Thai Chicken Fried Rice
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Sold from morning to night at Thai street stalls and restaurants, this chicken fried rice keeps its seasoning short: fish sauce, oyster sauce, and a little sugar.
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The diced chicken thigh goes into a very hot wok first, spread in a single layer to brown. At the table, fish sauce, dried chili flakes, sugar, and vinegar are always within reach, and each diner reseasons their own plate.
Ingredients
Instructions
- 1
Dice 220g chicken thigh into 1.5cm cubes and finely chop 80g onion and 1 stalk green onion.
- 2
Heat the wok thoroughly over high heat, then add 2 tbsp cooking oil.
Spread the chicken in one layer and stir-fry for 2 to 3 minutes, moving to the next step when no raw pink remains on the surface.
- 3
Add onion and stir-fry for 1 minute.
Push everything to one side, crack 2 eggs into the empty space, scramble quickly, and then mix with the chicken.
- 4
Add 400g cold rice and break up clumps with a spatula, stir-frying over high heat for 2 to 3 minutes until each grain separates and is dry.
- 5
Add 2 tbsp fish sauce, 1 tbsp oyster sauce, and 1 tsp sugar.
Toss quickly to coat every grain of rice evenly with the seasoning.
- 6
Turn off the heat and mix in the green onion.
Squeeze the juice of 1 lime over the rice, toss to combine, and serve immediately.
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