Thai Chicken Fried Rice Recipe
Ingredients
- 2 tablespoon Oil
Divided
- 1 pound Chicken Breast
Sliced thin, or any protein of your choice. Mix with 1 Tbsp of soy sauce prior to cooking.
- ½ Cup Yellow or White Onion
Diced
- 2 Garlic Cloves
Minced
- 2 Cups Cooked Jasmine Rice
Cold, day old rice is best
- 1 Egg
- 2 tablespoon Golden Mountain Soy Sauce
- 1 tablespoon Oyster Sauce
or Mushroom Suace
- 1 Roma Tomato
Sliced long ways with seeds removed
- 2 Stalks Green Onion
White and green parts chopped and kept separate.
- Dash White Pepper
- Limes
Sliced into wedges for serving
- 1 Cucumber
Sliced for Serving
- 1 tablespoon Fish Sauce
- 1 tablespoon Lime Juice
- 2 Thai Birds Eye Chili's
Sliced thin or use sliced jalapenos for less spice
Directions
- 1
Combine the ingredients for Prik Nam Pla and set aside in a small serving dish.
- 2
Combine Soy sauce and Oyster sauce together and set aside in a small bowl.
- 3
Prep all ingredients prior to starting- dice onions, garlic, and tomatoes.
- 4
Slice chicken into even pieces, then add 1 tablespoon of soy sauce and combine.
- 5
In a large pan or wok, heat 1 tablespoon of oil over medium-high heat. Add chicken to the hot pan and cook until done. Remove cooked chicken and set aside.
- 6
Add another tablespoon of oil to the same pan over medium heat and add diced onions, minced garlic, and the white parts of the green onion. Sauté for about a minute.
- 7
Add cold rice, break up any chunks and toss around. Make a well in the center of the pan, crack an egg into the well. Whisk egg, then toss with rice to combine.
- 8
Add soy sauce mixture, combine, and add the chicken back to the pan.
- 9
Lower heat, add sliced tomatoes, white pepper, and half of the sliced green onions. Reserve the other half for garnish.
- 10
Plate the fried rice with sliced cucumbers, green onions, and the prik nam pla on the side.
Thai Chicken Fried Rice Recipe
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About this Recipe
Craving that delicious, savory kick of authentic Thai Chicken Fried Rice without the takeout price tag? This Khao Phat Gai recipe delivers restaurant-quality flavors in a quick and easy dish, perfect for any night you desire a taste of Thailand.
The secret to truly exceptional fried rice lies in using cold, day-old jasmine rice, which is essential for preventing mushiness and ensuring each grain remains perfectly distinct. This recipe also embraces customization, allowing you to choose your preferred protein while still achieving those deeply satisfying Thai flavors.
Prepare for a symphony of textures and tastes: tender, thinly sliced chicken enveloped in a savory sauce, intertwined with perfectly firm individual grains of jasmine rice. You'll experience the rich umami notes from Golden Mountain soy sauce and oyster sauce, beautifully balanced by the bright, zesty freshness of lime. When served Thai Hot with Prik Nam Pla, this dish offers a delightful spicy kick that awakens the palate.
This Thai Chicken Fried Rice is wonderfully versatile. Easily swap the chicken breast for shrimp, beef, or tofu to suit your preference. For a vegetarian option, remember to use mushroom sauce instead of oyster sauce and pair it with your favorite plant-based protein. If you prefer a milder heat, opt for sliced jalapenos instead of Thai Bird's Eye Chilies, or adjust the amount to your liking.
Serve this vibrant Khao Phat Gai fresh, accompanied by cool, refreshing cucumber slices and tangy lime wedges to complement its rich flavors. For those who enjoy an extra fiery depth, don't forget a side of Prik Nam Pla.