the sauce.
  7. Serve immediately, garnished with fresh coriander, tomato, and cucumber slices.

Recipe Notes

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.