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Thai Chicken Fried Rice Pinterest

Authentic recipe for Thai chicken fried rice, rice is briefly stir fried with chicken and veggies, versatile and budget friendly, this spicy chicken fried rice can be made with whatever vegetables you have on hand, with the meat you prefer or with tofu, flavorful and delicious!

If you can, make the rice ahead so that it has a chance to dry out a bit, then the grains will separate easily and won’t get soggy/mushy with the sauce.

I count about 1 cup of rice for two servings and an additional cup for the very hungry ones.

  • 6 servings
  • Easy
  • 1 h 00

Recipe :


25 oz. (720 g.) boneless, skinless chicken thighs or breast, bite size cubed

3 tbsp. soy sauce

1 tbsp. sesame oil (or vegetable oil)

1 tbsp. corn flour

1 tsp sugar

4 cups / 24 oz. (680 g.) Thai rice, cooked (see note)

3 eggs

1 1/3 cups green peas

About 10 oz. fresh or canned baby corn, can be replaced by canned sweet corn kernels

1 onion or shallot, chopped

1 1/2 cup shiitake of Paris mushrooms, sliced

Pepper to taste

More soy sauce and sugar for flavoring

Cook the chicken:

Into a medium bowl, add soy sauce, sesame oil, sugar, corn flour and pepper, stir well, add chicken, stir to coat, marinate for 10 - 15 minutes

Into a large frying pan or wok, heat some vegetable oil, add the chicken and fry it briefly on all sides until lightly golden, remove from the pan and set aside

Make the fried rice:

Add some oil to the pan if needed, on medium high heat sautéed onion, mushrooms, green peas and corn a few minutes, set aside into the pan

Add the eggs, let them set a bit before scrambling and breaking them, stir together with the vegetables

Add some oil if needed, add the cooked rice and toss it around, mixing well with the vegetables, try to separate the grains

Add chicken and the released liquids, add about 2 tbsp. soy sauce, pepper to taste and a tsp of sugar, mix well, sear just to re-heat, adjust seasoning, it’s ready

This is how I cook rice when I need it plain, whether white or any Asian rice (except pre-cooked):

Into a medium sauce pan, add the rice, add an equal amount of water (1 cup rice = 1 cup  water), add 1/4 tsp of salt

Cover the saucepan with a lid and bring to full boil, as soon as water boils, turn off the heat, do not remove the lid and let rest for a minimum of 10 - 12 minutes

After 12 minutes, the rice will have absorbed all the water and then, if desired, you could add some butter or olive oil, but do not add any fat for this Thai Chicken Fried Rice recipe