Thai Fried Rice

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.

Cooking Method: Stir Frying

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 697.5

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

3 tablespoon Vegetable oil
2 tablespoon Onion -- finely chopped
1 tablespoon Garlic -- chopped
5 cup Cooked long-grain rice
1 cup Chicken -- cooked & diced
2 Eggs Lightly beaten
3 tablespoon Fish soy
1/2 teaspoon White pepper

Directions

1
Heat the vegetable oil in a wok or large skillet over medium-high heat.
2
Add the finely chopped onion and stir-fry for 3 minutes until softened.
3
Add the chopped garlic and stir-fry until the onion and garlic are golden brown, being careful not to burn the garlic.
4
Add the cooked long-grain rice and diced chicken, stirring to combine and heating through for 3 minutes.
5
Push the rice mixture to the side of the wok, pour in the beaten eggs, and scramble them until just cooked.
6
Mix the cooked eggs into the rice and chicken mixture.
7
Sprinkle with fish soy sauce and white pepper, tossing well to coat all ingredients evenly.
8
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.

Keywords: thai, fried rice, chicken, stir fry, quick dinner, easy recipe, weeknight meal, garlic, onion, egg, soy sauce, fish sauce, white pepper, long grain rice, asian cuisine, leftover rice, wok, savory, comfort food, family dinner

Read it online: https://www.chefs-mate.com/recipe/thai-fried-rice/