This beautiful street food dish from Thailand is super popular and found at any stir fry restaurant. What differentiates it from the well known Chinese version is that Thai chicken fried rice (khao pad gai / ข้าวผัดไก่) features fragrant jasmine rice, freshly squeezed lime juice, and flavourful traditional Thai sauce (prik nam pla) with its chilli peppers and fish sauce. This dish is so quick and easy, you will love making this authentic recipe at home.
For another popular Thai stir fry, Thai basil chicken and Thai basil beef are both scrumptious options that really hit the spot.
Ingredients
- Boneless, skinless chicken breast (or thighs)
- Onion
- Garlic
- Soy sauce
- Oyster sauce
- Palm sugar
- Green onions
- Eggs
- Jasmine rice, cooked the day before and cooled in an airtight container in the fridge. The cold and somewhat drier rice grains stir fry well and stay separate from each other, rather than becoming sticky like fresh rice.
- Prik nam pla - This traditional Thai sauce is a delicious and flavourful condiment that's used on almost everything in Thailand. It's made primarily of freshly squeezed lime juice, fish sauce, and Thai chilis. And it's so easy to make your own fresh at home.
- Lime wedges
- Cilantro
- Freshly ground black pepper
See the recipe card below for quantities.
Instructions
Before you begin cooking, you should have all of the prep done. Stir fries cook up very quickly, so you won't have any time for chopping or mixing sauces once you begin.
Cut up the chicken and vegetables. Pre-mix the soy sauce, oyster sauce, and palm sugar to make the sauce. Now would be a good time to make the prik nam pla, as well.
Heat your wok (or large skillet) over medium-high heat. Add peanut oil, then add in the chicken and stir fry until the outside changes from its raw pink colour.
Add in the onion, garlic, and the white part of the green onions. Stir fry for 1 minute.
Mix in 1 cup of rice. Stir fry for 20 seconds.
Push everything to one side. Pour the eggs onto the other side. Swirl the eggs a few times, then mix it in with the chicken rice.
Stir fry for another 20 seconds while the egg finishes cooking. Then mix in the remaining 3 cups of rice.
Add in the sauce and the green onion greens. Stir fry for another 1 minute while the greens wilt.
Transfer the rice into a large serving bowl. Sprinkle with freshly ground black pepper and serve with prik nam pla, fresh cilantro, and lime wedges.
Note: The lime juice and prik nam pla are key to giving Thai chicken fried rice its signature flavour. Don't omit them from this recipe.
Substitutions
- Chicken - you can swap the chicken out for a protein of your choice.
- Palm sugar - you can substitute with coconut sugar or brown sugar.
Variations
It should be noted that traditionally Thai fried rice was not made using soy sauce. However, in modern days, soy sauce is very popularly used in Thai fried rice dishes in Thailand. If you want to try a version that is more traditional, use an equal amount of fish sauce instead of soy sauce in this recipe.
Equipment
You will need either a wok or a large skillet to make this recipe, as well as a spatula for stir frying. I used this wok.
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Storage
Store leftovers in an airtight container in the refrigerator for up to three to four days.
Top Tip
It's really important to use cooled rice when making this recipe. I cook rice the day before and store it in an airtight container in the fridge overnight. The cold and somewhat drier rice grains stir fry well and stay separate from each other, rather than becoming sticky like fresh rice.
Print📖 Recipe
Thai Chicken Fried Rice (Khao Pad Gai)
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Rice
- Cuisine: Thai
Description
Delicious Thai chicken fried rice is a popular street food dish that features fragrant jasmine rice, tender chicken, a squeeze of fresh lime juice, and prik nam pla (traditional Thai sauce). You will love making this easy and flavourful Thai dish at home.
Ingredients
200 g boneless, skinless chicken breast (or thighs)
½ medium onion, thinly sliced
3 cloves garlic, minced
3 green onions, cut into 3 cm pieces, white and green parts separated
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon palm sugar
1 ½ tablespoons peanut oil
4 cups (560g) cooked jasmine rice, cooled *
2 large eggs, lightly beaten
lime wedges, for squeezing
cilantro
freshly ground black pepper
prik nam pla (important)
Instructions
Before you begin cooking, you should have all of the prep done. Stir fries cook up very quickly, so you won't have any time for chopping or mixing sauces once you begin.
Cut up the chicken and vegetables. Pre-mix the soy sauce, oyster sauce, and palm sugar to make the sauce. Now would also be a good time to make the prik nam pla.
Heat your wok (or large skillet) over medium-high heat. Add peanut oil, then add in the chicken and stir fry until the outside changes from its raw pink colour.
Add in the onion, garlic, and the white part of the green onions. Stir fry for 1 minute.
Mix in 1 cup of rice. Stir fry for 20 seconds.
Push everything to one side. Pour the eggs onto the other side. Swirl the eggs a few times, then mix it in with the chicken rice.
Stir fry for another 20 seconds while the egg finishes cooking. Then mix in the remaining 3 cups of rice.
Add in the sauce and the green onion greens. Stir fry for another 1 minute while the greens wilt.
Transfer the Thai chicken fried rice into a large serving bowl. Sprinkle with freshly ground black pepper and serve with prik nam pla, fresh cilantro, and lime wedges. The lime juice and prik nam pla are key to giving Thai chicken fried rice its signature flavour.
Notes
* The jasmine rice should be cooked the day before and cooled in an airtight container in the fridge. The cold and somewhat drier rice grains stir fry well and stay separate from each other, rather than becoming sticky like fresh rice.
Nutrition
- Serving Size:
- Calories: 410
- Sugar: 2.6 g
- Sodium: 523.3 mg
- Fat: 9.2 g
- Carbohydrates: 59.3 g
- Protein: 20 g
- Cholesterol: 129.5 mg
Keywords: Thai chicken fried rice, chicken fried rice, Thai rice, Thai stir fry
Bernice says
Lucky me! I had leftover rice and of course the first thing I wanted to make was Fried rice. I hadn't tried it Thai style yet so I gave this recipe a try. Loved all the flavours and would make again!
Asha says
Thank you! So glad you liked it 🙂
nancy says
I love the spices and zing this thai fried rice has. Super tasty
Asha says
Thanks so much!
Cindy Mom the Lunch Lady says
I often cook extra rice so I can make fried rice the next day. I've never heard of Prik Nam Pla, and I am happy you shared a homemade version as well. Adding this to my must try recipes, since I think my family would really enjoy it.
Asha says
Thanks so much 🙂 I think you'll love it
Terri says
I have pinned this to make soon! I love Jasmine rice (so aromatic- yum!) and Thai food! And this is a great way to mix up our typical chicken fried rice and stir fry!
Asha says
Thanks Terri, I love Thai food too!