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Loading...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.
