Whip up a terrific Thai dish in just 30 minutes!
Down the road from my childhood home, there’s a fantastic, family-owned Thai restaurant that has the best fried rice I’ve ever tasted. It’s overflowing with garlic, green onion, and a rich umami sauce that makes my taste buds dance. Lucky for you, I have a recipe that’s come close to capturing the aromatic, authentic flavors of that restaurant.
Although it might seem fancy, Thai fried rice is actually very easy to make. You can play with the flavors until you’ve found the right taste for you. Want it spicier? Add your favorite hot sauce or a teaspoon of red chili pepper flakes. Want it sweeter? Use coconut aminos instead of soy sauce. The room for experimentation in this dish is plentiful!
Is Thai Fried Rice Healthy?
The chicken in Thai fried rice provides lean protein, so it can be part of a well-rounded meal. Keep in mind, though, that rice is a starchy carb, so if this is something you’re looking to cut out, you might want to choose another dish. If you’re looking to reduce the sodium, you can replace the soy sauce in the recipe with coconut aminos. For a vegan version of Thai fried rice, simply remove the eggs and fish sauce, then replace chicken with Crispy and Healthy Baked Tofu.
Another Creative Option to Consider
To pay homage to my favorite restaurant and the Thai family in my hometown, I’d like to share a version of fried rice that was inspired by theirs. The base is the same as this recipe, but in addition to the chicken, I like to stir-fry finely chopped carrots, broccoli, and white cabbage. This adds more texture to the dish. Just thinking about it is making my mouth water! Last but not least, I’ll add fresh basil and some freshly chopped green chili peppers for extra spice—something that my friends down the road do as well. If you’re craving Thai cuisine but want to make your own, I hope you find this version as satisfying as I do!
INGREDIENTS
- 2 tablespoons vegetable oil
- 8 ounces boneless, skinless chicken breast, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 medium onion, diced
- 2 eggs, lightly beaten
- 3 cups cooked jasmine rice, cooled (preferably refrigerated overnight)
- 1 tablespoon fish sauce
- 1 1/2 tablespoons low-sodium soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/2 cup green onions (scallions), sliced
- 1/4 cup cilantro leaves, chopped
- Lime wedges, for serving
FAQs & Tips
If you used leftover rice to make this recipe, storing and reheating again is not recommended. If you used fresh rice instead, let the fried rice cool completely before storing it in an airtight container. Refrigerate for up to 3 days, or freeze for up to a month. If you freeze it, allow it to thaw in the fridge overnight before heating it up on the stove. Splash some oil on a skillet, turn the heat up to medium, and stir-fry the rice again to heat it up. Shortly after it starts to sizzle and steam, your meal should be ready to eat.
Many chefs recommend using leftover rice because it’s already been cooked, cooled, and has less moisture—leading to a fluffy, firm, and flavorful fried rice. If you cook the rice and add it to this recipe right away, it might get mushy.
Looking for ways to play around with this recipe? For a boost of flavor, marinate the chicken for 4 to 6 hours prior in Chicken Marinade. This will also tenderize the chicken so that the final product practically melts in your mouth. Also, consider adding more veggies, to your liking. Green peas, like these Frozen Peas, for example, would be delicious. You could also try incorporating Instant Pot Chickpeas or lima beans.
Serving Suggestions
Put together a tasty Thai buffet by serving this fried rice next to a wide variety of dishes. As a starter, your guests will surely love the fried rice with Thai Cucumber Salad, Thai Lettuce Wraps or Avocado Egg Rolls. Ready to move on to the main course? Encourage your guests to try the fried rice with Thai Green Curry or Chicken Pad Thai. My favorite hometown restaurant has a version of each of these, and I’m so grateful to be able to cook them in my own home!
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Ingredients
- 2 tablespoons vegetable oil
- 8 ounces boneless, skinless chicken breast cut into bite-sized pieces
- 3 cloves garlic minced
- 1 medium onion diced
- 2 eggs lightly beaten
- 3 cups cooked jasmine rice cooled (preferably refrigerated overnight)
- 1 tablespoon fish sauce
- 1 1/2 tablespoons low-sodium soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/2 cup green onions scallions, sliced
- 1/4 cup cilantro leaves chopped
- Lime wedges for serving
Instructions
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Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until no longer pink, about 5 minutes. Remove and set aside.
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In the same pan, add the remaining 1 tablespoon of oil. Add the minced garlic and diced onion. Stir-fry for 1–2 minutes until fragrant.
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Push the garlic and onion to one side of the pan. Pour the beaten eggs into the other side. Scramble the eggs until just set.
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Add the cooled rice and cooked chicken to the pan. Stir everything together.
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Add the fish sauce, soy sauce, sugar, and white pepper. Stir-fry for 2–3 minutes, ensuring the rice is evenly coated.
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Stir in the sliced green onions and chopped cilantro. Cook for another minute and adjust seasonings or add more soy sauce if preferred.
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Remove from heat. Serve hot with lime wedges on the side.
Nutrition Info:
Calories: 345kcal (17%) Carbohydrates: 39g (13%) Protein: 20g (40%) Fat: 11g (17%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 5g Monounsaturated Fat: 3g Trans Fat: 0.1g Cholesterol: 116mg (39%) Sodium: 636mg (28%) Potassium: 409mg (12%) Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 312IU (6%) Vitamin C: 5mg (6%) Calcium: 52mg (5%) Iron: 2mg (11%)
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