Thai Fried Rice with Chicken

Thai Fried Rice with Chicken

Thai Fried Rice with Chicken (khao pad gai – ข้าวผัดไก่) is a very easy dish to make, and a great way to use up leftover rice.

Directions

  1. Prepare all your ingredients: chop the tomato into medium-sized pieces, slice the onion into thin strips, finely chop the garlic and chop the scallions. Slice the cucumbers and chicken.
  2. Heat the oil on high until hot. Add the onion. Stir well and when it’s softened add the garlic. When the garlic is slightly browned add the chicken. Stir well. Keep flipping the chicken until it’s white on all sides.
  3. Add the rice and stir well.
  4. Push the rice to the side of the pan and add a bit more oil. Crack an egg on the oil and mix in the pan. Let set. When solid, flip the rice on top and mix well.
  5. Add the soy sauces, sugar and salt. Turn off heat.
  6. Add 1/2 of the scallions and white pepper powder and mix well. Turn onto a plate and garnish with the rest of the scallions, cilantro, a piece of lime and the cucumber slices.
  7. Serve with a small bowl of fish sauce with sliced chilies (prik naam plaa).

Note:

You can substitute any meat you want - beef, chicken, pork, shrimp, crab meat, cooked chicken (boiled or baked), ham, hot dogs, chinese sausages, beef jerky, salted chicken, whatever...be creative

For vegetarians - try veggie meat or fried tofu pieces with the rice, or just leave out all together.

Chinese Broccoli is also good in this dish. Cut into small pieces and add after the meat.

1 Star2 Stars3 Stars4 Stars5 Stars (76 votes, average: 3.54 out of 5)
Loading ... Loading ...

Bookmark this article!

DiggDel.icio.usBlogLinesTechnoratiDiigoStumbleUponma.gnolia

RawsugarFacebookFurlGoogleRedditSquidooYahoo

9 Reviews »

Ingredients: What You'll Need

  • 1 cup :jasmine rice:, day old (a bit dry) is best
  • 1/4 cup sliced :onion:
  • 1 1/2 teaspoons finely chopped :garlic:
  • 2 tablespoons chopped :scallions: (both white and green parts)
  • 1/3 cup diced :tomato:
  • 1/3 cup small slices of :chicken: meat
  • 1/2 teaspoon :salt:
  • 1/2 teaspoon :white soy sauce:
  • 1/4 teaspoon :white sugar:
  • 1/4 teaspoon golden mountain soy sauce *optional
  • 1 :egg:
  • 1/8 teaspoon :white pepper powder:
  • garnish with :cilantro:, :lime: wedge and :cucumber: slices
1

9 Responses to Thai Fried Rice with Chicken

  1. on 11 Dec 2008 at 5:49 am   JFargo said:

    This recipe needs some serious revision. There’s no mention of the amount of oil that you need in the ingredients, and it lists Coriander as a garnish instead of the cilantro that’s mentioned later in the instructions. Plus, the tomatoes are never mentioned in the instruction. When should they be added?

    I’ll still be trying to cook this tonight, doing it the way I think it should be done, but this really needs some revision.

  2. on 26 Dec 2008 at 1:13 am   ray said:

    JFargo needs to chill out.

  3. on 28 Jan 2009 at 4:41 pm   janne said:

    cilantro = coriander

  4. on 12 Feb 2009 at 9:24 am   Brittney said:

    I really liked this recipe! It tasted better than the thai restaraunt we go to. The only thing I changed was that I added more soy sauce than asked for. Definately worth making, and pretty easy!

  5. on 25 Apr 2009 at 8:50 am   JohnMich said:

    Ray, one day you will work out that a really well prepared recipe sets out in detail how and when all ingredients are used and is consistent in their naming.

    There are many websites where this recipe in its current form would not have got past the moderators.

    Please get your brain in gear before you start abusing people – then you may see that JFargo had a valid point.

  6. on 19 May 2009 at 3:54 am   BoJengles said:

    JohnMich also needs to chill out.

    Does this look like a world renown culinary arts teaching site? Did you pay for this recipe? Are you going to cook fried rice based from this recipe for a group of people without testing it first?

    No.

    This is a great site for people who want to try to learn to cook Thai food. It’s not perfect, but it doesn’t warrant snobbish remarks.

    So, like ray said, chill out and just read the recipe. You’ll get it if you try.

  7. on 03 Jul 2009 at 12:10 am   Thai Girl said:

    I make Thai fried rice at home all the time and had one major issue with this recipe – the omission of the all important nam pla (fish sauce)! Fish sauce is the cornerstone of Thai cooking and is the primary flavor in any Thai fried rice (and is found in almost every single Thai dish). Also, I think too much soy sauce was called for in this recipe. I use extremely little just for taste. Anymore than just a dash makes it too salty (and too Chinese). For those who were asking when to add the tomatoes, in all of my experience in Thai fried rice, the tomatoes are only garnish usually sliced and served on the side. In many cases, the tomatoes aren’t even eaten although I make my kids eat it. That doesn’t mean you can’t add it to the fried rice itself, I just never personally seen it that way in Thailand.

  8. on 27 Aug 2009 at 7:13 am   Alisa said:

    Thai Girl…thank you, I was wondering why there was no mention of nam pla. I am half Thai, myself, and while I’ve always made Thai fried rice as I learned it from my Thai father, I always feel like something is missing compared to the fried rice I’ve had in Thailand. Is the white soy sauce necessary at all? Also, I’ve never used the white pepper powder the recipe calls for. Does anyone know if that makes much of a difference? Thanks.

  9. on 08 Sep 2009 at 7:52 pm   Thai Girl said:

    Instead of white soy sauce, I use a small splash of dark soy sauce (for the salt) and sweet sauce soy for added flavor and a little color (using sweet soy sauce is something I started doing recently for variety, which tastes really good). I never use white pepper – all it does is give it a peppery taste. I actually don’t use any type of pepper.

Leave a Reply: