Fried Rice is a Thai comfort food that is yummy, healthy, fast & easy to prepare, with ingredients you already have in the kitchen. And the best part is that you can use leftover rice to make fried rice, which even saves you lots of time and money. Furthermore, you do not need soy sauce, fish sauce, and other spices either. With my version of Thai fried rice, you can just use salt & sugar to season it. And that’s pretty much it. And don’t worry, it will taste surprisingly yummy. So, even though you don’t have soy sauce, oyster sauce, and the like, you can still cook savory Thai food.
It’s also a popular Thai street food. You can order Thai fried rice everywhere in Thailand. And it’s as delicious as home cooking.
When I don’t know what to make for dinner, don’t want to spend my whole evening preparing food, and especially when I still have lots of leftover cooked rice from the day before, I always think of Thai fried rice. It’s the perfect solution to prepare quick but yummy dinner and get rid of the leftover rice at the same time.
It’s an ideal dish for kids, too, because it’s not spicy. And kids love it! It’s also a great way to make them eat vegetables. It takes just about 10 minutes to make.
Chicken Fried Rice
Fast, delicious, healthy Thai fried rice with chicken in just about 10 mins.
Heat oil in wok over medium heat, when the oil starts getting hot add garlic, fry the garlic quickly until fragrant, add chicken, fry the chicken until it’s about 50% done, add Chinese broccoli, and stir-fry everything quickly together.
When the Chinese broccoli is about 50% finished add rice, onion, tomatoes, salt, and sugar, stir-fry everything together quickly for about a couple of minutes.
Use the spatula to push aside the rice to make a little space, add a little bit of oil, then crack the eggs into that empty space, use the spatula to blend the eggs a little bit. Then use the spatula to flip back the rice to cover the eggs.
Let the eggs cook under the rice for about a minute, then stir-fry everything gently together again for about a minute, so that the eggs won’t break into tiny pieces.
Turn off the heat, serve it straight away on each serving plate, with a wedge of lime, and a couple of stalks of spring onions on the side on each plate, to bite between mouthfuls. Enjoy!
If you like it hot, you can serve it with prig nam pla on the side (Thai chili fish sauce).
Thai food is about tasting, experimenting, and adjusting the taste to your liking. So, you don't have to follow my measurements exactly. You can just use it as a foundation. Then just create your own flavours that you truly like.