Thai Fried Rice
Day-old jasmine rice stir-fried over high heat with garlic, egg, and chicken, seasoned with fish sauce poured around the hot edge of the wok so it flash-evaporates into the rice - finished with white pepper, lime, and cucumber the way it's served on the street in Thailand.
⏱ 20 min🍽 4 servings
dinnerasianquick
Ingredients
- •4 cups cooked, cooled jasmine rice (preferably day-old)
- •2 tbsp vegetable oil
- •3 cloves garlic, minced
- •1 chicken breast, diced
- •2 eggs, beaten
- •1 tomato, diced
- •3 tbsp fish sauce
- •1/4 tsp white pepper
- •2 green onions, sliced
- •Lime wedges and sliced cucumber, for serving
Steps
- 1.Heat the oil in a wok over high heat and stir-fry the garlic for about 15 seconds until fragrant.
- 2.Add the chicken and cook until browned; push everything to one side.
- 3.Pour in the eggs and scramble until just set, then mix everything together.
- 4.Add the rice and tomato, breaking up any clumps, and stir-fry over high heat for 3-4 minutes.
- 5.Pour the fish sauce around the hot edge of the wok rather than directly onto the rice, so it flash-evaporates into the grains, then toss to combine.
- 6.Stir in the white pepper and green onions, and serve with lime wedges and cucumber slices on the side.