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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||17%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 67g||25%|
|Dietary Fiber 4g||13%|
|Total Sugars 5g|
|Vitamin C 23mg||117%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This simple yet tasty recipe for chicken fried rice will please everyone at your table with its vibrant flavors. It is easy to make at home and rivals the fried rice you would get at your favorite Asian restaurant. If you happen to have leftover rice, making this fried rice recipe is the perfect way to use it up; but even freshly made rice works well when fried up in the right way and with the right sauces.
This recipe will teach you how to do just that, so your fried rice tastes as light and flavorful as it possibly can. The dish also includes mushrooms and peas and is topped off with spring onions, giving it a fresh and bright appearance. Some traditionalist Thai food fans claim that fried rice, including soy sauce, is not authentically Thai but more like a Chinese stir-fry, while other Thai cooks—including cookbook authors—include the ingredient without apology. Whether to use it or not is up to you. Serve with Thai chile sauce on the side for those who like it extra spicy.
Click Play to See This Recipe Come Together
“A great fridge clean-out that’s fast and full of flavor.” —Renae Wilson
4 to 5 cups cooked rice, preferably several days old
1 boneless, skinless chicken breast, or 2 thighs, chopped into small pieces
3 tablespoons soy sauce
3 tablespoons chicken stock
3 tablespoons fish sauce, more to taste
1 tablespoon lime juice, more to taste
1 teaspoon granulated sugar
1/8 teaspoon white pepper, or black pepper
2 to 3 tablespoons vegetable oil
4 spring onions, sliced, white and green parts separated
3 to 4 cloves garlic, minced
1 red or green chile pepper, thinly sliced, or a sprinkling of chile flakes
5 to 7 fresh shiitake mushrooms, stemmed and chopped into small pieces
1 small stalk celery, thinly sliced
1/2 cup frozen peas
1 large egg
Thai sweet chile sauce, for serving, optional
Gather the ingredients.
If using leftover cold rice, drizzle a teaspoon or two of oil on your fingers and work through the rice, separating clumps back into grains.
Place the chopped chicken in a bowl and add 1 tablespoon of the soy sauce. Stir well and set aside.
Combine the chicken stock, fish sauce, remaining 2 tablespoons soy sauce, lime juice, sugar, and white pepper. Set aside.
Heat a wok or large frying pan over high or medium-high heat. Drizzle in 2 tablespoons of oil and swirl around, then add the white parts of the spring onions plus the garlic and chile.
Stir-fry 1 minute, then add the chicken. Stir-fry 2 to 3 minutes, or until chicken turns evenly opaque.
Add the mushrooms and celery and stir-fry 2 to 3 minutes, until everything is cooked through (celery should stay a little crunchy). If your wok or pan becomes too dry, add a little more oil.
Keeping the heat high, add the rice. Stir-fry using a spatula or other flat utensil to gently lift and turn the rice.
Gradually begin adding the stir-fry sauce, 1 to 2 tablespoons at a time. Continue stir-frying 6 to 10 minutes, or until all the sauce has been added.
Add frozen peas and stir to incorporate. Then push everything aside to reveal the center of the pan.
Crack in the egg and quickly stir-fry to scramble.
Continue stir-frying everything together over high heat 2 more minutes or until the rice is light and falls easily into separate grains.
Remove from heat and taste test, adding a little more fish sauce until the desired flavor is achieved. If too salty, add a squeeze of lime juice. Top with reserved green onion parts. For those who like it extra spicy, serve with Thai chile sauce on the side.
- Although stir-frying looks simple, there are a few tips to keep in mind so you don’t end up with a burnt or unevenly cooked dish. A nonstick pan makes frying easier, as there is more moisture kept in the pan; if you don’t have nonstick, it can get too dry, especially after frying the egg. Adding a little oil can help—just push the ingredients aside and drizzle some into the bottom of the pan, then continue stir-frying. Also, this will give your fried rice a restaurant-looking “shine” when served.
- Avoid adding too much extra stock or other liquids when frying the rice, or your rice will become too heavy and lumpy.
What Is the Difference Between Thai Fried Rice and Chinese Fried Rice?
Thai and Chinese fried rice are very similar since they are both typically made with rice, egg, protein, and/or vegetables. And while the exact recipe can vary greatly in both cuisines, the major difference is that Thai fried rice includes fish sauce and sometimes lime juice, giving it a Southeast Asian flavor.
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