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Thai chicken fried rice on a plate with lime wedges and flowers.

Thai Chicken Fried Rice (Khao Pad Gai)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Asha
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Rice
  • Cuisine: Thai


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.



200 g boneless, skinless chicken breast (or thighs)

1/2 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 1/2 tablespoons peanut oil

4 cups (560g) cooked jasmine rice, cooled *

2 large eggs, lightly beaten

lime wedges, for squeezing


freshly ground black pepper

prik nam pla (important)


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.



* 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.


  • 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
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