Thai Chicken Fried Rice

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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!
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5 from 3 votes
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Thai Chicken Fried Rice

320.8Cals20.2Protein43.9Carbs7Fats
Total Time: 30mins
Yield: 4servings
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!

Ingredients

  • 8ozchicken breast, cut in 1/2 inch cubes
  • kosher salt and pepper
  • 4tspvegetable oil
  • 3cupscooked brown jasmine rice
  • 1/2large onion, chopped
  • 3clovesgarlic, minced
  • 2scallions, chopped
  • 3egg whites, beaten
  • 1whole egg, beaten
  • 2medium tomatoes, sliced into wedges
  • 2 to 3Thai chili peppers, optional
  • 4tspsoy sauce, or tamari for gluten free
  • 2tspfish sauce

Instructions

  • 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.

Nutrition

Serving: 1/4th of recipe, Calories: 320.8kcal, Carbohydrates: 43.9g, Protein: 20.2g, Fat: 7g, Fiber: 2.5g
Blue Smart Points: 6
Green Smart Points: 8
Purple Smart Points: 2
Points +: 8
Keywords: dairy free, Gluten Free, Under 30 Minutes