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 oredered 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!
Thai Chicken Fried Rice
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th • Old Points: 6 pts • Points+: 8 pts
Calories: 320.8 • Fat: 7.0 g • Carb: 43.9 g • Fiber: 2.5 g • Protein: 20.2 g
- 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
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 ? 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.