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 recipeDodaj do posiłku lub planu Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsDodaj wszystko do listy zakupówClear checks2 or more Thai red chiles, thinly slicedDodaj do listy zakupów3 tbsp fish sauceDodaj do listy zakupów2 tbsp vegetable oil, divided, plus more if neededDodaj do listy zakupów2 chicken breasts, thinly slicedDodaj do listy zakupówKosher salt, to tasteDodaj do listy zakupówFreshly ground black pepper, to tasteDodaj do listy zakupów1 medium carrot, peeled and dicedDodaj do listy zakupów4 cloves garlic, mincedDodaj do listy zakupów4 scallions, white and light-green parts cut into 1-inch piecesDodaj do listy zakupów1 tsp freshly minced gingerDodaj do listy zakupów4 cups cooked white rice, preferably day-oldDodaj do listy zakupów3 tbsp oyster sauceDodaj do listy zakupów2 large eggs, beatenDodaj do listy zakupówFresh cilantro, for servingDodaj do listy zakupówLime wedges, for servingDodaj do listy zakupówInstructionsCombine 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
