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Bowl of Thai Chicken Fried Rice (Khao Pad Gai)

Thai Chicken Fried Rice(Khao Pad Gai) easy weeknight meal

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.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Rice
Cuisine: Thai
Keyword: Fried Rice
Servings: 4 servings
Calories: 350kcal
Author: Susie Thompson

Ingredients

  • 2 cups of cooked jasmine rice best if left overnight in the fridge
  • ½ 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
  • ¼ cup chopped green onions
  • ¼ cup chopped cilantro
  • ½ teaspoon ground white pepper
  • Optional: cucumber slices and lime wedges for serving

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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!

Nutrition

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