Can I use freshly cooked rice for this recipe?

While freshly cooked rice can be used, the best results come from using rice that has been cooked and then refrigerated for several hours or overnight. This cooling period allows the grains to firm up, which helps prevent the fried rice from becoming mushy when cooked. The firmer texture of the cooled rice ensures that each grain remains separate and distinct, creating the perfect consistency for your dish.

What can I substitute for chicken if I'm vegetarian or vegan?

Are you looking to make a vegetarian or vegan version of Thai Chicken Fried Rice? No problem! Swap out the chicken for tofu, tempeh, or a medley of delicious veggies like bell peppers, broccoli, and peas. Tofu and tempeh are tasty protein alternatives, while the extra veggies bring in a pop of color and texture. Just adjust the cooking time a bit to ensure the tofu or tempeh is fully cooked and the veggies are tender but still crispy. Enjoy your meat-free fried rice!

Can I make this recipe gluten-free?

If you want to make this recipe gluten-free, just make sure to use gluten-free soy sauce or tamari and double-check that all other sauces, like oyster sauce, are also gluten-free. You can find gluten-free versions of oyster sauce in stores. By being mindful of these ingredients, you can whip up a delicious and safe meal that caters to gluten-free dietary needs, all without compromising on flavor or authenticity.

Thai Chicken Fried Rice(Khao Pad Gai)

Name: Thai Chicken Fried Rice(Khao Pad Gai) easy weeknight meal
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 2 cups of cooked jasmine rice (best if left overnight in the fridge); 1/2 pound chicken breast, thinly sliced; 2 large eggs; 1 large onion, chopped; 2 tomatoes, chopped into wedges; 3 cloves garlic, minced; 2 tablespoons vegetable oil; 2 tablespoons soy sauce; 1 tablespoon fish sauce; 1 tablespoon oyster sauce; 1 teaspoon sugar; 1/4 cup chopped green onions; 1/4 cup chopped cilantro; 1/2 teaspoon ground white pepper; Optional: cucumber slices and lime wedges for serving

Description

This Thai Chicken Fried Rice, also known as Khao Pad Gai, is a vibrant and flavorful dish that brings the essence of Thai cooking into your kitchen. It features a blend of jasmine rice, tender chicken slices, and fresh vegetables such as onions and tomatoes. The dish is seasoned with soy sauce, fish sauce, and oyster sauce for an authentic taste. Eggs add richness to the dish, while chopped cilantro and green onions provide a fresh, herbal note. Perfect for a quick dinner or a delightful lunch, this fried rice is a delicious way to enjoy the simplicity and depth of Thai cuisine.

Ingredients

Scale

2 cups of cooked jasmine rice (best if left overnight in the fridge)
1/2 pound chicken breast, thinly sliced
2 large eggs
1 large onion, chopped
2 tomatoes, chopped into wedges
3 cloves garlic, minced
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1/4 cup chopped green onions
1/4 cup chopped cilantro
1/2 teaspoon ground white pepper
Optional: cucumber slices and lime wedges for serving

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Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the minced garlic and sauté for about 30 seconds or until fragrant. Stir continuously to prevent burning.

2. Push the garlic to one side of the pan to create space for cooking the chicken. Add the sliced chicken breast to the skillet in an even layer. Allow it to cook undisturbed for 2-3 minutes until the bottom turns golden brown. Stir occasionally to ensure even cooking.

3. Continue cooking the chicken until it is fully cooked and no longer pink in the center, about 5-7 minutes. Use a spatula to break up any large pieces of chicken. Once cooked, transfer the chicken to a plate and set it aside.

4. In the same skillet or wok, heat the remaining tablespoon of vegetable oil over medium-high heat. Add the diced onion, bell pepper (red or green for color contrast), carrots, and peas. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp. Stir frequently to ensure even cooking and prevent sticking.

5. Push the vegetables to the side of the pan to create space for scrambling the eggs. Pour the beaten eggs into the cleared space. Let them set slightly for a few seconds, then use a spatula to scramble the eggs until they are fully cooked and broken into small pieces.

6. Add the cooked jasmine rice to the skillet, breaking up clumps with the spatula. Stir-fry the rice with the vegetables and eggs for 2-3 minutes. This allows the rice to absorb the flavors of the vegetables and eggs while ensuring it is evenly heated.

7. Return the cooked chicken and any juices accumulated on the plate to the skillet. Pour in the soy sauce, fish sauce, oyster sauce, and sprinkle with sugar. Stir-fry everything together for another 2-3 minutes until all ingredients are combined and heated. Adjust seasoning to taste, adding more soy sauce or fish sauce if desired.

8. Remove the skillet from the heat and garnish the Thai Chicken Fried Rice with fresh cilantro leaves. Serve hot with lime wedges on the side for squeezing over individual servings. Enjoy this flavorful dish as a complete meal or as part of a larger Thai-inspired feast!

Prep Time: 15min
Cook Time: 20min
Category: Rice
Method: Stir fry
Cuisine: Thai

Nutrition

Serving Size: 1cup
Calories: 350kcal
Sugar: 5g
Sodium: 950mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 25g
Cholesterol: 120g