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 recipeAggiungi al pasto o al piano Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsAggiungi tutto alla lista della spesaClear checks2 or more Thai red chiles, thinly slicedAggiungi alla lista della spesa3 tbsp fish sauceAggiungi alla lista della spesa2 tbsp vegetable oil, divided, plus more if neededAggiungi alla lista della spesa2 chicken breasts, thinly slicedAggiungi alla lista della spesaKosher salt, to tasteAggiungi alla lista della spesaFreshly ground black pepper, to tasteAggiungi alla lista della spesa1 medium carrot, peeled and dicedAggiungi alla lista della spesa4 cloves garlic, mincedAggiungi alla lista della spesa4 scallions, white and light-green parts cut into 1-inch piecesAggiungi alla lista della spesa1 tsp freshly minced gingerAggiungi alla lista della spesa4 cups cooked white rice, preferably day-oldAggiungi alla lista della spesa3 tbsp oyster sauceAggiungi alla lista della spesa2 large eggs, beatenAggiungi alla lista della spesaFresh cilantro, for servingAggiungi alla lista della spesaLime wedges, for servingAggiungi alla lista della spesaInstructionsCombine 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
