Thai Chicken Fried Rice

    Thai Chicken Fried Rice


    126 people made this

    About this recipe: This is a great use for left over rice. It is a staple dish in the Thai diet. Adjust the spices to your own tastes.

    Serves: 6 

    • 3 tablespoons oyster sauce
    • 2 tablespoons fish sauce
    • 1 teaspoon white sugar
    • 1/2 cup peanut oil for frying
    • 4 cups cooked jasmine rice, chilled
    • 6 large cloves garlic clove, crushed
    • 2 chillies, finely diced
    • 500g boneless, skinless chicken breast, cut into thin strips
    • 1 red capsicum, seeded and thinly sliced
    • 1 onion, thinly sliced
    • 2 cups sweet Thai basil
    • 1 cucumber, sliced
    • 1/2 cup fresh coriander

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Whisk together the oyster sauce, fish sauce and sugar in a bowl.
    2. Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and chillies stirring quickly.
    3. Stir in the chicken, capsicum, onion and oyster sauce mixture; cook until the chicken is no longer pink.
    4. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
    5. Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and coriander as desired.

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