Thai Fried Rice With Chicken
A homemade Thai fried rice offers a perfect texture by utilizing old rice and fresh ingredients.
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Instructions
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Prepare 4-5 cups of leftover cold rice by separating clumps with oiled fingers.
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Marinate chopped chicken (1 breast or 2 thighs) with 1 tablespoon soy sauce.
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Whisk together 3 tablespoons chicken stock, 3 tablespoons fish sauce, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 teaspoon sugar, and 1/8 teaspoon white pepper to create the sauce.
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Heat a wok or large frying pan over high heat, add 2 tablespoons oil, then stir-fry the white parts of spring onions, 3-4 cloves minced garlic, and 1 thinly sliced chile pepper for 1 minute.
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Add the marinated chicken and stir-fry for 2-3 minutes until opaque.
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Stir in chopped shiitake mushrooms (5-7) and sliced celery (1 small stalk), stir-frying for 2-3 minutes until cooked through, adding more oil if needed.
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Maintain high heat, add the 4-5 cups of prepped cooked rice, and stir-fry using a spatula.
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Gradually add the prepared sauce, 1-2 tablespoons at a time, continuing to stir-fry for 6-10 minutes until fully incorporated.
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Stir in 1/2 cup frozen peas, then push ingredients to the side of the pan.
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Crack 1 large egg into the cleared center and scramble it quickly, then combine with all ingredients.
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Continue stir-frying for 2 minutes over high heat until the rice is light and grains are separate.
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Remove from heat, adjust seasoning with more fish sauce or lime juice as desired, then garnish with reserved green onion parts. Serve with chile sauce if preferred.