Ingredients
For the Chicken & Marinade
- 1 lb boneless, skinless chicken breast, thinly sliced
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon cornstarch
For the Fried Rice
- 3 cups cold, day-old jasmine rice
- 2 large eggs, beaten
- 1/2 medium shallot, thinly sliced
- 2 scallions, thinly sliced
- 2 cloves garlic, minced
- 3 tablespoons neutral oil, divided
For the Sauce
- 2 tablespoons fish sauce
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon granulated sugar
- 1/4 teaspoon ground white pepper
For Garnish
- Sliced cucumber
- Lime wedges
- Crushed Thai chili flakes
First, Marinate the Chicken and Prep the Rice
In a medium bowl, combine the sliced chicken with the marinade ingredients: soy sauce, fish sauce, sugar, and cornstarch. Mix well and set aside for at least 15 minutes.
The key to good fried rice is using cold rice. Before you start, break up the clumps of rice with your hands so the grains are loose and separated. In a small bowl, whisk together all the sauce ingredients until the sugar is dissolved.
Next, Cook the Chicken and Egg
Heat 1 tablespoon of neutral oil in a large wok or skillet over high heat until it is just about to smoke.
Add the marinated chicken in a single layer and let it cook for ~1-2 minutes per side, until it’s cooked through and lightly browned. Remove the chicken from the wok and set it aside.
Add another tablespoon of oil to the wok. Pour in the beaten eggs and scramble them quickly, breaking them into small pieces. Remove the cooked egg from the wok and set it aside with the chicken.
Finally, Make the Fried Rice
Add the remaining tablespoon of oil to the hot wok. Add the sliced shallot and cook for about a minute, until it starts to soften. Add the minced garlic and stir-fry for another 30 seconds until fragrant.
Add the broken-up cold rice to the wok. Stir-fry for ~2-3 minutes, using your spatula to toss and press the rice against the hot surface of the wok. You want the grains to be heated through and slightly toasted.
Pour the prepared sauce mixture over the rice. Continue to stir-fry over high heat until every grain of rice is coated in the sauce.
Add the cooked chicken, scrambled egg, and sliced scallions back to the wok. Toss everything together for one final minute to heat it all through. Serve immediately with fresh cucumber slices, a wedge of lime, and a sprinkle of chili flakes on the side.
Thai-Style Fried Rice
Ingredients
For the Chicken & Marinade
- 1 lb boneless skinless chicken breast, thinly sliced
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon cornstarch
For the Fried Rice
- 3 cups cold day-old jasmine rice
- 2 large eggs beaten
- 1/2 medium shallot thinly sliced
- 2 scallions thinly sliced
- 2 cloves garlic minced
- 3 tablespoons neutral oil divided
For the Sauce
- 2 tablespoons fish sauce
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon granulated sugar
- 1/4 teaspoon ground white pepper
For Garnish
- Sliced cucumber
- Lime wedges
- Crushed Thai chili flakes
Instructions
- Mix chicken with soy sauce, fish sauce, sugar and cornstarch. Marinate 15 minutes.
- Break up cold rice into separate grains.
- Combine sauce ingredients in small bowl until sugar dissolves.
- Heat 1 tbsp oil in wok over high heat. Cook marinated chicken 1-2 minutes per side until browned. Remove from wok.
- Add 1 tbsp oil, scramble eggs until broken into small pieces. Remove from wok.
- Heat remaining oil, cook shallot 1 minute. Add garlic, cook 30 seconds.
- Add rice, stir-fry 2-3 minutes until heated and slightly toasted.
- Pour sauce over rice, stir-fry until evenly coated.
- Add chicken, eggs, and scallions. Toss 1 minute until heated through.
- Serve with cucumber, lime wedges and chili flakes.
