Thai Fried Rice

Name: Thai Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2-3 Thai red chilis, thinly sliced; 3 tablespoons fish sauce; 2 chicken breasts, thinly sliced; kosher salt, to taste; freshly ground black pepper, to taste; 2 tablespoons vegetable oil, divided, plus more, to taste; 1 medium carrot, peeled and diced; 4 cloves garlic, minced; 4 green onions, white and light green parts cut into 1-inch pieces; 1 teaspoon ginger, freshly minced; 4 cups white rice, cooked; 3 tablespoons oyster sauce; 2 large eggs, beaten; cilantro, optional, to taste, chopped, for serving; lime wheels, optional, to taste, for serving

Chicken Dinner Stove-Top

Time: 15 minutes

Yield: 4 servings

About

Thai Fried Rice differs from other similar dishes thanks to its distinctively spicy flavor: this dish is sure to delight those who like a little heat! But there's so much more than spice to be found here: the rice is savory, rich, aromatic, and filled with fresh vegetables and juicy chicken. Stir in fluffy scrambled eggs and you have an instant classic. Plus Thai Fried Rice only takes 15 minutes to make, so busy schedules are no obstacle to enjoying this scrumptious supper. Get your taste buds ready because this is going to shake things up!

Ingredients

2-3 Thai red chilis, thinly sliced
3 tablespoons fish sauce
2 chicken breasts, thinly sliced
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons vegetable oil, divided, plus more, to taste
1 medium carrot, peeled and diced
4 cloves garlic, minced
4 green onions, white and light green parts cut into 1-inch pieces
1 teaspoon ginger, freshly minced
4 cups white rice, cooked
3 tablespoons oyster sauce
2 large eggs, beaten
cilantro, optional, to taste, chopped, for serving
lime wheels, optional, to taste, for serving

Directions

Step 1 -In a small bowl, combine the chilis and the fish sauce.

Step 2 -Season the chicken with the salt and the pepper.

Step 3 -In a large skillet over medium-high heat, heat 1 tablespoon of the oil.

Step 4 -Add the chicken slices and cook, tossing occasionally, until cooked through at 165 degrees F, about 5 minutes.

Step 5 -Transfer the chicken slices to a plate and keep them warm.

Step 6 -Drain the skillet if needed.

Step 7 -Return the skillet to medium-high heat. Heat the remaining 1 tablespoon of the oil.

Step 8 -Add the carrots and cook until softened, about 3 minutes.

Step 9 -Add the garlic, the green onions, and the ginger, and cook until fragrant, about 1 minute.

Step 10 -Add the rice, 3 tablespoons of the fish sauce mixture, and the oyster sauce, tossing until the rice is well-coated.

Step 11 -Push the rice to one side of the pan. On the empty side of the pan, add a little of the extra oil. Add the eggs and scramble with a rubber spatula until just barely set.

Step 12 -Combine the eggs with the rice.

Step 13 -Add the chicken slices and stir to combine.

Step 14 -Serve with the cilantro, the lime wheels, and any of the remaining fish sauce mixture.

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