Thai Fried Rice
A vibrant and aromatic classic that balances savory, sweet, and tangy flavors in every bite of perfectly stir-fried jasmine rice.
Ingredients
- •4 cups cooked jasmine rice, chilled overnight (approx. 600g)
- •1 lb (450g) chicken breast, thinly sliced
- •3 tablespoons vegetable oil
- •3 cloves garlic, minced
- •1 small yellow onion, diced
- •2 large eggs, lightly beaten
- •2 tablespoons soy sauce
- •1 tablespoon fish sauce (ensure kosher certification)
- •1 teaspoon sugar
- •2 stalks green onions, sliced
- •1/2 cup cherry tomatoes, halved
- •1/4 cup fresh cilantro, chopped
- •1 lime, cut into wedges for serving
Instructions
- 1
Heat one tablespoon of oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry until fully cooked and golden brown. Remove the chicken from the pan and set aside.
- 2
Add the remaining two tablespoons of oil to the same pan. Add the onion and garlic, stir-frying for about 2 minutes until fragrant and softened.
- 3
Push the vegetables to one side of the pan and pour the beaten eggs into the empty space. Scramble the eggs until just set, then mix them into the vegetables.
- 4
Add the chilled jasmine rice to the pan, breaking up any clumps with a spatula. Stir-fry for 3-4 minutes until the rice is heated through and slightly toasted.
- 5
Return the cooked chicken to the pan. Add the soy sauce, fish sauce, and sugar. Toss everything together thoroughly to ensure the rice is evenly coated and seasoned.
- 6
Fold in the cherry tomatoes and green onions, cooking for another minute until the tomatoes are just warmed through.
- 7
Remove from heat, garnish with fresh cilantro, and serve immediately with lime wedges on the side.
💡 Chef tips
- Always use day-old, refrigerated rice; fresh rice contains too much moisture and will result in a mushy texture.
- Keep the heat high throughout the cooking process to achieve a 'wok hei' or smoky charred flavor.
- If you want a vegetarian version, substitute the chicken with extra-firm tofu and use a high-quality soy sauce or vegan 'fish' sauce.
✅ How it should turn out
The finished dish should feature distinct, non-clumping grains of rice with a golden hue, smelling of savory aromatics and fresh lime, with a perfect balance of salty, sweet, and umami flavors.