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 recipeAan maaltijd of plan toevoegen Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsAlles aan boodschappenlijst toevoegenClear checks2 or more Thai red chiles, thinly slicedAan boodschappenlijst toevoegen3 tbsp fish sauceAan boodschappenlijst toevoegen2 tbsp vegetable oil, divided, plus more if neededAan boodschappenlijst toevoegen2 chicken breasts, thinly slicedAan boodschappenlijst toevoegenKosher salt, to tasteAan boodschappenlijst toevoegenFreshly ground black pepper, to tasteAan boodschappenlijst toevoegen1 medium carrot, peeled and dicedAan boodschappenlijst toevoegen4 cloves garlic, mincedAan boodschappenlijst toevoegen4 scallions, white and light-green parts cut into 1-inch piecesAan boodschappenlijst toevoegen1 tsp freshly minced gingerAan boodschappenlijst toevoegen4 cups cooked white rice, preferably day-oldAan boodschappenlijst toevoegen3 tbsp oyster sauceAan boodschappenlijst toevoegen2 large eggs, beatenAan boodschappenlijst toevoegenFresh cilantro, for servingAan boodschappenlijst toevoegenLime wedges, for servingAan boodschappenlijst toevoegenInstructionsCombine 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
