Thai Fried Rice
Enjoy this aromatic, quick-cooking Thai classic featuring jasmine rice tossed with tender chicken, eggs, and fresh vegetables in a savory garlic-soy sauce.
Ingredients
- •4 cups cooked jasmine rice, chilled overnight (800g)
- •2 tablespoons neutral vegetable oil (30ml)
- •3 cloves garlic, finely minced
- •2 shallots, thinly sliced
- •250g boneless chicken breast, cut into small bite-sized pieces
- •2 large eggs, lightly beaten
- •2 tomatoes, cored and diced
- •2 stalks scallions, cut into 1-inch lengths
- •1.5 tablespoons soy sauce
- •1 tablespoon fish sauce (or extra soy sauce for a strictly pareve/umami profile)
- •1 teaspoon sugar
- •0.5 teaspoon white pepper
- •1 lime, cut into wedges for serving
- •2 tablespoons fresh cilantro, chopped
Instructions
- 1
In a small bowl, mix together the soy sauce, fish sauce, sugar, and white pepper until the sugar dissolves.
- 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering.
- 3
Add the diced chicken and stir-fry for 4 to 5 minutes until fully cooked through and lightly browned, then remove from the wok and set aside.
- 4
Add the remaining 1 tablespoon of oil to the same wok, then add the minced garlic and sliced shallots, stirring constantly for about 30 seconds until fragrant.
- 5
Push the aromatics to one side of the wok, pour the beaten eggs into the empty space, and scramble them softly until just set.
- 6
Add the chilled jasmine rice, cooked chicken, and the sauce mixture into the wok.
- 7
Turn the heat up to high and toss everything vigorously for 3 to 5 minutes, breaking up any clumps of rice until the grains are evenly coated and heated through.
- 8
Stir in the diced tomatoes and scallions, cooking for another minute until just warmed.
- 9
Remove from heat, garnish with fresh cilantro, and serve immediately with lime wedges on the side.
💡 Chef tips
- Always use day-old cold cooked jasmine rice; freshly cooked rice will contain too much moisture and make the fried rice mushy.
- Prep all your ingredients before turning on the stove, as the actual stir-frying process goes extremely fast.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a hot pan.
✅ How it should turn out
The finished fried rice should have distinct, fluffy grains with a savory, smoky aroma, balanced by the freshness of tomatoes, scallions, and a bright squeeze of lime.