Thai Fried Rice
Savor the flavors of Thailand with this vibrant chicken fried rice, perfectly seasoned and packed with fresh ingredients!
Ingredients
- 600 g cooked, chilled jasmine rice
- 400 g chicken breast
- 3 eggs
- 1 onion
- 3 garlic cloves
- 2 tomatoes
- 3 spring onions
- 3 tbsp fish sauce
- 2 tbsp light soy sauce
- 1 tbsp palm sugar
- 2 tbsp neutral oil
- 1 lime
How to make it
- Pat the chicken breast dry and cut it into thin bite-sized slices. Slice the onion, finely chop the garlic, dice the tomatoes, and cut the spring onions into short lengths. Beat the eggs lightly in a bowl.
- Heat 1 tbsp oil in a wok over high heat and sear the chicken until it turns golden at the edges and is just cooked through, then remove it to a plate and let it rest.
- Add the remaining oil to the wok, lower the heat a little, and soften the onion for 2 minutes until translucent. Add the garlic and stir for 20 seconds until fragrant.
- Push the onion and garlic to the side, pour in the eggs, and scramble them into soft curds. Add the chilled rice and break up any clumps with the spatula.
- Stir in the tomatoes, fish sauce, light soy sauce and palm sugar, then toss everything over high heat until the rice looks hot, glossy and evenly coloured.
- Return the chicken with any resting juices and add the spring onions. Toss for 1 minute until the spring onions are bright green and just wilted.
- Take the wok off the heat and squeeze over the lime juice, then toss once more so the rice tastes salty, sweet and sharp in balance.
- Serve the fried rice in shallow bowls with the chicken, egg, tomato and spring onion evenly mixed through and a lime wedge on the side.
