Thai Fried Rice With Chicken

Thai Fried Rice With Chicken

from thespruceeats.com
Entree
30 min
4 servings
478 kcal / serving

This Thai fried rice recipe is your go-to for make-at-home food. It's made with fresh ingredients and uses "old" rice for the perfect texture.

Ingredients

  • 4 cupscooked rice (preferably several days old)
  • 1boneless chicken breast or 2 thighs (chopped into small bits)
  • 3 tablespoonssoy sauce
  • 3 tablespoonschicken stock
  • 3 tablespoonsfish sauce  (or more to taste)
  • 1 tablespoonlime juice (or more to taste)
  • 1 teaspoonsugar
  • ⅛ teaspoonwhite pepper  (or a pinch of black pepper)
  • 2 tablespoonsvegetable oil
  • 4spring onions (sliced, white parts separate from greens)
  • 3 clovesgarlic (minced)
  • 1red or green chile (thinly sliced or a sprinkling of chile flakes)
  • 5fresh shiitake mushrooms (chopped into small pieces)
  • 1stalk celery (sliced)
  • ½ cupfrozen peas
  • 1egg
  • optional: thai chile sauce (for serving)

Directions

  1. 1

    Gather the ingredients.

  2. 2

    If using 4 to 5 cups of leftover cold rice , drizzle a teaspoon or two of oil on your fingers and work through the rice, separating clumps back into grains.

  3. 3

    Place 1 boneless, skinless chicken breast or 2 thighs (chopped into small pieces) in a bowl and add 1 tablespoon of the soy sauce . Stir well and set aside.

  4. 4

    Combine 3 tablespoons chicken stock , 3 tablespoons fish sauce , remaining 2 tablespoons soy sauce , 1 tablespoon lime juice , 1 teaspoon granulated sugar , and 1/8 teaspoon white pepper . Set aside.

  5. 5

    Heat a wok or large frying pan over high or medium-high heat. Drizzle in 2 tablespoons of oil and swirl around, then add the white parts of the spring onions plus 3 to 4 cloves garlic (minced) and 1 red or green chile pepper (thinly sliced) .

  6. 6

    Stir-fry 1 minute, then add the chicken. Stir-fry 2 to 3 minutes, or until chicken turns evenly opaque.

  7. 7

    Add 5 to 7 fresh shiitake mushrooms (stemmed and chopped into small pieces) and 1 small stalk celery (thinly sliced) and stir-fry 2 to 3 minutes, until everything is cooked through (celery should stay a little crunchy). If your wok or pan becomes too dry, add a little more oil.

  8. 8

    Keeping the heat high, add 4 to 5 cups cooked rice (preferably several days old) . Stir-fry using a spatula or other flat utensil to gently lift and turn the rice.

  9. 9

    Gradually begin adding the stir-fry sauce, 1 to 2 tablespoons at a time. Continue stir-frying 6 to 10 minutes, or until all the sauce has been added.

  10. 10

    Add 1/2 cup frozen peas and stir to incorporate. Then push everything aside to reveal the center of the pan.

  11. 11

    Crack in 1 large egg and quickly stir-fry to scramble.

  12. 12

    Continue stir-frying everything together over high heat 2 more minutes or until the rice is light and falls easily into separate grains.

  13. 13

    Remove from heat and taste test, adding a little more fish sauce until the desired flavor is achieved. If too salty, add a squeeze of lime juice. Top with reserved green onion parts. For those who like it extra spicy, serve with Thai chile sauce on the side.