Can you add chicken to fried rice?

Absolutely. Chicken is one of the most popular proteins for Thai fried rice. It’s versatile, easy to cook, and soaks up the bold Thai flavors beautifully. You can use either boneless chicken breast for a leaner meal or thighs for juicier, more flavorful bites.

What do they put in Thai fried rice?

Traditional Thai fried rice includes jasmine rice, chicken, garlic, onion, fish sauce, soy sauce, eggs, and fresh vegetables like peas and carrots. Herbs such as cilantro and green onions are often added for freshness, and lime wedges are served on the side for squeezing just before eating.

What makes Thai fried rice taste different?

It’s all about the balance of salty, tangy, sweet, and spicy elements. Fish sauce provides depth and umami, lime juice adds a bright acidity, and chilies bring heat. Jasmine rice’s unique aroma also contributes to the unmistakable taste that sets it apart from other fried rice dishes.

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

The key difference lies in flavor and ingredients. Thai fried rice uses jasmine rice, which has a slightly floral aroma, combined with fish sauce, lime juice, and garlic for a distinctly Thai taste. Chicken fried rice, often seen in Chinese cuisine, typically uses long-grain rice, soy sauce, and sesame oil, resulting in a more straightforward and slightly sweeter flavor profile.

Thai Fried Rice With Chicken: The Most Delicious Recipe

Description

This Thai Chicken Fried Rice is a flavorful and easy stir-fry dish made with tender chicken, day-old rice, fresh vegetables, and a perfect balance of savory, sweet, and tangy seasonings. Ideal for a quick weeknight meal, it delivers authentic Thai flavors in every bite.

Ingredients

Scale

4 to 5 cups cooked rice, preferably several days old
1 boneless, skinless chicken breast, or 2 thighs, chopped into small pieces
3 tablespoons soy sauce
3 tablespoons chicken stock
3 tablespoons fish sauce, more to taste
1 tablespoon lime juice, more to taste
1 teaspoon granulated sugar
1/8 teaspoon white pepper, or black pepper
2 to 3 tablespoons vegetable oil
4 spring onions, sliced, white and green parts separated
3 to 4 cloves garlic, minced
1 red or green chile pepper, thinly sliced, or a sprinkling of chile flakes
5 to 7 fresh shiitake mushrooms, stemmed and chopped into small pieces
1 small stalk celery, thinly sliced
1/2 cup frozen peas
1 large egg
Thai sweet chile sauce, for serving, optional

Instructions

Gather all the ingredients and prepare them as directed.
If using leftover rice, drizzle a teaspoon or two of oil on your fingers and gently separate clumps into individual grains.
In a small bowl, marinate the chicken pieces with 1 tablespoon soy sauce. Set aside.
In another bowl, mix chicken stock, fish sauce, remaining soy sauce, lime juice, sugar, and white pepper. Set aside.
Heat a wok or large skillet over high or medium-high heat. Add 2 tablespoons oil and swirl to coat.
Add the white parts of the spring onions, minced garlic, and sliced chile. Stir-fry for 1 minute until fragrant.
Add the marinated chicken and stir-fry for 2 to 3 minutes until the chicken turns opaque.
Add chopped shiitake mushrooms and sliced celery. Stir-fry for another 2 to 3 minutes until vegetables are tender but still crisp. Add a little more oil if needed.
Add the frozen peas and stir-fry for 1 minute.
Push everything to one side of the pan and crack the egg into the empty space. Scramble the egg and cook until just set, then mix it into the stir-fry.
Add the rice and pour in the sauce mixture. Stir-fry everything together for 3 to 5 minutes until rice is hot and coated in sauce.
Taste and adjust seasoning with additional fish sauce or lime juice if desired.
Serve hot, garnished with the green parts of the spring onions and optional Thai sweet chile sauce.

Notes

For best results, use rice that has been refrigerated for at least a day to prevent clumping.
You can substitute shiitake mushrooms with button or oyster mushrooms if preferred.
Adjust the heat level by adding more or fewer chile peppers or flakes.

Nutrition

Serving Size: 1 plate
Calories: 425
Sugar: 5g
Sodium: 920mg
Fat: 14g
Saturated Fat: 2.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 2g
Protein: 18g
Cholesterol: 95mg

Keywords: Thai chicken fried rice, easy Thai fried rice, chicken stir fry rice, authentic Thai fried rice recipe