Thai Fried Rice
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
330 kcal
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Course
Main Course
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Cuisine
Asian
Thai Fried Rice
Description
This Thai Fried Rice highlights tender chicken breast pieces coated in cornstarch to create a light crust during cooking, paired with softened onions and carrots. The mix of scrambled eggs folded in adds richness and a tender bite, blending seamlessly with the fluffy white rice. The combination of fish sauce and soy sauce contributes deep umami and saltiness, while sugar balances the flavors with a subtle sweetness.
The preparation involves cooking the chicken separately for even browning, then sautéing the vegetables and garlic to soften them without losing their texture. Eggs are scrambled in the pan before combining everything, ensuring distinct layers that come together harmoniously in the final dish. This method also helps maintain the individual character of each ingredient.
Serve this Thai Fried Rice hot, garnished with sliced green onions and fresh cucumber, tomato, and cilantro on the side to add brightness and freshness. It works well as a standalone meal or alongside other Thai dishes and can be adapted to include other proteins or vegetables as desired.
Ingredients
- 2 tablespoons vegetable oil divided use, 2 teaspoons
- 3/4 pound chicken breast thinly sliced, boneless skinless
- 2 tablespoons corn starch
- 1/2 cup onion finely chopped
- 1/2 cup carrot peeled, quartered and sliced
- 2 teaspoons garlic minced
- 2 egg lightly beaten
- 3 cups white rice long grain works best, cooked
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- salt to taste
- black pepper to taste
- 1/4 cup green onions sliced
- cucumber sliced (cucumber), leaves (cilantro), wedges (tomato), for garnish
- cilantro
- tomato
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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