Thai · Dinner
Thai Fried Rice With Chicken (Low-Calorie)
Thai fried rice built on diced chicken breast, jasmine rice, and egg, stir-fried with garlic and onion over high heat, seasoned with fish sauce and light soy sauce, finished with fresh scallion, cilantro, lime, and cucumber for brightness and crunch.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
388Calories
40.2gProtein
10.8gFat
31.6gCarbs
5.4gSugar
1.9gFiber
1180mgSodium
313mgChol
2.7gSat Fat
690mgPotassium
60mgCalcium
2.6mgIron
0.5mcgVitamin B12
12mgVitamin C
low-calorie
gluten-free
protein-rich
low-calorie
Instructions
1
Prep
Dice the chicken breast into small pieces. Mince the garlic and slice the onion, scallion, and cilantro. Break up cooled rice with your fingers to remove clumps.
2
Sear
Heat vegetable oil in a wok over high heat until shimmering. Add chicken and sear for 3 minutes, stirring occasionally, until no longer pink.
3
Fry
Push chicken to one side, add garlic and onion, and fry over medium-high heat for 1 minute until fragrant. Pour beaten egg into cleared space, fry 30 seconds, then break up and mix through.
4
Toss
Add rice, breaking up clumps, and fry over high heat for 3 minutes, tossing constantly. Pour fish sauce, soy sauce, and sugar over rice, toss for 1 minute until evenly coated and glossy.
5
Plate
Transfer fried rice to plate, scatter scallion and cilantro on top, and serve with lime wedge and cucumber slices.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 1 1/2 cup240g cooked jasmine rice, cooled
- 22 large eggs
- 4 cloves4 cloves garlic
- 2 tsp2 tsp vegetable oil
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp light soy sauce
- 1 tsp1 tsp sugar
- 11 small onion
- 22 scallion
- 2 tbsp2 tbsp cilantro leaves
- 22 lime wedge
- 4-6 slices cucumber
