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Thai Fried Rice

Thai Fried Rice Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked jasmine rice, day-old and cold
  • 2 tbsp vegetable oil
  • 8 oz boneless, skinless chicken breast, thinly sliced
  • 4 garlic cloves, minced
  • 2–3 bird’s eye chilies, thinly sliced
  • 1 large egg, lightly beaten
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 1 cup fresh Thai basil leaves
  • Lime wedges and crispy fried shallots, for serving

Method
 

  1. Heat a wok or large skillet over high heat until smoking. Add the oil, then the chicken in a single layer. Sear for 1 minute, then stir-fry until cooked through, about 2 minutes more.
  2. Add the garlic and chilies and stir-fry for 30 seconds. Push everything to one side, scramble the egg in the empty space, then stir it into the mixture.
  3. Add the cold rice, soy sauce, fish sauce, and sugar. Stir-fry for 2–3 minutes, breaking up clumps, until every grain is coated and the rice has crisp edges.
  4. Remove from the heat and fold in the Thai basil and a squeeze of lime. Serve immediately with crispy shallots and extra lime wedges.

Notes

Day-old jasmine rice is the secret to dry, separate grains. If you just cooked the rice, spread it on a sheet pan and let it cool in the fridge for at least 30 minutes before frying.