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 recipeAjouter au repas ou au menu Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsTout ajouter à la liste de coursesClear checks2 or more Thai red chiles, thinly slicedAjouter à la liste de courses3 tbsp fish sauceAjouter à la liste de courses2 tbsp vegetable oil, divided, plus more if neededAjouter à la liste de courses2 chicken breasts, thinly slicedAjouter à la liste de coursesKosher salt, to tasteAjouter à la liste de coursesFreshly ground black pepper, to tasteAjouter à la liste de courses1 medium carrot, peeled and dicedAjouter à la liste de courses4 cloves garlic, mincedAjouter à la liste de courses4 scallions, white and light-green parts cut into 1-inch piecesAjouter à la liste de courses1 tsp freshly minced gingerAjouter à la liste de courses4 cups cooked white rice, preferably day-oldAjouter à la liste de courses3 tbsp oyster sauceAjouter à la liste de courses2 large eggs, beatenAjouter à la liste de coursesFresh cilantro, for servingAjouter à la liste de coursesLime wedges, for servingAjouter à la liste de coursesInstructionsCombine 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
