Thai Fried Rice Recipe
Thai Fried Rice is an amazing and easy fried rice dish made with key ingredients like chicken, jasmine rice, vegetables, and egg, and it's richly flavored with garlic, fresh ginger, fish sauce and oyster sauce. It's a great weeknight dinner recipe and you can make it with chicken or shrimp!
Servings: 4
Calories: 518kcal
Ingredients
- 1.25 lb boneless skinless chicken thigh meat
- 2 tbsp peanut oil
- salt
- 1/2 yellow onion
- 1 large carrot
- 6 garlic cloves
- 1 tbsp shaved or grated ginger
- 2 eggs
- 4 cups cooked jasmine rice
- 4 tbsp fish sauce
- 1 tbsp Thai chili sauce
- 3 tbsp oyster sauce use gluten free if needed
- 1 tbsp fresh lime juice
- 2 tsp white granulated sugar
- 3 scallions
Instructions
- Prepare your ingredients first because this is a fast recipe. So dice chicken, dice onion and scallions, shred the carrot, press garlic, and grate or shave fresh ginger. Whisk eggs with a sprinkle of salt, and separately, whisk together fish sauce, oyster sauce, Thai chili sauce, lemon juice, sugar.
- Preheat a large wok or a large non-stick cooking pan with tall sides over medium-high heat. Add oil and sauté chicken with a little bit of salt until done. Take it out of the pan and set it aside.
- Add some more oil if you need to and sauté onions and carrots until softened. Move the vegetables to the side of the pan, and add garlic and ginger. Sauté until just fragrant and mix it all together.
- Move vegetables again to the side of the pan and pour in whisked eggs. Let it spread apart, cover, and cook for a few minutes.
- Once eggs are mostly cooked, start stirring everything together and add cooked rice, scallions, and chicken to the pan.
- Carefully stir everything to combine and pour the sauce mixture over the top. Mix everything well and sauté for just a couple of minute. Take off heat and serve.
Notes
No leftover rice? No problem! Here is how to cool freshly cooked rice fast: Cook the rice fist and then spread it on a large parchment paper covered plate or a rimmed baking sheet. Pop it into the refrigerator and let it chill for 15-20 minutes.
Storing: Make suer to store leftover fried rice in an air-tight food storage container in the refrigerator. It should be good for 3-4 days.
Reheating: you can reheat in the microwave or in the greased pan/wok over medium heat. Remember that rice is like a sponge at soaking liquid and it dried in the refrigerator. You will need to add a little moisture when reheating, like a splash or chicken broth.
Protein options: if you don't want chicken,
- you can easily use shrimp. Simply season the shrimp and sear them in a preheated wok (or a pan) with some peanut oil until opaque on both sides (it takes about 1.5-2 minutes per side depending on the shrimp.
- You can also use lump or claw crab meat just make sure to sift through it first for shells.
- Another option is pork, you can use leftover pork meat, chop it and add at the end or cook some ground pork with seasoning.
Nutrition
Calories: 518kcal | Carbohydrates: 56g | Protein: 36g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 217mg | Sodium: 1821mg | Potassium: 609mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2795IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 2mg