Thai Fried Rice
ID: 494fb3a8...
A classic, savory, and aromatic Thai-style chicken fried rice cooked in a smoking hot wok. It features perfectly seared chicken, fragrant jasmine rice, scrambled eggs, and a punchy kick from Thai bird's eye chilies infused in fish sauce.
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🍳 Cooking Flow
Prep the vegetables, aromatics, herbs, and mix the chilies with fish sauce. → Marinate the chicken with salt, pepper, and oyster sauce, then stir-fry in a smoking hot wok and set aside. → Stir-fry the vegetables and aromatics, then add the cooked rice and toss together. → Return the chicken to the wok, add the sauce seasonings, and mix well. → Push the rice aside, scramble the eggs in the wok, then fold everything together, garnish, and serve with lime.
Cooking Steps
Brief Cooking Order
Prep the vegetables, aromatics, herbs, and mix the chilies with fish sauce. → Marinate the chicken with salt, pepper, and oyster sauce, then stir-fry in a smoking hot wok and set aside. → Stir-fry the vegetables and aromatics, then add the cooked rice and toss together. → Return the chicken to the wok, add the sauce seasonings, and mix well. → Push the rice aside, scramble the eggs in the wok, then fold everything together, garnish, and serve with lime.
Introduction
A classic, savory, and aromatic Thai-style chicken fried rice cooked in a smoking hot wok. It features perfectly seared chicken, fragrant jasmine rice, scrambled eggs, and a punchy kick from Thai bird's eye chilies infused in fish sauce.
Step 1
Dice the carrot, finely chop the garlic, and finely mince the ginger. Slice the green tops of the spring onions for garnish, and cut the sturdier white/light green parts into 1-inch pieces. Finely chop the coriander.
Step 2
Slice the Thai bird's eye chilies into rings and place them directly into a small bowl with fish sauce.
Step 3
Marinate the diced chicken with a pinch of salt, ground black pepper, and about 1 tablespoon of oyster sauce. Mix well by hand and set aside.
Step 4
Heat a wok until smoking hot, then add about 2 tablespoons of oil. Add the marinated chicken, let it sear and caramelize first, then stir-fry for a few minutes until completely cooked. Remove the chicken and set aside, keeping some oil in the wok.
Step 5
Add the diced carrots to the wok and stir-fry for about 1 minute. Add the ginger, garlic, and sturdy spring onion pieces, and stir-fry for another 10 seconds.
Ingredients List
Important Notes
Always cook in a smoking hot wok to prevent the ingredients, especially the rice, from sticking to the surface.
Cooking the chicken first and setting it aside prevents overcrowding the wok, ensuring the chicken gets seared beautifully rather than boiled.
Listen to the sound of the rice: a crackling and dry sizzling sound indicates that excess moisture is being successfully fried off, giving the rice a better texture.
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