Thai Chicken Fried Rice recipe | Marion's Kitchen (2024)

Ingredients

Steps

• 

  For the prik nam pla, mix the fish sauce and chillies in a small bowl. Squeeze in the lime juice and leave the wedges sitting in the sauce (it adds extra tang as it sits and I quite like the way it looks too).

• 

  Heat the oil in a wok over high heat. When the oil is hot, add the onion and stir-fry for a minute. Add the garlic and chicken and stir-fry for 2–3 minutes or until the chicken is almost cooked. Add the gai lan. Stir-fry for another 2 minutes or until the chicken is cooked and the greens are tender. Toss through the tomato.

• 

  Move everything to the side of the wok. Add the extra teaspoon of oil into the empty side and then pour in the egg. Allow to set for a minute or so. Then flip and scramble the egg using your spatula.

• 

  Add the rice, soy sauce, fish sauce, sugar and pepper. Stir-fry for 1-2 minutes or until the rice grains are evenly coated. Divide among serving plates and serve with the prik nam pla, cucumber and lime.

30-minute mealsBest-ever chicken recipesChickenComfort foodDinnerEggsFamily favouritesFried riceHomemade Thai dinnersLunchOne-panRiceServes 2SidesStir-friesThai cuisineWeekend meals

2 tbsp vegetable oil, plus 1 teaspoon extra

1 onion, cut into wedges

3 garlic cloves, roughly chopped

150g (5 oz) thinly sliced chicken thigh fillet

1 cup sliced gai lan (Chinese broccoli)

½ small tomato, cut into wedges

2 eggs, lightly whisked

2 cups cooked rice (day-old is best)

1 tbsp Thai soy sauce

3 tsp fish sauce

½ tsp sugar

⅛ tsp ground white pepper

cucumber slices, to serve

lime wedges, to serve

Prik nam pla (chilli fish sauce):

3 tbsp fish sauce

3 birdseye chillies, sliced

1 small lime wedge