Thai Chicken Fried Rice

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

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!

Thai fried rice gets it's unique flavor from the fish sauce, soy sauce and chili peppers. The jasmine rice is a must!
Print WW Personal Points
5 from 6 votes
Did you make this recipe?

Thai Chicken Fried Rice

320.8 Cals 20.2 Protein 43.9 Carbs 7 Fats
Total Time: 30 mins
Yield: 4 servings
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!


  • 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 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.


Serving: 1/4th of recipe, Calories: 320.8kcal, Carbohydrates: 43.9g, Protein: 20.2g, Fat: 7g, Fiber: 2.5g
WW Points Plus: 8
Keywords: dairy free, Gluten Free, Under 30 Minutes



Leave a Reply

Your email address will not be published.

Rate this Recipe:


  1. This is good. I didn’t have peppers but it needed extra soy sauce for my taste. I served with gochuchang sauce. (I have no idea how to spell that) to kick it up instead. Pretty good! Great use of leftover rice. 

  2. This was DELICIOUS! My husband and I loved it. We like a lot of spice so added more Thai peppers, but it was perfect. And satisfied our craving for fried rice from our favorite hibachi restaurant — but so much healthier. Thank you Gina!! As always! 

  3. This was delicious. I omitted the chicken and used a marinated tofu to make it vegetarian. Hubby and I loved it! 

  4. Does the calorie count stay the same if you eat the entire recipe to yourself? HAHAHA kidding! Gina, delicious as all of your recipes are!! Thank you!!

  5. Thank you, Gina for another great recipe. I’ve put on some weight over quarantine, and your site never disappoints. I doubled the recipe, added a few more veggies (zucchini, carrots, and cilantro), but used less oil, and my Thai fried rice loving family all gave it the thumbs up. I actually used your leftover chipotle cilantro lime rice along with regular leftover jasmine rice, and I am thrilled. This will be on repeat. 

  6. At the risk of sounding stupid–where am I getting fish sauce???

  7. OMG! This is fantastic! The flavor is incredible and the portion size is huge. I did sub out the chicken for shrimp tonight. I know whats for lunch tomorrow!

  8. How on earth do I save the recipe

  9. Hi! I plugged this into my recipe builder and it came to 10pts not 8 🙁

  10. just for curiosity, i am trying to eat more quinoa and was wondering if substituting rice for quinoa would work? please advise.


  11. Sp points????

  12. Must one use a wok?

  13. Honestly, i was scared of the fish sauce. But let me tell you, this recipe was AMAZING!!! Definitely a new favorite. Thank you Gina for all that you do…you're a lifesaver!

  14. Hi what kind of beef would you use with this?

  15. This is my favorite meal, hands down! I add zucchini with the onions and it tastes just like a Japanese steakhouse!

  16. This is the first time I've ever attempted fried rice and it actually tasted like fried rice. Win! Love it!!!!!! I have my husband hooked on it, too. 🙂

  17. This recipe is ssoooooo delicious!!!! I've made it at least once a week in the past 4 weeks lol. I don't know where to get the thia chili peppers so I just use a bit of the Shirachi sauce. I can't rave about this recipe enough! The bomb!!! 🙂

  18. I just made this and substituted tempeh for chicken and a jalepeno for the chili peppers. YUM!

    Thanks so much!


  19. Made this last night. Hubby devoured it and had 2 FULL servings! Only changes I made were no tomatoes and instead I used up all the baby red peppers from my backyard pots. And added 1 small shredded carrot – just because I had it. Made it with some cut up pork chops I cooked the night before and I cookded the rice the night before, too. So all I had to do was chop the veggies and then cook it. Simple, tasty and filling.

  20. Tried this last night with a few shortcuts and tweaks. One thing though 3 cups of rice is a whole lot! Make sure you have a large enough Wok and appetite.

  21. Hi Gina,
    I'm really looking forward to trying this. My boyfriend is from Sri Lanka and he loves his fried rice. Unfortunately it is normally soooo bad for anyone trying to cut back on calories and fat. He will be tickled to have it back on the menu every now and again.

    JD – I have made fried rice before in a large skillet in the past when my wok was packed away. Biggest thing is just to make sure it stays HOT and keep the food your cooking in the center (as the edges tend to be off the burner and cooler) and keep it moving.

  22. Hi Gina, may be a stupid question, but do you think this could
    be done in a skillet? Don't have no wok, don't want no wok.
    Have done many of your recipes the past few months. My wife and
    her best girl friend rave about them. That's good, cause I cook
    them. Enjoy your site, many recipes to explore.

