Thai Fried Rice with Chicken

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I often prepare my favorite Thai restaurant dishes at home, such as Thai cucumber salad, peanut noodles, and this simple but satisfying chicken fried rice.

I love Thai food, especially Thai fried rice. It tastes so unique and can contain so many great ingredients, from shrimp to pineapple and everything in between. My version is loaded with crispy chicken bites, carrots, scrambled eggs, and fresh herbs. It is the perfect garnish or main dish that can be on the table in 30 minutes!

How is Thai fried rice made?

Thai fried rice is surprisingly easy to make. Top some chicken breast slices with cornstarch, salt, and pepper and cook in a skillet first. Remove the chicken and cook the vegetables in the same pan. Then use the pan to cook a layer of scrambled eggs. Add chicken and vegetables to skillet with a little cooked rice. Add a little flavor with a little soy sauce, fish sauce, and sugar and mix everything together. Serve the rice with green onion slices on top and garnish with cucumber and tomato slices.

Tips for fried rice.

  • The best way to finely slice chicken breasts is to freeze the chicken for about 30 minutes. Firm cold chicken is much easier to cut into small pieces.
  • Fried rice works best with cold rice, so this is the perfect way to reuse leftover rice. With cold rice, the grains are all separated and firm, and you will get a better texture than with fresh cooked rice. Fried rice made from freshly cooked rice will be softer and will not have those crispy bits.
  • For a creamier fried rice, partially cook the eggs so that they are slightly moist when adding the rice, chicken, and vegetables. The egg will join with the rice and continue cooking with the rest of the dish.
  • Short of time? Use a bag of frozen vegetables to save some preparation time. I have seen this rice made with peas and carrots, or also a frozen mix of corn, carrots, green beans and peas.

Fried rice variations

  • Thai Basil Fried Rice: You can make this popular variation on Thai fried rice by adding 2 tablespoons of oyster sauce to the plate and when the rice is done cooking, remove it from heat and quickly add 2 cups of sweet Thai basil leaves. Add the basil and the leaves will wilt in the hot rice and they are ready to eat.
  • Pineapple Fried Rice: I have a great recipe for pineapple fried rice. The sweetness of the pineapple greatly highlights the flavor of the fried rice.
  • Protein: Try cooked shrimp or cubed tofu instead of chicken. You can also use thinly sliced ​​flank steak.
  • Vegetables: You can add other vegetables to the mix, such as broccoli, green beans, corn, peppers, or tomatoes.

What is the difference between Chinese fried rice and Thai fried rice?

Thai fried rice and Chinese fried rice are very similar dishes that include protein, egg, rice, and vegetables. The main difference is that Thai fried rice is flavored with fish sauce, and the main flavoring agent for Chinese fried rice is soy sauce. Chinese fried rice also often contains more vegetables.

The next time you're in the mood to go, whip up a batch of this fried rice instead of picking up the phone on the go. You will not regret!

More recipes you will enjoy

  • Chicken and lettuce wraps
  • Teriyaki Pork stir fry
  • Slow cooker of Mongolian meat
  • Sauteed pepper steak
  • Chicken Firecracker
  • Sesame shrimp

Thai fried rice

This Thai fried rice is loaded with chicken, eggs, and vegetables, all fried together in a savory sauce. A copy of the favorite to go that can be done at home in less than 30 minutes!

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Preparation time: 10 minutes Cook time: 20 minutes Total time: 30 minutes

Servings: 4 Calories: 330kcal


  • 2 tablespoons + 2 teaspoons divided-use vegetable oil
  • 3/4 pound thinly sliced ​​skinless, boneless chicken breasts
  • 2 tablespoons cornstarch
  • 1/2 Cup of onion finely chopped
  • 1/2 cup carrots, peeled, quartered and sliced
  • 2 teaspoons minced garlic
  • 2 lightly beaten eggs
  • 3 cups long grain cooked white rice works best
  • 3 tablespoons of fish sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon of sugar
  • salt and pepper to taste
  • 1/4 cup sliced ​​green onion
  • sliced ​​cucumbers, coriander leaves and tomato slices for garnish


  • Heat 2 tablespoons of oil in a large skillet over medium-high heat. Place the chicken in a bowl with the cornstarch and stir to coat. Season the chicken pieces with salt and pepper to taste.
  • Place the chicken in a single layer in the pan. Cook 3-4 minutes per side or until chicken is browned and cooked through. You may need to work in batches.
  • Remove chicken from skillet and cover with foil to keep warm.
  • Add 1 teaspoon of oil to the pan, along with the onion and carrots. Cook for 4-5 minutes or until vegetables are tender.
  • Add garlic and cook for 30 seconds.
  • Remove vegetables from pan, then cover with foil to keep warm.
  • Pour the remaining teaspoon of oil into the pan; add the eggs and cook, stirring occasionally and breaking with a spatula, until the eggs are scrambled and cooked through. Season the eggs with salt and pepper.
  • Add rice, chicken and reserved cooked vegetables to skillet. Add fish sauce, soy sauce, and sugar, and mix gently until everything is well combined and hot, 3-4 minutes.
  • Sprinkle green onions over the top of the rice mixture, then serve. Garnish with coriander leaves, cucumber slices, and tomatoes.


Calories :: 330kcal | Carbohydrates: 38 g | Protein: 25g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 296mg | Sodium: 1460mg | Potassium: 266 mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2855 IU | Vitamin C: 7.1mg | Calcium: 165mg | Iron: 2.9mg

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