Thai Chicken Fried Rice

Fried Rice 323 Last Update: Dec 09, 2021 Created: Dec 07, 2021
Thai Chicken Fried Rice
  • Serves: 4 People
  • Prepare Time: 15 Min.
  • Cooking Time: 15 Min.
  • Calories: -
  • Difficulty: Easy
Print

Fried remains the best thing to do with leftover rice. The slightly dried out rice will absorbed more of the flavors and crisp up slightly as is cooks. Something fresh rice could never do.

Ingredients

Directions

  1. In a small bowl, combine chili and fish sauce. Set aside while you prep the rest of your ingredients.
  2. Season chicken with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and cook, tossing occasionally, until cooked through, about 5 minutes. Remove chicken from skillet and set aside on a plate to keep warm. Drain skillet, if needed.
  3. Return skillet over medium-high heat and heat remaining tablespoon oil. Add carrots and cook until softened, 3 minutes. Add garlic, green onions, and ginger and cook until fragrant, 1 minute. Add rice, 3 tablespoons of the fish sauce mixture, and oyster sauce. Toss until rice is well coated, then push rice to one side of pan.
  4. On the empty side of the pan, add a little more oil if your pan is dry. Add beaten eggs and scramble with a rubber spatula until just barely set, then combine with rice. Return chicken to skillet and stir to combine.
  5. Serve with cilantro, lime wedges, and any remaining fish sauce.

Thai Chicken Fried Rice



  • Serves: 4 People
  • Prepare Time: 15 Min.
  • Cooking Time: 15 Min.
  • Calories: -
  • Difficulty: Easy

Fried remains the best thing to do with leftover rice. The slightly dried out rice will absorbed more of the flavors and crisp up slightly as is cooks. Something fresh rice could never do.

Ingredients

Directions

  1. In a small bowl, combine chili and fish sauce. Set aside while you prep the rest of your ingredients.
  2. Season chicken with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and cook, tossing occasionally, until cooked through, about 5 minutes. Remove chicken from skillet and set aside on a plate to keep warm. Drain skillet, if needed.
  3. Return skillet over medium-high heat and heat remaining tablespoon oil. Add carrots and cook until softened, 3 minutes. Add garlic, green onions, and ginger and cook until fragrant, 1 minute. Add rice, 3 tablespoons of the fish sauce mixture, and oyster sauce. Toss until rice is well coated, then push rice to one side of pan.
  4. On the empty side of the pan, add a little more oil if your pan is dry. Add beaten eggs and scramble with a rubber spatula until just barely set, then combine with rice. Return chicken to skillet and stir to combine.
  5. Serve with cilantro, lime wedges, and any remaining fish sauce.

You may also like

Newsletter

Sign up to receive email updates on new recipes.