Do you like Thai chicken fried rice recipe? This recipe is for you! It is a fun variation of classic fried rice with juicy marinated chicken, vegetables, and flavors of turmeric, soy sauce, and fish sauce. It’s easy to make and perfect for a quick weeknight meal or as a side dish. Apart from that, you can adjust it to suit your tastes and kitchen supplies.
Servings: 4 plate
Prep Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Nutrition Information (per serving):
Calories: approximately 450 kcal | Protein: 23g | Fat: 12g | Carbohydrates: 65g | Sodium: 1200mg | Fiber: 3g
Ingredients
For the Chicken Marinade:
- 200g chicken breast, thinly sliced
- One tbsp soy sauce
- One tbsp fish sauce
- One tsp white sugar
For the Fried Rice:
- 500g cooked jasmine rice, preferably day-old
- Two tbsp vegetable oil
- Three cloves garlic, finely chopped
- One medium onion, finely diced
- One large carrot, peeled and diced
- 100g green peas, frozen
- One bell pepper, deseeded and diced
- One tsp turmeric powder
- Two tbsp soy sauce
- One tbsp fish sauce
- One tsp sugar two large eggs lightly beaten
- Salt to taste
For Garnishing:
- 15g fresh cilantro, roughly chopped
- One lime, cut into wedges
How to Cook
1. Grab a bowl and toss the sliced chicken breast with a spoonful of soy sauce, fish sauce, and sugar. Let it sit for at least 20 minutes while you get chopping.
2. For even cooking, chop up your garlic nice and fine. Dice the onion small. Peel and dice your carrot, and remove the seeds from the bell pepper before dicing it up, too.
3. Heat a tablespoon of oil in your wok and sauté some garlic and onion until nice and soft.
4. Toss in your chicken and cook it until it’s beautifully browned on all sides. Then, take it out and set it aside for a moment.
5. Add the carrots first, then peas and bell pepper, giving each a few minutes to cook through.
6. Now’s the time for the fun stuff! Sprinkle in some turmeric, add your rice, and break up any clumps.
7. Pour soy sauce, fish sauce, and sugar for a delicious savory kick. Give everything a good stir.
8. Push the ingredients to the side to create a well in the center. Add a little more oil and crack in your eggs. Scramble them up, then mix them into the rice.
9. Welcome back, the chicken! Please return it to the wok, toss it all together, and heat it through for a minute or two. Enjoy!
Thai Chicken Fried Rice FAQ
1. Can I use brown rice instead of jasmine rice?
Sure, swap the jasmine rice for brown rice! Just remember, brown rice has a slightly chewier texture and nuttier flavor. Make sure it’s cooked and cooled entirely beforehand for best results.
2. Is it necessary to use day-old rice?
While day-old rice with less moisture is ideal for achieving that perfect fluffy texture in fried rice, fresh rice works, too! Just spread it out and let it cool slightly to dry out a bit before stir-frying.
3. Can I add other vegetables?
Don’t be shy with the vegetables! For flavor and nutrient boost, feel free to toss in broccoli florets, crisp snap peas, or colorful corn kernels.
4. What can I substitute for fish sauce?
No problem! Use soy sauce instead, but add a squeeze of lime juice for a touch of tang. It won’t be precisely the same as fish sauce, but it’ll still be delicious.
5. How can I make this dish spicier?
Throw in some chopped Thai chilies or a spoonful of chili paste while stir-frying for a satisfying heat level.
Pro-Tips
Turmeric is a staining spice, so be mindful when handling it. To achieve that perfect texture, use cold, dry rice, which prevents the fried rice from becoming mushy and feeling adventurous.
Swap the chicken for tofu, shrimp, or even beef to tailor the flavors to your preference or dietary needs.
Leftover fried rice? No worries! A splash of water while reheating can revive the texture and bring it back to life.
We have a variations for Chicken and Yellow Rice Recipe so don’t forget the finishing touches – chopped green onions, crushed peanuts, or a drizzle of sesame oil can elevate your fried rice with flavoring!
