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Thai-Style Fried Rice

prep time:20 minutes
cook time:10 minutes
Marinate Time15 minutes
total time:45 minutes
Thai fried rice is different from Chinese versions because of the fish sauce and white pepper - it's funkier and more aromatic. Cold, day-old rice is non-negotiable here; fresh rice will just turn into a sticky mess no matter how hot your wok is.
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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.

Notes

Use day-old cold jasmine rice for best results. Break up any clumps before cooking.