Thai Chicken Fried Rice

So there’s an awesome restaurant in Manoa called Bangkok Chef that makes the best Thai food. This recipe was heavily inspired by their Chicken Fried Rice. It truly is great for breakfast, lunch, and dinner! This recipe was adapted from Moms Thai Fried Rice.

Serving Size: 6 main dish


  • 4 Cups cooked cold jasmine rice (cold rice is essential so the grains will not stick together when stir frying)
  • 3 tablespoons peanut oil (substitute vegetable oil)
  • 4 cloves freshly minced garlic
  • 1 12 cups boneless skinless chicken breasts, sliced into thin strips
  • 2 large eggs
  • 4 green onions, sliced thin
  • 2 teaspoons granulated sugar
  • 3 tablespoons Thai fish sauce (MUST USE)
  • 1 tablespoon oyster sauce
  • 34 cup canned peas & carrots, drained
  • 1 cucumber, sliced


  1. Heat the peanut oil in a wok or large skillet over medium-high heat. Add the garlic to the heated wok, and toss until fragrant and slightly golden.
  2. Add the chicken and cook for about 2 – 3 minutes.
  3. Scramble the eggs in a small bowl and add them to the pan along with the green onions, carrots, and peas. Incorporate all of the ingredients together, stir-frying for another minute.
  4. Pour the cold rice into the skillet, and gently break up any large clumps. Toss the rice in the pan several times to evenly coat and distribute all of the ingredients, about 2-3 minutes. Make sure that all the ingredients are constantly being moved around the pan for even cooking. If your pan seems to have cooled down to the point where the ingredients are no longer sizzling, you may need to turn the heat up slightly.
  5. Sprinkle in the sugar and add the fish sauce and oyster sauce.
  6. Stir fry all ingredients together for one minute more or until sauces are absorbed and the mixture is completely combined. Transfer to serving platter.
  7. Garnish plate edge with sliced cucumber, lime wedges, and whole green onions, if desired. Enjoy!

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