This classic Thai Fried Rice is a weeknight staple that delivers big flavor with minimal effort. The dish relies on the essential technique of using day-old, chilled rice to prevent mushiness, resulting in distinct, separate grains that absorb the savory aromatics beautifully. Aromatics like finely chopped onion and garlic are stir-fried until golden, creating a fragrant base for the protein and egg. The addition of fish soy sauce provides a distinctive umami depth, while white pepper adds a subtle, earthy warmth typical of Thai cuisine. It&# 226;ÂÂs a hearty, satisfying meal that comes together in minutes, perfect for busy evenings or when you want a comforting, restaurant-quality dish at home. Serve it hot with fresh garnishes for a complete experience.
Thai Fried Rice
Description
This classic Thai Fried Rice is a weeknight staple that delivers big flavor with minimal effort. The dish relies on the essential technique of using day-old, chilled rice to prevent mushiness, resulting in distinct, separate grains that absorb the savory aromatics beautifully. Aromatics like finely chopped onion and garlic are stir-fried until golden, creating a fragrant base for the protein and egg. The addition of fish soy sauce provides a distinctive umami depth, while white pepper adds a subtle, earthy warmth typical of Thai cuisine. It&# 226;ÂÂs a hearty, satisfying meal that comes together in minutes, perfect for busy evenings or when you want a comforting, restaurant-quality dish at home. Serve it hot with fresh garnishes for a complete experience.Ingredients
Directions
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Heat the vegetable oil in a wok or large skillet over medium-high heat.
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Add the finely chopped onion and stir-fry for 3 minutes until softened.
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Add the chopped garlic and stir-fry until the onion and garlic are golden brown, being careful not to burn the garlic.
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Add the cooked long-grain rice and diced chicken, stirring to combine and heating through for 3 minutes.
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Push the rice mixture to the side of the wok, pour in the beaten eggs, and scramble them until just cooked.
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Mix the cooked eggs into the rice and chicken mixture.
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Sprinkle with fish soy sauce and white pepper, tossing well to coat all ingredients evenly.
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Remove from heat and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 697.5kcal
- % Daily Value *
- Total Fat 22.6g35%
- Saturated Fat 4.9g25%
- Cholesterol 152.3mg51%
- Sodium 90.4mg4%
- Total Carbohydrate 86.6g29%
- Dietary Fiber 1.6g7%
- Sugars 0.6g
- Protein 30.5g61%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use day-old, chilled rice. Freshly cooked rice contains too much moisture and will become mushy when stir-fried. If using fresh rice, spread it out on a tray and refrigerate for at least 30 minutes.
Garnishes: Traditional accompaniments include chopped coriander, sliced cucumbers, and red and green bell peppers. You can also add lime wedges and fresh cilantro leaves for extra freshness.
Substitute: If you cannot find fish soy sauce, a mixture of regular soy sauce and a splash of fish sauce works well. For a vegetarian version, omit the chicken and add extra vegetables like peas, carrots, and corn.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water to restore texture.
