Thai Chicken Fried Rice


Thai Chicken Fried Rice

Cooked basmati rice/jasmine rice mixed with shredded chicken, red pepper, fish sauce and other ingredients
Prep Time 40 minutes
Total Time 40 minutes
Cuisine Thai
Servings 2 people


  • 2 cups Basmati/Jasmine rice cooked and refrigerated for 4 hours
  • 1/2 cup Cooked chicken shreds
  • 2 cloves Garlic minced
  • 1 no Red pepper chopped
  • 1 no Green chilly minced
  • 2 tbsp Chicken stock
  • 1 tbsp Fish sauce
  • 1/4 cup Frozen peas
  • 1 no Spring onions finely sliced
  • 1 no Egg
  • 1/4 cup Fresh basil or coriander leaves chopped
  • 1 1/2 tbsp Vegetable oil


  • For preparing thai chicken fried rice, first drizzle the refrigerated cold rice with 1/2 tbsp oil.
  • Using your fingers, mix the cooked basmati/jasmine rice with oil and remove any clumps present. Keep this aside.
  • Heat remaining oil in a frying pan and saute garlic, red pepper and green chilly. Stir fry in low heat until fragrant.
  • Add shredded chicken and 1 tbsp chicken stock. Stir fry for a few minutes.
  • Add remaining 1 tbsp chicken stock and prevent pan from becoming dry.
  • Using a wooden spatula push the ingredients aside and crack the egg into the oil in the middle of the pan.
  • Stir quickly to cook the egg and prepare scrambled egg.
  • Stir in cooked rice and fish sauce. Stir fry in medium heat for a few minutes.
  • Add frozen peas and stir fry for 5 more minutes in low heat until you hear rice `popping`. 10)Check for salt and if lacking, add some more fish sauce. Add little oil to the base of pan and stir gently to avoid stickiness of rice.
  • Sprinkle spring onion and fresh basil or coriander leaves.
  • Thai chicken fried rice is ready and serve hot with chilly sauce on the side.
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