Home›Recipes›Pasta, Rice & Noodles›Thai Chicken Fried Rice← Back to recipesPasta, Rice & NoodlesThai Chicken Fried Rice Scale ingredients½×1×2×3×MeasurementsBothUSMetric Open Cook ModePrint recipeAñadir a comida o plan Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsAñadir todo a la lista de comprasClear checks2 or more Thai red chiles, thinly slicedAñadir a la lista de compras3 tbsp fish sauceAñadir a la lista de compras2 tbsp vegetable oil, divided, plus more if neededAñadir a la lista de compras2 chicken breasts, thinly slicedAñadir a la lista de comprasKosher salt, to tasteAñadir a la lista de comprasFreshly ground black pepper, to tasteAñadir a la lista de compras1 medium carrot, peeled and dicedAñadir a la lista de compras4 cloves garlic, mincedAñadir a la lista de compras4 scallions, white and light-green parts cut into 1-inch piecesAñadir a la lista de compras1 tsp freshly minced gingerAñadir a la lista de compras4 cups cooked white rice, preferably day-oldAñadir a la lista de compras3 tbsp oyster sauceAñadir a la lista de compras2 large eggs, beatenAñadir a la lista de comprasFresh cilantro, for servingAñadir a la lista de comprasLime wedges, for servingAñadir a la lista de comprasInstructionsCombine the sliced chiles and fish sauce in a small bowl. Set aside while preparing the remaining ingredients.Season the chicken with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat.Cook the chicken, tossing occasionally, for about 5 minutes or until cooked through. Transfer to a plate and keep warm.Return the skillet to medium-high heat and add the remaining tablespoon oil. Add the carrot and cook for about 3 minutes, until softened.Add the garlic, scallions, and ginger. Cook for about 1 minute, until fragrant.Add the rice, 3 tablespoons of the chile-fish-sauce mixture, and the oyster sauce. Toss until the rice is evenly coated, then push the rice to one side of the skillet.Add a little more oil to the empty side if necessary. Add the beaten eggs and scramble until barely set, then mix them into the rice.Return the chicken to the skillet and stir until combined and heated through.Serve with cilantro, lime wedges, and any remaining chile-fish-sauce mixture.NotesServes 4.Keep cookingRelated recipesMore in Pasta, Rice & Noodles → Main DishesCopycat Chipotle Chicken4 servings2 hr 35 min (includes marinating) Main DishesEasy Chicken Parmesan4 servings Main DishesCilantro-Lime Chicken4 servings55 min Main DishesSlow-Cooker Chicken Thighs
