Name: Thai Chicken Fried Rice
Prep time: 10 min
Cook time: 10 min
Yield: 2
Cuisine: Thai
Ingredients: 2 tbsp vegetable oil, plus 1 teaspoon extra; 1 onion, cut into wedges; 3 garlic cloves, roughly chopped; 150g (5 oz) thinly sliced chicken thigh fillet; 1 cup sliced gai lan (Chinese broccoli); ½ small tomato, cut into wedges; 2 eggs, lightly whisked; 2 cups cooked rice (day-old is best); 1 tbsp Thai soy sauce; 3 tsp fish sauce; ½ tsp sugar; ⅛ tsp ground white pepper; cucumber slices, to serve; lime wedges, to serve; Prik nam pla (chilli fish sauce):; 3 tbsp fish sauce; 3 birdseye chillies, sliced; 1 small lime wedge

Thai Chicken Fried Rice

PRINT THIS

Jump to Recipe ↓

You haven’t lived until you’ve tried Thai chicken fried rice. Perfectly coated grains of rice, juicy strips of chicken, pops of tomato and a killer chilli sauce on the side. Skip the takeout – this is how you make the real-deal version at home.

PREP TIME

10 minutes

COOK TIME

10 minutes

SERVES

Ingredients

2 tbsp vegetable oil, plus 1 teaspoon extra

1 onion, cut into wedges

3 garlic cloves, roughly chopped

150g (5 oz) thinly sliced chicken thigh fillet

1 cup sliced gai lan (Chinese broccoli)

½ small tomato, cut into wedges

2 eggs, lightly whisked

2 cups cooked rice (day-old is best)

1 tbsp Thai soy sauce

3 tsp fish sauce

½ tsp sugar

⅛ tsp ground white pepper

cucumber slices, to serve

lime wedges, to serve

Prik nam pla (chilli fish sauce):

3 tbsp fish sauce

3 birdseye chillies, sliced

1 small lime wedge

Steps

For the prik nam pla, mix the fish sauce and chillies in a small bowl. Squeeze in the lime juice and leave the wedges sitting in the sauce (it adds extra tang as it sits and I quite like the way it looks too).
Heat the oil in a wok over high heat. When the oil is hot, add the onion and stir-fry for a minute. Add the garlic and chicken and stir-fry for 2–3 minutes or until the chicken is almost cooked. Add the gai lan. Stir-fry for another 2 minutes or until the chicken is cooked and the greens are tender. Toss through the tomato.
Move everything to the side of the wok. Add the extra teaspoon of oil into the empty side and then pour in the egg. Allow to set for a minute or so. Then flip and scramble the egg using your spatula.
Add the rice, soy sauce, fish sauce, sugar and pepper. Stir-fry for 1-2 minutes or until the rice grains are evenly coated. Divide among serving plates and serve with the prik nam pla, cucumber and lime.

Thai Chicken Fried Rice

You haven’t lived until you’ve tried Thai chicken fried rice. Perfectly coated grains of rice, juicy strips of chicken, pops of tomato and a killer chilli sauce on the side. Skip the takeout – this is how you make the real-deal version at home.
PREP TIME	10 minutes
COOK TIME	10 minutes
SERVES	2

Ingredients

2 tbsp vegetable oil, plus 1 teaspoon extra

1 onion, cut into wedges

3 garlic cloves, roughly chopped

150g (5 oz) thinly sliced chicken thigh fillet

1 cup sliced gai lan (Chinese broccoli)

½ small tomato, cut into wedges

2 eggs, lightly whisked

2 cups cooked rice (day-old is best)

1 tbsp Thai soy sauce

3 tsp fish sauce

½ tsp sugar

⅛ tsp ground white pepper

cucumber slices, to serve

lime wedges, to serve

Prik nam pla (chilli fish sauce):

3 tbsp fish sauce

3 birdseye chillies, sliced

1 small lime wedge

Steps

For the prik nam pla, mix the fish sauce and chillies in a small bowl. Squeeze in the lime juice and leave the wedges sitting in the sauce (it adds extra tang as it sits and I quite like the way it looks too).
Heat the oil in a wok over high heat. When the oil is hot, add the onion and stir-fry for a minute. Add the garlic and chicken and stir-fry for 2–3 minutes or until the chicken is almost cooked. Add the gai lan. Stir-fry for another 2 minutes or until the chicken is cooked and the greens are tender. Toss through the tomato.
Move everything to the side of the wok. Add the extra teaspoon of oil into the empty side and then pour in the egg. Allow to set for a minute or so. Then flip and scramble the egg using your spatula.
Add the rice, soy sauce, fish sauce, sugar and pepper. Stir-fry for 1-2 minutes or until the rice grains are evenly coated. Divide among serving plates and serve with the prik nam pla, cucumber and lime.

Cookie	Duration	Description
cookielawinfo-checkbox-analytics	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checkbox-functional	11 months	The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checkbox-necessary	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-others	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-performance	11 months	This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy	11 months	The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.

Thai Chicken Fried Rice

What our customers say

Amazing Thai rice

Awesome