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Chicken Fried Rice

Learn how to make this Thai staple, the humble fried rice. Authentic, quick and easy. Packed with tips from a Thai cook.

Servings

2-3

Ready In:

20 mins

Good For:

Lunch & Dinner

Introduction

About this Recipe

By: Cherie Jones

Fried rice is a staple dish throughout Asia, with individual countries having their own little twists on this classic dish. You’ll find fried rice at street stalls, restaurants and at home, where it’s a great dish for using up leftover rice and vegetables.

My husband adores fried rice, and think of himself as somewhat of an ‘expert’, so I have hunted far and wide for my own personal best chicken fried rice recipe.

The secret to this dish is to marinade the meat, and to pre-cook the eggs before mixing with the rice to avoid soggyness.

Marinade

  • 250g chicken breast
  • 1 tbsp light soy sauce
  • 1/2 tsp salt

Fried Rice – Ingredients

  • 2 cups  day-old, cooked rice, chilled
  • 1 tsp  finely chopped garlic
  • eggs
  • 1-2 cups kale
  • 4-5 cherry tomatoes
  • 1/2 onion, sliced
  • 1 tbsp light soy sauce
  • 1 tbsp Maggi sauce
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1.5 tbsp cooking oil

Garnish  & Condiments

  • lime
  • coriander
  • grey pepper

Step by Step Instructions

Step 1

Mix the chicken with light soy sauce and salt. Cover and marinade in the fridge for at least 20 minutes.

Step 2

Organise your ingredients properly so they can be added quickly. Cracks the eggs into a small bowl for example. This will make things easier when we get to cooking. Bring the chicken out the fridge a few minutes before cooking.

Step 3

Heat the cooking oil in a pan and fry the garlic on a medium high heat. Once golden, add the chicken and marinade. Turn up the heat. Stir fry until cooked.

Step 4

Move the chicken to one side of the pan to make space for the eggs. Pour them in, gently scrmable them in the pan and cook like a runny omlette. When the eggs are around 75% cooked, stir fry them with the chicken and garlic.

Step 5

Add the rice. Stir fry.

Step 6

Once the chicken and egg has been mixed through the rice – and any lumps of rice have been broken up – add the kale, tomatoes, onion and sugar. Finally add the Maggic and soy sauces, before stir frying quickly after adding the liquids.

Step 7

Continue to stir fry. Aim to coat every grain of rice in sauce. Notice a change in colour of the rice. Taste at this point for seasoning. If neccessary add salt now.

Step 8

Serve with fresh lime juice and a dusting of grey pepper.