Prepare to take your taste buds on a trip to Thailand with this incredibly flavorful Thai Chicken Fried Rice. Packed with aromatic spices, tender chicken, and the perfect amount of heat, this dish is a weeknight dinner hero that’s ready in no time.
Why This Recipe Works
- The combination of fish sauce, soy sauce, and a touch of sugar creates a perfect balance of savory, sweet, and umami flavors.
- Using day-old rice ensures your fried rice isn’t mushy, giving you those perfect, separate grains we all crave.
- Quick-cooking chicken breast keeps the protein lean and the cooking time short, making this a speedy yet satisfying meal.
Ingredients
- 2 cups day-old jasmine rice
- 1 lb chicken breast, thinly sliced
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 2 eggs, lightly beaten
- 1 cup frozen peas and carrots, thawed
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 1/4 cup green onions, chopped
- 1 lime, cut into wedges
Equipment Needed
- Large wok or frying pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Prep Your Ingredients
Before you start cooking, make sure all your ingredients are prepped and ready to go. This includes slicing the chicken, mincing the garlic, and beating the eggs. Having everything at your fingertips will make the cooking process smoother and faster.
Step 2: Cook the Chicken
Heat 1 tablespoon of vegetable oil in your wok over medium-high heat. Add the chicken and cook until it’s no longer pink, about 5-7 minutes. Remove the chicken from the wok and set it aside on a plate.
Step 3: Scramble the Eggs
In the same wok, add the beaten eggs and scramble them until they’re just set. This should take about 2 minutes. Remove the eggs from the wok and add them to the plate with the chicken.
Step 4: Stir-Fry the Rice
Add the remaining tablespoon of oil to the wok. Toss in the garlic and stir-fry for about 30 seconds until fragrant. Add the day-old rice, breaking up any clumps with your spoon. Stir-fry for 2-3 minutes until the rice is heated through.
Step 5: Combine Everything
Return the chicken and eggs to the wok. Add the peas and carrots, fish sauce, soy sauce, sugar, and white pepper. Stir-fry for another 2-3 minutes until everything is well combined and heated through. Garnish with green onions and serve with lime wedges on the side.
Tips and Tricks
For an extra kick of flavor, try adding a tablespoon of Thai red curry paste when you stir-fry the garlic. If you’re not a fan of chicken, shrimp makes a great substitute. And for those who love a bit of crunch, top your fried rice with some chopped peanuts or cashews before serving.
Recipe Variations
- Vegetarian Version: Skip the chicken and eggs, and add tofu or extra vegetables like bell peppers and broccoli.
- Spicy Version: Add sliced Thai chilies or a drizzle of sriracha for more heat.
- Pineapple Fried Rice: Stir in chunks of fresh pineapple for a sweet and tangy twist.
Frequently Asked Questions
Can I use fresh rice instead of day-old rice?
While you can use fresh rice, day-old rice is drier and less sticky, which makes it ideal for fried rice. If you’re in a pinch, spread fresh rice on a baking sheet and let it dry out in the fridge for a few hours.
What can I use instead of fish sauce?
If you’re not a fan of fish sauce, you can substitute it with soy sauce or tamari for a similar umami flavor, though the taste will be slightly different.
How can I make this dish gluten-free?
To make this recipe gluten-free, use tamari instead of soy sauce and ensure your fish sauce is gluten-free. Most brands are, but it’s always good to check the label.
Summary
This Thai Chicken Fried Rice is a quick, flavorful dish that’s perfect for busy weeknights. With its balance of savory, sweet, and spicy flavors, it’s sure to become a favorite in your recipe rotation.
