Thai Chicken Fried Rice
Aromatic jasmine rice tossed with quick-cooked chicken, soy sauce, and fresh Thai aromatics. Ready in under 30 minutes on one stovetop.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 32g
Ingredients
- 3 cups cooked jasmine rice, chilled
- ½ lb boneless, skinless chicken breast
- 3 cloves garlic cloves, minced
- 2 tbsp soy sauce
- ½ tbsp fish sauce
- 2 stalks scallions, cut into 1-inch pieces
- 2 tbsp jasmine or neutral oil for cooking
Instructions
- 1
Cut chicken breast into 3/4-inch cubes. Pat dry with paper towels.
- 2
Heat oil in a large wok or 12-inch skillet over medium-high until shimmering, about 1 minute.
- 3
Add chicken and cook, stirring occasionally, until cooked through and edges brown, 6-7 minutes.
- 4
Add minced garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- 5
Add chilled rice, breaking up clumps. Stir frequently until rice is heated through, 3-4 minutes.
- 6
Drizzle soy sauce and fish sauce over rice. Toss until evenly coated, about 1 minute.
- 7
Add scallions and stir to combine. Transfer to bowls and serve immediately.
Tools you’ll need
- 12-inch wok or large skillet
- wooden spoon or spatula
- chef's knife
- cutting board
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