Thai Fried Rice with Chicken and Vegetables
A quick, savory Thai-style fried rice with tender chicken, vegetables, and bright herb garnish.
Equipment
- Large Skillet or Wok
- Spatula
- Knife
- Cutting Board
- Measuring Spoons
Ingredients
- 1 tablespoon fish sauce
- 1 teaspoon Thai chili, thinly sliced or other chili, more if desired
- 1 tablespoon vegetable oil
- 2 eggs
- 1/2 pound raw chicken breast cut into small pieces
- 1/2 cup onion chopped
- 1/2 cup tomato chopped
- 3/4 cup frozen peas and carrots
- 3 cups cooked rice cold
- 1/2 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 tablespoon soy sauce
- Thai basil, sliced green onion tops, and/or cilantro for garnish
Instructions
- Mix the fish sauce and thinly sliced chili in a small bowl and set aside.
- Heat the vegetable oil in a very hot large skillet or wok over medium-high heat.
- Crack the eggs into the skillet and scramble quickly until just set, then push them to the side.
- Add the diced chicken to the skillet and cook until browned and cooked through, about 4–5 minutes.
- Add the chopped onion, chopped tomato, and frozen peas and carrots; stir and cook until the vegetables are heated through and the onion softens.
- Add the cold cooked rice, sugar, black pepper, soy sauce, and the reserved fish sauce–chili mixture; stir constantly until the rice is heated, dry, and slightly glossy.
- Taste and adjust seasoning if desired, then remove from heat.
- Garnish with Thai basil, sliced green onion tops, and/or cilantro before serving.
Notes
- Use cold, day-old rice for best texture.
- Adjust chili to your preferred heat level.
- Cook chicken to an internal temperature of 165°F (74°C).