Every time I go to Thailand, I order this on my first night there.
I can never tire of egg-fried rice, it’s my absolute favorite. This particular recipe includes fish sauce and oyster sauce.
Because my partner is a vegetarian, I get the veg versions of these sauces on Amazon. You can get the Oyster Sauce (Vegetarian) here and the Fish Sauce (Vegetarian) here.
Quick Honey Soy Sauce Chicken Stir-Fry
Course: Lunch, DinnerDifficulty: Easy2
servings10
minutes15
minutes25
minutesIngredients
2 cups cooked rice (preferably day-old, cold rice)
2 eggs, beaten
1 tablespoon oil (vegetable or sesame)
1 teaspoon ginger-garlic paste
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon fish sauce
½ teaspoon black pepper
2-3 Thai chilies, finely chopped (adjust to spice preference)
½ cup mixed vegetables (optional, carrots, peas, corn, or bell peppers)
2 green onions, chopped (for garnish)
½ teaspoon chili flakes (optional, for extra heat)
1 teaspoon lime juice (optional, for a fresh Thai touch)
Directions
- Heat ½ tablespoon oil in a pan or wok over medium-high heat. Add the beaten eggs and scramble until just cooked. Remove from the pan and set aside.
- Add the remaining ½ tablespoon oil to the pan. Stir-fry the ginger-garlic paste and Thai chilies for 30 seconds until fragrant. Add the mixed vegetables and cook for 1-2 minutes until slightly tender.
- Add the cold cooked rice to the pan and break it apart using a spatula. Stir-fry for 2-3 minutes to heat through.
- Pour in soy sauce, oyster sauce, fish sauce, and black pepper. Stir well to evenly coat the rice. Toss in the scrambled eggs and mix everything together.
- Garnish with chopped green onions and a sprinkle of chili flakes for an extra kick. If desired, squeeze a bit of lime juice over the top for a fresh Thai-inspired touch. Serve hot and enjoy!
- I am currently using this deep-frying pan to make any stir-fry, it’s awesome!
Notes:
✔ Use cold, day-old rice – This prevents the rice from becoming mushy.
✔ Adjust the spice – Thai chilies are fiery! Use fewer chilies or remove the seeds for less heat.
✔ Customize it! – Add shrimp, chicken, or tofu for extra protein.
Storage & Reheating:
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in a pan or microwave with a splash of water to retain moisture.
