Thai Chicken Fried Rice Recipe
Thai fried rice gets it’s unique flavor from the fish sauce, soy sauce and chili peppers. The jasmine rice is a must!</p>
Amount Per Serving
8 oz chicken breast, cut in 1/2 inch cubes
kosher salt and pepper
4 tsp vegetable oil
3 cups cooked brown jasmine rice
1/2 large onion, chopped
3 cloves garlic, minced
2 scallions, chopped
3 egg whites, beaten
1 whole egg, beaten
2 medium tomatoes, sliced into wedges
2 to 3 Thai chili peppers (optional)
4 tsp soy sauce (or tamari for gluten free)
2 tsp fish sauce
Heat a large nonstick wok over high heat.
Meanwhile, season chicken lightly with salt and pepper.
When the wok is very hot, add 2 tsp of the oil. When the oil is hot, add the chicken and cook on high until its browned all over and cooked through, about 3-4 minutes.
Remove chicken from wok and set aside, add the eggs, pinch of salt and cook a minute or two until done. Set aside.
Add the remaining oil to the wok and add the onion, scallions and garlic. Saute 1 minute, add the chili pepper if using, tomatoes and stir in all the rice.
Add the soy sauce and fish sauce stir to mix all the ingredients.
Keep stirring a few minutes, then add egg and chicken back to the wok.
Adjust soy sauce if needed and stir well another 30 seconds.