Thai Chicken Fried Rice
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Thai Chicken Fried Rice

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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