I love Thai food. And fried rice is so easy to make, so I make this quite frequently!
I’m lucky I have a partner who allows me to experiment so much with food.
This Chicken fried rice is one of those comforting, quick, and satisfying meals that never gets old.
And because it has a Thai twist, it takes the flavors to a whole new level.
The balance of savory soy sauce and umami-rich fish sauce makes it very delicious!
Please note I’m adding variations and substitutions after the recipe.
This comes together in under 30 minutes. Whether you’re using up leftover rice or making a fresh batch, this fried rice includes chicken, crisp vegetables, and aromatic Thai flavors that make it very flavourful!
Before you read this, give my honey crispy chicken and soy-chicken stir fry a try. I normally use boneless chicken pieces (thighs mainly) in most of my recipes so the cutting work is really less.
Let’s dive in!
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Tips for the best Chicken Fried rice
- Use day-old rice for the best texture. Freshly cooked rice tends to be too soft and sticky, making fried rice mushy. If you don’t have leftover rice, spread freshly cooked rice on a baking sheet and let it cool in the fridge for at least 30 minutes before using. A rice cooker makes it easy to cook perfect rice every time.
- Marinate the chicken for extra flavor. A quick 15-minute marinade with soy sauce, fish sauce, and garlic makes the chicken extra juicy and flavorful.
- Use a wok or large pan to get that signature smoky, restaurant-style fried rice. A carbon steel wok heats up quickly and evenly, giving the best stir-fry results.
- Cook on high heat and work quickly. The key to perfect fried rice is stir-frying everything quickly over high heat to get that slightly crispy texture.
- Don’t overcrowd the pan. If the ingredients are packed too tightly, they’ll steam instead of frying. Cook in batches if needed for the best results.
- Finish with fresh lime juice for that Thai touch. This small step enhances all the flavors and gives the fried rice a subtle citrusy kick.
Thai-Inspired Chicken Fried Rice
Course: Lunch, DinnerDifficulty: Easy4
servings10
minutes15
minutesIngredients
2 cups cooked jasmine rice (preferably day-old)
2 tablespoons vegetable oil
2 chicken breasts, diced
2 eggs, beaten
3 cloves garlic, minced
½ cup diced carrots
½ cup frozen peas
3 green onions, chopped
2 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon oyster sauce
1 teaspoon sugar
½ teaspoon white pepper
Juice of ½ lime
¼ cup fresh cilantro, chopped (optional)
Directions
- Heat 1 tablespoon of oil in a large wok or pan over high heat. Add the diced chicken and stir-fry for 4-5 minutes until golden brown and cooked through. Remove from the pan and set aside.
- Add another tablespoon of oil to the pan. Pour in the beaten eggs and scramble until just set, then push them to one side of the pan.
- Add the minced garlic, diced carrots, and peas to the pan. Stir-fry for 2 minutes until the vegetables are slightly softened.
- Add the cooked rice to the pan and break up any clumps with a spatula. Stir everything together to evenly distribute the ingredients.
- Drizzle in the soy sauce, fish sauce, oyster sauce, sugar, and white pepper. Stir-fry for another 2-3 minutes, ensuring the rice is evenly coated in the sauce.
- Return the cooked chicken to the pan and toss everything together until well combined. Let the rice cook undisturbed for 30 seconds to develop a slight crisp at the bottom.
- Remove from heat and squeeze fresh lime juice over the rice. Garnish with chopped green onions and cilantro.
- Serve hot and enjoy with extra lime wedges or Thai chili flakes for added heat.
- You can make this dish once a week, especially if you love rice!
Variations & Substitutions
For a spicy version, add 1 teaspoon of Thai chili paste or a finely chopped red chili.
For a low-carb option, swap the rice for cauliflower rice and reduce the soy sauce to avoid excess moisture.
To make it vegetarian, substitute the chicken with firm tofu.
For more protein, toss in some cooked shrimp along with the chicken for a surf-and-turf style fried rice.
If you’re a fan of Asian Cooking, I promise you that you will enjoy the taste of this one! And if you have more ideas of chicken recipes you’d like to see, leave a comment on the blog!
I hope this recipe brings as much happiness to your kitchen as it does to mine.
Give it a try, and don’t forget to experiment with the variations to make it truly your own.
If you do make this, I’d love to hear how it turned out—let me know in the comments or share your version on social media!
