Go Back

Thai Fried Rice

This fragrant, slightly smoky Thai Fried Rice with chicken is filled with authentic flavors, making it a perfect dish to satisfy your craving for Thai cuisine at home.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Rice and Chicken
  • 4 cups cooked jasmine rice, cold and day-old
  • 1 pound boneless chicken breast or thigh, diced Thighs are preferred for juiciness.
  • 3 tablespoons vegetable oil, divided
  • 4 cloves garlic, minced
  • 2 large shallots, thinly sliced These add sweetness.
  • 2 large eggs, beaten Scrambled in the wok.
  • 2 tablespoons fish sauce Essential for authentic flavor.
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar Adjust sweetness to taste.
  • 1/2 cup Thai basil leaves Do not substitute with regular basil.
  • 3 green onions, sliced
  • White pepper to taste
Optional Add-Ins
  • 1 cup fresh pineapple chunks For a sweet-savory variation.
  • 1 tablespoon lime juice
  • 1 teaspoon oyster sauce
  • Fresh cucumber slices for serving Traditional accompaniment.
  • Lime wedges for garnish
  • Fried egg on top Traditional Thai style.

Method
 

Preparation and Cooking the Chicken
  1. Heat 1 tablespoon oil in a wok over high heat until shimmering.
  2. Add the chicken in a single layer and let it cook undisturbed for 90 seconds.
  3. Stir and cook until fully cooked through, about another 2 minutes. Remove chicken to a plate.
Cooking Aromatics and Eggs
  1. Add another tablespoon of oil and toss in sliced shallots. Stir-fry for 2 minutes until softened.
  2. Add minced garlic and sliced chilies. Cook for 30 seconds, stirring constantly.
  3. Push aromatics to one side of the wok and add the beaten eggs. Scramble until just set, then mix with aromatics.
Frying the Rice
  1. Add cold jasmine rice to the wok, breaking up any clumps immediately.
  2. Spread the rice across the wok surface and let it sit for 30 seconds.
  3. Stir vigorously and press again, repeating for a total of 3-4 minutes until rice is slightly golden and toasty.
Finalizing the Dish
  1. Return the cooked chicken to the wok, then pour the pre-mixed sauce evenly over everything.
  2. Toss constantly for 1-2 minutes until all rice is coated. Adjust seasoning with more fish sauce if needed.
  3. Add Thai basil leaves at the end and toss until wilted, about 30 seconds.
  4. Remove from heat immediately and serve with cucumber slices and lime wedges.

Notes

Store leftovers in airtight containers for up to 4 days. Reheat on stovetop for best results.