Thai Chicken Fried Rice Recipe

Jasmine rice: A fragrant, long-grain rice that adds a unique aroma and texture to the dish.

Chicken breast: Lean meat cut into small pieces, providing protein and a tender texture.

Vegetable oil: Used for stir-frying the ingredients, ensuring they cook evenly.

Garlic: Adds a pungent and aromatic flavor to the dish.

Onion: Provides a sweet and savory base flavor.

Soy sauce: Adds a salty and umami taste, enhancing the overall flavor.

Fish sauce: A staple in Thai cuisine, providing a salty and umami flavor.

Sugar: Balances the savory and salty flavors with a hint of sweetness.

Eggs: Adds richness and texture to the fried rice.

Peas and carrots: Adds color, texture, and a hint of sweetness.

Green onions: Provides a fresh and slightly sharp flavor.

Lime: Served on the side, adding a fresh and tangy finish to the dish.

When making Thai chicken fried rice, it's crucial to use day-old cooked jasmine rice. Freshly cooked rice tends to be too moist and can result in a mushy texture. By using day-old rice, the grains are firmer and separate more easily, giving you that perfect fried rice consistency. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and refrigerate it for at least an hour to dry it out.

• jasmine rice - Substitute with basmati rice: Basmati rice has a similar texture and aroma, making it a good alternative for fried rice dishes.

• chicken breast - Substitute with tofu: Tofu is a great plant-based protein that absorbs flavors well, making it a suitable substitute for chicken in fried rice.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle tropical flavor that complements the Thai-inspired dish.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can enhance the overall taste of the fried rice.

• onion - Substitute with leeks: Leeks offer a similar texture and a slightly sweeter, more delicate flavor compared to onions.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar salty and umami flavor, though it lacks the fishy undertone.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note that complements the dish.

• eggs - Substitute with scrambled tofu: Scrambled tofu mimics the texture of scrambled eggs and is a good vegan alternative.

• frozen peas and carrots - Substitute with fresh mixed vegetables: Fresh mixed vegetables like bell peppers, snap peas, and corn can add a vibrant color and fresh taste.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• lime - Substitute with lemon: Lemon wedges provide a similar acidic brightness to the dish.

• Allow the Thai chicken fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled fried rice into airtight containers or heavy-duty freezer bags. For easier portioning, consider dividing the rice into individual servings.
• Label the containers or bags with the date of preparation. This helps you keep track of freshness and ensures you use the oldest batches first.
• Store the containers in the refrigerator if you plan to consume the fried rice within 3-4 days. For longer storage, place the containers in the freezer, where the rice can be kept for up to 3 months.
• When ready to reheat, if the rice is frozen, thaw it in the refrigerator overnight. This gradual thawing helps maintain the texture of the rice.
• Reheat the fried rice in a skillet over medium heat, adding a splash of water or soy sauce to prevent it from drying out. Stir frequently to ensure even heating.
• Alternatively, you can reheat the rice in the microwave. Place the rice in a microwave-safe dish, cover it with a damp paper towel, and heat in 1-minute intervals, stirring in between, until heated through.
• For an extra burst of flavor, squeeze fresh lime juice over the reheated Thai chicken fried rice before serving.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a splash of vegetable oil to the pan. Once the oil is hot, add the leftover Thai chicken fried rice. Stir occasionally to ensure even heating. Cook for about 5-7 minutes until the rice is thoroughly heated and slightly crispy.

• Microwave Method: Place the leftover fried rice in a microwave-safe dish. Add a few drops of water or chicken broth to keep the rice moist. Cover the dish with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. Let it sit for a minute before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover fried rice evenly in an oven-safe dish. Cover the dish with aluminum foil to prevent the rice from drying out. Bake for about 15-20 minutes, stirring halfway through, until the rice is heated through.

• Steamer Method: Place the leftover fried rice in a heatproof dish that fits inside your steamer. Add a small amount of water to the rice to keep it moist. Steam for about 10-15 minutes until the rice is thoroughly heated. This method helps retain the original texture and flavor of the rice.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Spread the leftover fried rice in a single layer in the air fryer basket. Cook for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method gives the rice a slightly crispy texture.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Cutting board: A durable surface for safely chopping and dicing ingredients like chicken, garlic, and onions.

• Chef's knife: A versatile knife for slicing chicken, dicing onions, and chopping green onions.

• Measuring spoons: Tools for accurately measuring small quantities of ingredients like soy sauce, fish sauce, and sugar.

• Measuring cups: Tools for measuring larger quantities of ingredients like cooked jasmine rice.

• Mixing bowl: A bowl for beating the eggs before adding them to the wok.

• Garlic press: A tool for mincing garlic cloves quickly and efficiently.

• Ladle: A deep-bowled spoon used for serving the finished fried rice.

• Tongs: A tool for handling and turning chicken pieces while they cook.

• Lime squeezer: A tool for squeezing lime wedges over the finished dish for added flavor.

Use pre-cooked chicken: Save time by using pre-cooked chicken from the store or leftovers from a previous meal.

Frozen vegetables: Opt for frozen peas and carrots to skip washing and chopping.

Day-old rice: Prepare jasmine rice a day ahead to ensure it's dry and perfect for frying.

Pre-minced garlic: Use pre-minced garlic from a jar to avoid peeling and chopping.

One-pan method: Cook everything in a single wok to reduce cleanup time.