Thai · Dinner
Thai Fried Rice With Chicken
Thai fried rice made with diced chicken thigh, jasmine rice, egg, garlic and onion stir-fried in a hot wok. Seasoned with fish sauce and soy sauce, brightened with lime, tomato and scallion, finished with cucumber wedges and cilantro.
$4
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
702Calories
45.8gProtein
31.4gFat
57.3gCarbs
8.9gSugar
3.6gFiber
1580mgSodium
387mgChol
7.1gSat Fat
790mgPotassium
85mgCalcium
4.1mgIron
0.6mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
rich-umami
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Dice the chicken thigh into small pieces, slice the onion thin, break up the cooled rice with your fingers to remove clumps, and mince the garlic.
2
Sauté
Heat 1 tablespoon vegetable oil in a wok over high heat until shimmering, add the chicken, and stir-fry 4 to 5 minutes until cooked through and lightly browned.
3
Fry
Push chicken to one side, add the onion and garlic to the cleared space, and stir-fry 1 minute until the onion is translucent and garlic is fragrant.
4
Fry
Push everything to one side, crack the egg into the wok, scramble 30 seconds until just set, add remaining oil and rice, break up clumps, and stir-fry 3 minutes until grains separate and edges catch.
5
Toss
Pour fish sauce, soy sauce and sugar over the rice, toss 1 minute until evenly coated and glossy, then add scallions and tomato and toss 30 seconds.
6
Plate
Mound the fried rice on a plate and serve with cucumber wedges, cilantro and lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken thigh
- 2 cup370g cooked jasmine rice, cooled
- 22 eggs
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sugar
- 11 small onion
- 4 tbsp60ml vegetable oil
- 44 tomato wedges
- 44 scallions, cut into 1-inch pieces
- 44 cucumber wedges, for serving
- a small handful of cilantro leaves
- 22 lime wedge, for serving
