Thai Fried Rice
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
330 kcal
-
Course
Main Course
-
Cuisine
Asian
Thai Fried Rice
Report
This Thai fried rice is loaded with chicken, egg and vegetables, all stir fried together in a savory sauce. A copy of the take out favorite that can be made at home in less than 30 minutes!
Share:
Ingredients
- 2 tablespoons + 2 teaspoons vegetable oil divided use
- 3/4 pound boneless skinless chicken breasts thinly sliced
- 2 tablespoons corn starch
- 1/2 cup onion finely chopped
- 1/2 cup carrots peeled, quartered and sliced
- 2 teaspoons minced garlic
- 2 eggs lightly beaten
- 3 cups cooked white rice long grain works best
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- salt and pepper to taste
- 1/4 cup green onions sliced
- sliced cucumbers, cilantro leaves and tomato wedges for garnish
Instructions
- Heat 2 tablespoons of oil in a large pan over medium high heat. Place the chicken in a bowl with the corn starch and toss to coat. Season the chicken pieces with salt and pepper to taste.
- Place the chicken in a single layer in the pan. Cook for 3-4 minutes per side or until chicken is browned and cooked through. You may need to work in batches.
- Remove the chicken from the pan and cover with foil to keep warm.
- Add 1 teaspoon of oil to the pan, along with the onion and carrots. Cook for 4-5 minutes or until veggies are softened.
- Add the garlic and cook for 30 seconds.
- Remove the vegetables from the pan, then cover with foil to keep warm.
- Pour the remaining teaspoon of oil into the pan; add the eggs and cook, stirring occasionally and breaking up with a spatula, until the eggs are scrambled and cooked through. Season the eggs with salt and pepper.
- Add the rice, chicken, and reserved cooked veggies to the pan. Stir in the fish sauce, soy sauce and sugar, and mix gently until everything is thoroughly combined and warmed through, 3-4 minutes.
- Sprinkle green onions over the top of the rice mixture, then serve. Garnish with cilantro leaves, sliced cucumber and tomatoes.
Nutrition Information
Show Details
Calories
330kcal
(17%)
Carbohydrates
38g
(13%)
Protein
25g
(50%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Cholesterol
296mg
(99%)
Sodium
1460mg
(61%)
Potassium
266mg
(8%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
2855IU
(57%)
Vitamin C
7.1mg
(8%)
Calcium
165mg
(17%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 25g | 50% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 296mg | 99% |
| Sodium | 1460mg | 61% |
| Potassium | 266mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2855IU | 57% |
| Vitamin C | 7.1mg | 8% |
| Calcium | 165mg | 17% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
Other Recipes
You'll Also Love
