Thai Chicken Fried Rice
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
Freestyle Points: 6
Points +: 8