Time: 15 minutes
Yield: 4 servings
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 tastebuds 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, plus more as needed, divided • 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 and preferably day-old • 3 tablespoons oyster sauce • 2 large eggs, beaten • cilantro, optional, freshly chopped, for serving • lime wedges, optional, for serving
In a small bowl, combine the chilis and fish sauce.
Season the chicken with salt and pepper.
In a large skillet over medium-high heat, heat 1 tablespoon of oil.
Add the chicken and cook, tossing occasionally, until cooked through at 165 degrees F, about 5 minutes.
Transfer the chicken to a plate and keep warm.
Drain the skillet as needed.
Return the skillet to medium-high heat. Heat the remaining oil.
Add the carrots and cook until softened, about 3 minutes.
Add the garlic, green onions, and ginger, and cook until fragrant, about 1 minute.
Add the rice, 3 tablespoons of the fish sauce mixture, and the oyster sauce, tossing until the rice is well-coated.
Push the rice to one side of the pan. On the empty side of the pan, add a little extra oil as needed. Add the eggs and scramble with a rubber spatula until just barely set.
Combine the eggs with the rice.
Add the chicken and stir to combine.
Serve with the cilantro, lime wedges, and any remaining fish sauce mixture.