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Thai Chicken Fried Rice

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Thai Chicken Fried Rice

The key to making perfect fried rice is using cold leftover rice.

There’s a really great Thai restaurant in Williamsburg, Brooklyn I used to go to all the time called Sea that has a great vibe and a DJ. I always ordered the fried rice because it’s just amazing! I was on a mission to make this myself, and after researching and experimenting, I managed to get very close. Thai fried rice gets it’s unique flavor from the fish sauce, soy sauce and chili peppers. The jasmine rice is a must! Although here I used chicken, I’ve also made this with shrimp, beef or pork. Enjoy!

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Thai Chicken Fried Rice

5 from 7 votes
7
Cals:320.8
Protein:20.2
Carbs:43.9
Fat:7
Thai fried rice gets it's unique flavor from the fish sauce, soy sauce and chili peppers. The jasmine rice is a must!
Course: Dinner
Cuisine: Chinese, Japanese
Thai fried rice gets it's unique flavor from the fish sauce, soy sauce and chili peppers. The jasmine rice is a must!
Total: 30 minutes
Yield: 4 servings
Serving Size: 1 /4th of recipe

Ingredients

  • 8 oz chicken breast, cut in 1/2 inch cubes
  • kosher salt and pepper
  • 4 tsp vegetable oil
  • 3 cups cooked brown jasmine rice
  • 1/2 large onion, chopped
  • 3 cloves garlic, minced
  • 2 scallions, chopped
  • 3 egg whites, beaten
  • 1 whole egg, beaten
  • 2 medium tomatoes, sliced into wedges
  • 2 to 3 Thai chili peppers, optional
  • 4 tsp soy sauce, or tamari for gluten free
  • 2 tsp fish sauce

Instructions

  • Heat a large nonstick wok over high heat.
  • Meanwhile, season chicken lightly with salt and pepper.
  • When the wok is very hot, add 2 tsp of the oil. When the oil is hot, add the chicken and cook on high until its browned all over and cooked through, about 3-4 minutes.
  • Remove chicken from wok and set aside, add the eggs, pinch of salt and cook a minute or two until done. Set aside.
  • Add the remaining oil to the wok and add the onion, scallions and garlic. Saute 1 minute, add the chili pepper if using, tomatoes and stir in all the rice.
  • Add the soy sauce and fish sauce stir to mix all the ingredients.
  • Keep stirring a few minutes, then add egg and chicken back to the wok.
  • Adjust soy sauce if needed and stir well another 30 seconds.

Last Step:

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Nutrition

Serving: 1 /4th of recipe, Calories: 320.8 kcal, Carbohydrates: 43.9 g, Protein: 20.2 g, Fat: 7 g, Fiber: 2.5 g

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