  23. Hi Gina,
    made this for some friends last week and they loved it! They had no idea it was skinny-ed up either :)Thanks

  24. Thank you for sharing. I made this for my family last night and it was tasty.

  25. Gina, I made this dish tonight and omg it was just wonderful, everyone in my family loved it, ty very much!

  26. Love this! It is great with extra veggies, basil and the oyster sauce is a must! YUM!

  27. I made this and it was wonderful — quick question though (and I know I sound like a total idiot).. when you say 3 cups of jasmine rice (cooked), does that mean 3 cups of cooked jasmine rice or 3 cups of dried rice AND cook it? 🙂

  28. Basil would be great here!

  29. I am new to your site but have already tried one of your recipes (the baked seasoned fries – yum!). I'm on WW as of Sunday and am grateful to have found a site full of delicious recipes with suggestions and tips from readers. It REALLY helps. We are going to make this Thai dish tonight – it is similar to what I used to make so I think I will throw in some thai basil, too. 🙂

  30. One word for this dish: AMAZING!

  31. Oops, too spicy! Thanks I am happy you are hooked!

  32. Yum!! Love Thai food, so I couldn't pass this one up. I added broccolli, bell peppers,and mushrooms for more bulk. I substituted serrano peppers for the Thai chilis,seeds and all…Fyi,it was spicy! So spicy my bf couldnt finish 🙁 but I sure did! Gina,i stumbled upon your site a few months ago,and am now HOOKED!!! Seriously Love love love your recipes,followers,and tidbits of info.You are awesome!

  33. Another big hit with my family. So much flavor. I added water chestnuts just because I like some crunch! My hubby actually asked me what we were having from your site tonight for dinner! You have totally won him and my boys over. Thank you so much.

  34. This recipe was amazing! I made a couple of substitutions to fit my taste and what I had in my pantry (carrots instead of tomatoes and red pepper flakes instead of Thai chili peppers and left out the fish sauce altogether). This recipe was easy, delicious, and the leftovers were GREAT for lunch!

  35. You're welcome Alicia!

  36. I'm absolutely in love with your entire website. I love to cook and being on WW, I thought I would have to cook not so fun dishes…I was wrong! Thank you for posting such delicious items for my whole family to enjoy and stay healthy at the same time!

  37. Gina, Just like so many of your other readers have said, I LOVE this site! You have definitely made cooking light possible. Re: this recipe. I don't have a wok. Should I just skip the recipe (or buy a wok :), or would a large sauté pan do the trick?

  38. excellent recipe made this tonight and was delicious!!!

  39. Gina, this is a favorite among my family. Could you possibly update the points? By the way, my family has been very satisfied with all of the recipes I have used from your site. They prefer your recipes to the Weight Watchers recipe!! Thanks so very, very much for all you do! HAPPY HOLIDAYS!

  40. Hi Kim, 3 cups cooked rice, not 3 cups raw rice, that would yield too much rice and increase the points.

  41. Ok I know I am late to the game but just came across this recipe and I have a question – the rice, is it 3 cups of cooked rice or 3 cups raw rice, that is then cooked? Makes a HUGE difference 🙂 thx

  42. I just found your website and I tried this last night. It was SO good. Next time I will leave out the tomato and put in Pineapple instead, and I bet it will taste just like my favorite dish at my favorite Thai restaurant. Thanks so much. It is really tasty and WAY less greasy!

  43. This is the second time that I had made this dish. It's a very good a filling dish.

  44. That's so sweet!!

  45. Your site, at least for me, is the sinlge biggest thing that makes following WW possible. Thank you for all the great food options!!!

  46. very tasty recipe….hubby loved it….

  47. Pork tenderloin cut up small might make a lean option for pork.

  48. I made this tonight with pork instead of chicken – the points went up considerably, but it was great! I couldn't find thai chili peppers, so I just threw in a pinch or two of crushed red peppers. I also added some frozen peas at the end for color.

  49. You're welcome!

  50. This was great! My husband doesn't care for anything that is low fat/WW but I made this without telling. He loved it. Thank you so much.

  51. I haven't made this in a while, thanks for reminding me!! I think I'll make it again this week!

  52. Gina,
    This is my new fave!! I have made several of your recipes including skinny meatballs, pepper steak, Sante Fe chicken, and spicy Thai beef/Jasmine rice. So far, my husband and I love them all!! He hardly realized he's eating light! I am so thankful I found this site. You have such delicious flavorful recipes.

  53. This was DELICIOUS !! I LOVE your website. Thank you sooo much. I'll definitely be making this again.

  54. I made this last night with basmati rice (it's what I had in the cupboard) and it was goooood. I hade to spice it up a little bit with cayenne pepper, and that's probably because I couldn't find thai chili peppers.

  55. I used jasmine brown rice and a teaspoon of oyster sauce with this recipe and it was just as delicious!

  56. I love Sea and live in the UK so am excited to be able to try this recipe! Your posts are an inspiration and all my colleagues at work now get them as well- the emphasis on vegetables and flavour is great. Thanks a lot (pork with dijon and tarragon- best thing i've ever cooked!)
    Kate, London

  57. Made this last week & wanted to pop back by to thank you for sharing the recipe!
    It was wonderful & I'll def. be making it again.

  58. I have to agree, I love this recipe! I’m a sucker for fried rice!

  59. This was delicious.. it was so good that i made more for my co-workers to try.. keep em coming

  60. I just made this for dinner — awesome. I added broccoli, mushroom and carrot for extra fiber and veggies. Also used chicken quorn pieces instead of real chicken. Can’t wait for lunch tomorrow 🙂

  61. Hey, made this for dinner tonight, it was amazing. My kids always beg for fried rice, I wonder if they know how many veggies they’re eating 😉

  62. tried this! love it!

  63. Hi,
    nice, tasty recipe!
    If You add about 1 Tablespoon Oystersauce, too,
    it will be even more tasty.
    Greetings from Chiang Mai/Thailand