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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
15 mins
Cal/Serv:
545
Fried rice remains the best thing to do with leftover rice. The slightly dried-out, day-old rice will absorb more of the flavors during the cooking process and crisp up more as it cooks.
Rather than soy sauce, which a traditional Chinese-style fried rice would use, our Thai fried rice uses fish sauce to give this its signature funk. If you're a lover of spice, you'll appreciate the punch of Thai red chiles here: use at your own discretion, these are potent in heat!
A simple concoction of fish sauce and Thai red chiles called prik nam pla is added during the stir-fry action and also served alongside the finished dish as an additional condiment for those who love their plates extra spicy and salty. Mix the prik nam pla together before prepping the rest of your ingredients in order to give time to develop its flavor.
Pro tip: Freeze your chicken for about 10 minutes and you'll be able to slice your chicken super thin! Slicing the chicken super thin will ensure that they cook quickly. After salt and pepper, a quick sear in the pan with adequate oil is all you'll need for super tender chicken breast.
Have you made this yet? Let us know how it went in the comments below!
Editor's note: The introduction to this recipe was updated on May 4, 2022 to include more information. A recipe video was added.
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Ingredients
2 to 3 Thai red chilis, thinly sliced
- 3 Tbsp.
fish sauce
- 2 Tbsp.
vegetable oil, divided
- 2
chicken breasts, thinly sliced
Kosher salt
Freshly ground black pepper
- 1
medium carrot, peeled and diced
- 4
cloves garlic, minced
- 4
scallions, white and light green parts cut into 1" pieces
- 1 tsp.
freshly minced ginger
- 4 cups
cooked white rice, preferably day old
- 3 Tbsp.
oyster sauce
- 2
large eggs, beaten
Freshly chopped cilantro, for serving
Lime wedges, for serving
Directions
- Step 1In a small bowl, combine chilis and fish sauce. Set aside while you prep the rest of your ingredients.
- Step 2Season chicken with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and cook, tossing occasionally, until cooked through, about 5 minutes. Remove chicken from skillet and set aside on a plate to keep warm. Drain skillet, if needed.
- Step 3Return skillet over medium-high heat and heat remaining tablespoon oil. Add carrots and cook until softened, 3 minutes. Add garlic, green onions, and ginger and cook until fragrant, 1 minute. Add rice, 3 tablespoons of the fish sauce mixture, and oyster sauce. Toss until rice is well coated, then push rice to one side of pan.
- Step 4On the empty side of the pan, add a little more oil if your pan is dry. Add beaten eggs and scramble with a rubber spatula until just barely set, then combine with rice. Return chicken to skillet and stir to combine.
- Step 5Serve with cilantro, lime wedges, and any remaining fish sauce mixture.
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