Name: Thai Chicken Egg Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 cups cooked jasmine rice (cold, day-old preferred); 300 g boneless skinless chicken thighs, diced; 3 large eggs, lightly beaten; 4 cloves garlic, minced; 1 small yellow onion, finely diced; 1 cup chopped Chinese kale or napa cabbage; 2 spring onions, sliced (whites and greens separated); 2 tbsp vegetable oil; 2 tbsp light soy sauce; 1 tsp dark soy sauce; 1 tbsp fish sauce; 1 tsp oyster sauce; 1/2 tsp ground white pepper; 1 tsp sugar; 1 cucumber, sliced; 1 tomato, cut into wedges; 1 lime, cut into wedges; Sliced prik nam som (bird's eye chilies in vinegar), optional

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This classic Thai fried rice brings together tender chicken, fluffy jasmine rice, and ribbons of scrambled egg in a savory, garlicky stir-fry. Served with fresh cucumber, tomato, and a squeeze of lime, it's a quick and satisfying meal that captures the everyday flavors of Thai home cooking.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

510 kcalCalories
17 gFat
4 gSaturated Fat
58 gCarbs
2 gFiber
3 gSugar
30 gProtein
860 mgSodium
480 mgPotassium
75 mgCalcium
3 mgIron
10 mgVitamin C
120 mcgVitamin A

Ingredients

For the fried rice

4 cups cooked jasmine rice (cold, day-old preferred)
300 g boneless skinless chicken thighs, diced
3 large eggs, lightly beaten
4 cloves garlic, minced
1 small yellow onion, finely diced
1 cup chopped Chinese kale or napa cabbage
2 spring onions, sliced (whites and greens separated)
2 tbsp vegetable oil

For the seasoning

2 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp fish sauce
1 tsp oyster sauce
1/2 tsp ground white pepper
1 tsp sugar

For serving

1 cucumber, sliced
1 tomato, cut into wedges
1 lime, cut into wedges
Sliced prik nam som (bird's eye chilies in vinegar), optional

Directions

Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the diced chicken and stir-fry for 3-4 minutes until just cooked through, then remove and set aside.
Add the remaining 1 tablespoon of oil and sauté the garlic and onion for about 30 seconds until fragrant.
Push the aromatics to one side of the wok and pour the beaten eggs into the empty space. Scramble briefly, then mix with the aromatics.
Add the cold jasmine rice, breaking up any clumps, and stir-fry vigorously for 2-3 minutes until the rice is heated through and evenly coated.
Return the chicken to the wok along with the chopped Chinese kale and spring onion whites. Toss to combine for about 1 minute.
Add the soy sauces, fish sauce, oyster sauce, white pepper, and sugar. Toss everything together for another minute until well combined and slightly smoky.
Stir in the spring onion greens, give it a final toss, and remove from the heat.
Serve hot with sliced cucumber, tomato wedges, lime wedges, and optional chilies in vinegar on the side.

Cook’s Notes

Day-old cold rice is essential for authentic texture — fresh rice turns mushy when stir-fried.
Cook over the highest heat possible and avoid overcrowding the wok to achieve the signature smoky flavor.
Add a splash of water if the rice seems dry, but be sparing — you want distinct, separate grains.
For extra richness, drizzle in a raw egg yolk at the very end and toss quickly for a glossy finish.
Adjust fish sauce and soy sauce to taste; Thai cooking balances salty and umami without being overpowering.

DinnerSavoureux