Home›Recipes›Pasta, Rice & Noodles›Thai Chicken Fried Rice← Back to recipesPasta, Rice & NoodlesThai Chicken Fried Rice Scale ingredients½×1×2×3×MeasurementsBothUSMetric Open Cook ModePrint recipeAdd to meal or plan Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsAdd all to shopping listClear checks2 or more Thai red chiles, thinly slicedAdd to shopping list3 tbsp fish sauceAdd to shopping list2 tbsp vegetable oil, divided, plus more if neededAdd to shopping list2 chicken breasts, thinly slicedAdd to shopping listKosher salt, to tasteAdd to shopping listFreshly ground black pepper, to tasteAdd to shopping list1 medium carrot, peeled and dicedAdd to shopping list4 cloves garlic, mincedAdd to shopping list4 scallions, white and light-green parts cut into 1-inch piecesAdd to shopping list1 tsp freshly minced gingerAdd to shopping list4 cups cooked white rice, preferably day-oldAdd to shopping list3 tbsp oyster sauceAdd to shopping list2 large eggs, beatenAdd to shopping listFresh cilantro, for servingAdd to shopping listLime wedges, for servingAdd to shopping listInstructionsCombine the sliced chiles and fish sauce in a small bowl. Set aside while preparing the remaining ingredients.Season the chicken with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat.Cook the chicken, tossing occasionally, for about 5 minutes or until cooked through. Transfer to a plate and keep warm.Return the skillet to medium-high heat and add the remaining tablespoon oil. Add the carrot and cook for about 3 minutes, until softened.Add the garlic, scallions, and ginger. Cook for about 1 minute, until fragrant.Add the rice, 3 tablespoons of the chile-fish-sauce mixture, and the oyster sauce. Toss until the rice is evenly coated, then push the rice to one side of the skillet.Add a little more oil to the empty side if necessary. Add the beaten eggs and scramble until barely set, then mix them into the rice.Return the chicken to the skillet and stir until combined and heated through.Serve with cilantro, lime wedges, and any remaining chile-fish-sauce mixture.NotesServes 4.Keep cookingRelated recipesMore in Pasta, Rice & Noodles → Main DishesCopycat Chipotle Chicken4 servings2 hr 35 min (includes marinating) Main DishesEasy Chicken Parmesan4 servings Main DishesCilantro-Lime Chicken4 servings55 min Main DishesSlow-Cooker Chicken Thighs
