Thai · Dinner
Thai Fried Rice With Chicken
Wok-fried jasmine rice with diced chicken breast and thigh, scrambled egg, and a jammy soft-boiled egg on top, finished with fish sauce, garlic, and scallion. Extra chicken and two eggs deliver over 50g of protein per serving while keeping the classic Thai street-cart flavour intact.
$5
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
673Calories
61.2gProtein
23.8gFat
52.1gCarbs
4.8gSugar
5.3gFiber
1574mgSodium
524mgChol
5.2gSat Fat
875mgPotassium
92mgCalcium
3.8mgIron
1.1mcgVitamin B12
9mgVitamin C
Goes well with
Singha Beer
local
Thai Iced Tea
international
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Dice chicken breast and thigh into small even pieces. Mince garlic, separate scallion whites from greens, and crack one egg into a bowl.
2
Boil
Lower the whole egg into boiling water over high heat and cook 6 minutes for a jammy yolk. Transfer to cold water, peel, and halve.
3
Fry
Heat vegetable oil in a wok over high heat until shimmering. Add diced chicken and sear 3–4 minutes, stirring occasionally, until cooked through and lightly browned.
4
Scramble
Push chicken to one side, pour in beaten egg, and scramble 30 seconds over high heat until just set. Mix through the chicken, then add garlic and scallion whites and sauté 30 seconds until fragrant.
5
Fry
Add cooked jasmine rice, breaking up clumps with a spatula, and stir-fry over high heat 3–4 minutes until grains separate and look dry at the edges.
6
Toss
Pour fish sauce, soy sauce, sugar, and white pepper over the rice. Toss 1 minute over high heat until every grain is evenly coated and glossy.
7
Finish
Stir in scallion greens and toss 15 seconds off the heat until just wilted.
8
Plate
Mound the fried rice on a plate, top with the halved soft-boiled egg, and arrange cucumber, lime wedge, and cilantro alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g chicken breast and thigh, mixed cuts
- 300g300g jasmine rice, day-old cooked
- 44 large eggs
- 4 cloves4 cloves garlic
- 44 scallions, whites and greens
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp white pepper
- 2 tbsp2 tbsp vegetable oil
- 4 slices4 slices cucumber, for serving
- 22 lime wedge, for serving
- a small pinch of cilantro leaves, for serving
