
Thai Fried Rice
Fried rice stands out as the perfect way to transform leftover rice into a delicious dish. The slightly dried-out, day-old rice beautifully absorbs more flavors during the cooking process, crisping up wonderfully as it cooks.Our Thai fried rice differs from the traditional Chinese-style, utilizing fish sauce for its distinctive funk. For spice enthusiasts, the addition of Thai red chiles packs a delightful punch, but use them cautiously as they are highly potent in heat!During the stir-fry, a simple combination of fish sauce and Thai red chiles, known as prik nam pla, is incorporated and served alongside the finished dish as an extra condiment for those who crave an extra kick of spiciness and saltiness. To develop the flavor, mix the prik nam pla before you prepare the rest of the ingredients.Here's a pro tip: Prior to slicing, freeze your chicken for about 10 minutes to achieve super thin cuts. This method ensures quick cooking, and after seasoning with salt and pepper, a swift sear in the pan with adequate oil will render the chicken breast incredibly tender.
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 c. cooked white rice, preferably day old
- 3 tbsp. oyster sauce
- 2 large eggs, beaten
- Freshly chopped cilantro, for serving
- Lime wedges, for serving
Instructions
- In a small bowl, combine chilis and fish sauce. Set aside while you prep the rest of your ingredients.
- Season 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.
- Return 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.
- On 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.
- Serve with cilantro, lime wedges, and any remaining fish sauce mixture.
Nutrition
Calories: 545kcalCarbohydrates: 60gProtein: 40gFat: 14gSaturated Fat: 2gCholesterol: 192mgSodium: 1542mgPotassium: 808mgFiber: 2gSugar: 3gCalcium: 69mgIron: 5mg
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