This Thai-style fried rice is the perfect mix of simplicity and flavor. It’s a great way to use up leftover rice and turns everyday ingredients into something special. The juicy chicken, fluffy rice, and balance of sweet, salty, and umami-rich sauces make it a dish everyone will love. Plus, it’s ready in under 30 minutes and requires only one pan for easy cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Jasmine rice (preferably day-old for best texture)
Boneless, skinless chicken breast or thighs (thinly sliced)
Garlic (minced)
Onion (chopped)
Carrot (diced)
Green onions (sliced)
Eggs
Soy sauce
Fish sauce
Oyster sauce
Sugar
Vegetable oil
Fresh cilantro or Thai basil (optional, for garnish)
Lime wedges (for serving)
Thai chilies or chili sauce (optional, for heat)
Directions
Prepare the rice: If using freshly cooked rice, let it cool and dry slightly to avoid sogginess. Leftover rice works best.
Cook the chicken: Heat oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5–6 minutes. Remove from the pan and set aside.
Sauté vegetables: In the same pan, add a bit more oil if needed. Sauté garlic and onion until fragrant. Add the diced carrots and cook for 2–3 minutes until slightly softened.
Scramble the eggs: Push the vegetables to one side of the pan and crack the eggs into the other side. Scramble until just set.
Stir in rice and sauces: Add the cooked rice to the pan, breaking up any clumps. Pour in soy sauce, fish sauce, oyster sauce, and sugar. Mix thoroughly to coat all ingredients.
Add chicken and green onions: Return the cooked chicken to the pan and add the sliced green onions. Stir-fry everything together for another 2–3 minutes until well combined and heated through.
Serve: Garnish with fresh herbs, lime wedges, and chili if desired. Serve hot.
Servings and timing
This recipe serves 4 people. Preparation time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes
Variations
Spicy Version: Add chopped Thai chilies, sriracha, or chili garlic paste to bring the heat.
Pineapple Chicken Fried Rice: Add fresh pineapple chunks for a sweet and tangy twist.
Low-Carb Option: Substitute cauliflower rice for a lighter version.
Vegetable Boost: Include peas, baby corn, or bell peppers for extra color and nutrients.
No Fish Sauce: Replace with additional soy sauce and a splash of lime juice for a similar depth of flavor.
Storage/Reheating
Store leftover chicken Thai fried rice in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat to restore texture, or microwave in short intervals, stirring in between. Add a splash of water or soy sauce if the rice seems dry.
FAQs
What type of rice is best for Thai fried rice?
Day-old jasmine rice is ideal for Thai fried rice because it’s dry and doesn’t clump, giving you the perfect fried rice texture.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs add more flavor and remain juicier when cooked, making them a great alternative to chicken breast.
Is fish sauce necessary?
Fish sauce gives Thai fried rice its signature depth and umami. If unavailable, substitute with more soy sauce and a squeeze of lime.
How can I make this dish gluten-free?
Use gluten-free soy sauce (tamari) and ensure your fish sauce and oyster sauce are gluten-free versions.
What vegetables go well in Thai fried rice?
Common choices include carrots, peas, onions, bell peppers, and green onions. Feel free to mix in your favorites.
Can I make this dish ahead of time?
Yes. Thai fried rice stores and reheats well, making it a great meal prep option.
Why does my fried rice turn out mushy?
This usually happens when using freshly cooked rice. Day-old rice or rice that has cooled completely yields better texture.
How do I prevent overcooking the chicken?
Thinly slice the chicken and cook it just until no longer pink. Remove it from the pan before stir-frying other ingredients to avoid drying it out.
What’s the best oil for stir-frying?
Use a high smoke-point oil like vegetable oil, canola oil, or peanut oil for best results.
Can I double the recipe?
Yes, but cook in batches to avoid overcrowding the pan, which can cause ingredients to steam rather than fry.
Conclusion
Chicken Thai Fried Rice is a fast, flavorful dish that satisfies every time. With its aromatic spices, tender chicken, and perfectly fried rice, it’s a wholesome and versatile meal that’s easy to customize and sure to please everyone at the table. Whether you’re craving takeout flavors or need a quick dinner idea, this recipe has you covered.
Chicken Thai Fried Rice is a quick, flavorful dish made with tender chicken, jasmine rice, fresh vegetables, and savory Thai seasonings. It’s an easy one-pan meal perfect for busy weeknights or a satisfying lunch.
Ingredients
3 cups day-old jasmine rice
1 lb boneless, skinless chicken breast or thighs, thinly sliced
3 cloves garlic, minced
1 small onion, chopped
1 medium carrot, diced
2 green onions, sliced
2 eggs
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp oyster sauce
1 tsp sugar
2–3 tbsp vegetable oil
Fresh cilantro or Thai basil (optional, for garnish)
Lime wedges (for serving)
Thai chilies or chili sauce (optional, for heat)
Instructions
If using freshly cooked rice, let it cool and dry for better texture. Leftover rice is ideal.
Heat 1–2 tablespoons of oil in a large skillet or wok over medium-high heat. Add sliced chicken and cook for 5–6 minutes until browned and fully cooked. Remove and set aside.
In the same pan, add more oil if needed. Sauté garlic and onion until fragrant. Add diced carrots and cook for 2–3 minutes until softened.
Push the vegetables to one side of the pan and crack the eggs into the other side. Scramble gently until just set.
Add the rice, breaking up any clumps. Pour in soy sauce, fish sauce, oyster sauce, and sugar. Stir thoroughly to combine and coat all ingredients.
Return the cooked chicken to the pan and add the green onions. Stir-fry everything together for another 2–3 minutes until heated through.
Serve hot, garnished with fresh herbs, lime wedges, and chili if desired.
Notes
Use day-old jasmine rice for ideal texture and separation.Substitute chicken thighs for a juicier and more flavorful result.Add Thai chilies or chili paste for heat.Customize with your favorite vegetables like bell peppers or peas.Store leftovers in an airtight container for up to 3 days.
