Print
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.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
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
-
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 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.
-
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.