Thai Chicken Fried Rice is a very easy, yet deliciously yummy tasting dish.
It will rival the fried rice you would get at your favorite Asian restaurant.
This fried rice recipe makes for the perfect way to use up any leftover cooked rice.
Even fresh made rice works well when fried up in the right way and with the right ingredients.
Before Cooking Your Chicken Fried Rice
Although stir-frying might look easy, you can run into some problems.
Here are some tips to have in mind before you start your stir-fry so as not to end up with a burnt or unevenly cooked dish.
Tip 1.
A nonstick pan makes frying easier, as there is more moisture kept in the pan. If you don’t have a nonstick skillet, it can get too dry, especially after frying the egg.
Tip 2.
If your skillet dries out, just move the ingredients to the sides of the skillet and drizzle some oil into the bottom of the pan, then continue stir-frying.
Adding the oil can also help to give your fried rice a restaurant-looking “shine” when served.
Tip 3.
Avoid the addition of too much stock or other liquids when frying the rice, as the rice could become too heavy and lumpy.
Read More About Different Ways To Prepare Rice
Thai Chicken Fried Rice
4 to 5 cups cooked rice, preferably several days old
1 boneless, skinless chicken breast, or 2 thighs, chopped into small pieces
3 tablespoons soy sauce
3 tablespoons chicken stock
3 tablespoons fish sauce, more to taste
1 tablespoon lime juice, more to taste
1 teaspoon granulated sugar
1/8 teaspoon black pepper
2 to 3 tablespoons vegetable oil
4 spring onions, sliced, white and green parts separated
3 to 4 cloves garlic, minced
1 red or green chile pepper, thinly sliced, or a sprinkling of chile flakes
1/2 cup frozen peas and carrots
1 large egg
Thai sweet chile sauce, for serving, optional
If using leftover cold rice, drizzle a teaspoon or two of oil on your fingers and work through the rice, separating clumps back into grains.
Fresh Cooked Brown Rice Made With Homemade Chicken Broth
Place the chopped chicken in a bowl and add 1 tablespoon of the soy sauce. Stir well and set aside.
Combine the chicken stock, fish sauce, remaining 2 tablespoons soy sauce, lime juice, sugar, and white pepper. Set aside.
Heat a wok or large frying pan over high or medium-high heat. Drizzle in 2 tablespoons of oil and swirl around, then add the white parts of the spring onions plus the garlic and chile.
Stir-fry 1 minute, then add the chicken. Stir-fry 2 to 3 minutes, or until chicken turns evenly opaque.
If your wok or pan becomes too dry, add a little more oil.
Gradually begin adding the stir-fry sauce, 1 to 2 tablespoons at a time. Continue stir-frying 6 to 10 minutes, or until all the sauce has been added.
Keeping the heat high, add the rice. Stir-fry using a spatula or other flat utensil to gently lift and turn the rice.
Add frozen peas and stir to incorporate. Then push everything aside to reveal the center of the pan.
Crack in the egg and quickly stir-fry to scramble.
Continue stir-frying everything together over high heat 2 more minutes or until the rice is light and falls easily into separate grains.
Remove from heat and taste test, adding a little more fish sauce if needed. If too salty, add a squeeze of lime juice.
Garnish with green onion parts and serve with a Thai chile sauce on the side (optional).
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