Spicy Chicken and Vegetable Thai Fried Rice
This recipe features tender chicken and crisp vegetables stir-fried with jasmine rice and a savory Thai-inspired sauce, perfect for a quick and flavorful meal.
Equipment
- large wok or heavy-bottomed skillet
- small bowls
- spatula
Ingredients
Main Ingredients
- 3 cups cooked and chilled jasmine rice day-old is best
- 12 oz (about 340g) boneless, skinless chicken breast cut into bite-sized pieces
- 2 large eggs whisked
- 3 cloves garlic minced
- 1 shallot thinly sliced (or 1/4 small onion)
- 1/2 cup chopped carrots
- 1/2 cup frozen peas
- 1/2 cup chopped red bell pepper
- 2 scallions thinly sliced, for garnish
- 1/2 lime cut into wedges, for serving
- Fresh cilantro chopped, for garnish (optional)
Sauce
- 2 tbsp fish sauce
- 1 tbsp low-sodium soy sauce
- 1 tbsp (vegetarian) oyster sauce
- 1 tsp brown sugar
- 1/2 tsp white pepper
- red pepper flakes (optional, for extra spice)
Cooking
- 2 tbsp vegetable oil divided
Instructions
Preparation
- Ensure rice is cold, prepare chicken and chop vegetables. Whisk eggs and prepare the sauce by combining fish sauce, soy sauce, oyster sauce, brown sugar, white pepper, and optional red pepper flakes.
Cooking
- Heat 1 tablespoon of oil in a wok over high heat, stir-fry chicken until cooked and browned, then remove and set aside.
- Add the remaining oil to the pan, stir-fry garlic and shallot for 30 seconds until fragrant. Push them aside, scramble the whisked eggs on the other side, then add carrots, bell pepper, and peas, stir-frying for 2-3 minutes.
- Add cold rice, breaking up clumps, then pour the sauce over. Stir-fry vigorously for 3-5 minutes until sauce is distributed and rice is heated through.
- Return chicken to the pan, toss everything for another minute, then remove from heat. Garnish with scallions and cilantro and serve with lime wedges.
Notes
Day-old rice is crucial for preventing mushiness. Adjust red pepper flakes to your desired level of spice. Serve immediately for best taste and texture.