Thai · Lunch · Dinner
Thai Fried Rice with Chicken
ข้าวผัด (Khao Pad)
Fluffy day-old jasmine rice tossed in a hot wok with garlic, egg, tender chicken and juicy tomato, seasoned simply with fish sauce and white pepper. Served the classic way with fresh cucumber slices and a squeeze of lime.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Serves
- 4
Calories come from: Carbs 52% · Fat 21% · Protein 27%
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Ingredients
For 4 servings- 4 cups600 gcooked jasmine rice, chilled (preferably day-old)
- 2 small breasts300 gchicken breast, skinless, thinly sliced
- 3 large150 geggs
- 1 tbsp14 gvegetable oil
- 4 cloves12 ggarlic, finely chopped
- 1 medium110 gonion, thinly sliced
- 2 medium240 gtomatoes, cut into wedges
- 3 stalks45 gspring onions, sliced
- 1 1/2 tbsp27 gfish sauce
- 1 tsp6 glight soy sauce
- 1 tspsugar
- 1/4 tspground white pepper
- 1 medium200 gcucumber, sliced, to serve
- 1 lime67 glime, cut into wedges, to serve
- small handful5 gfresh coriander leaves, to garnish (optional)
Steps
- 1
Break up any clumps in the chilled rice with your fingers.
- 2
Mix the fish sauce, soy sauce, sugar and white pepper in a small bowl.
- 3
Beat the eggs lightly in another bowl.
- 4
Heat the oil in a wok or large non-stick pan over high heat.
- 5
Add the garlic and onion and stir-fry for 1 minute until fragrant.
- 6
Add the chicken and stir-fry for 4-5 minutes until no longer pink and cooked through to 74 °C / 165 °F.
- 7
Push everything to one side, pour the eggs into the empty space and scramble until just set.
- 8
Add the rice and toss over high heat for 2-3 minutes until hot and lightly toasted.
- 9
Pour in the sauce mixture and toss until the rice is evenly coloured.
- 10
Add the tomatoes and spring onions and toss for 1 minute until the tomatoes just soften.
- 11
Taste and adjust with a little more fish sauce if needed.
- 12
Serve topped with coriander, with cucumber slices and lime wedges on the side.
Swaps, storage and make-ahead
Swaps
- Use firm tofu cubes instead of chicken, pan-frying them until golden before adding the eggs.
- For a vegetarian version, combine the tofu swap with light soy sauce in place of the fish sauce, since fish sauce is made from fish. Add a pinch of salt if it needs more seasoning.
- Use cooked brown jasmine rice in place of some or all of the white rice for a nuttier texture.
- Make it gluten-free by using tamari in place of the soy sauce and choosing a fish sauce labelled gluten-free.
Storage
Cool leftovers quickly and refrigerate them in a sealed container within 1 hour. Eat within 1 day and reheat only once, until steaming hot all the way through. The cucumber and lime are best served fresh, so keep them separate.
Make ahead
Cook the jasmine rice a day ahead, cool it quickly, and refrigerate it uncovered or loosely covered for the best texture. You can also slice the chicken and vegetables and mix the sauce up to a day in advance, keeping each covered in the fridge.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenEggsFishSoy
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (444 g) | Per 100 g | |
|---|---|---|
| Calories | 419 kcal | 94 kcal |
| Protein | 27.8 g | 6.3 g |
| Carbohydrates | 54.3 g | 12.2 g |
| of which sugars | 5.6 g | 1.3 g |
| Fiber | 2.9 g | 0.7 g |
| Fat | 9.7 g | 2.2 g |
| of which saturated | 2.3 g | 0.5 g |
| Sodium | 708 mg | 159 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
