Thai Fried Rice with Chicken
4 servings
30 minutes
Fried Thai rice with chicken is a fragrant dish embodying the brightness and richness of Thai flavors. Historically, this recipe originated as a simple yet hearty street food in Thailand. It harmoniously combines tender chicken fillet, exotic sweetness of pineapple, and spicy notes of garlic, ginger, and chili pepper. Crunchy cashews add a unique texture while jasmine rice absorbs the rich flavor of soy sauce and spices. The light tanginess of lime zest adds freshness and the fried omelet contributes creaminess. This dish not only delights the palate but also exemplifies a perfect balance of spiciness, sweetness, and saltiness. It is served hot, sometimes with slices of fresh cucumber for a refreshing contrast. Fried Thai rice is a culinary journey to the heart of Thailand where each spoon reveals the richness of Asian flavors.
1
Boil the rice in one and a half cups of water without overcooking. Let it cool.
- Jasmine rice: 200 g
2
Defrost the chicken fillet, cut it into small pieces, and fry in a little olive oil. When the fillet turns white, add 2 tablespoons of soy sauce and 1 teaspoon of curry. Mix well. Fry the fillet until golden brown.
- Chicken fillet: 400 g
- Soy sauce: 100 ml
- Curry: to taste
3
Chop the garlic, chili pepper (cut in half and remove seeds), and grate the ginger root finely.
- Garlic: 1 clove
- Chili pepper: 1.2 piece
- Grated ginger root: 1 tablespoon
4
Cut the bell pepper into cubes (I cut about 1.5x1.5 cm, not too small).
- Red sweet pepper: 1 piece
5
Heat oil in a pan, sauté garlic, ginger, and chili pepper. Add salt. Cook for 1 minute. Add chopped bell pepper. Fry for 2–3 minutes, reducing heat if necessary. Then add pineapple, remaining soy sauce, brown sugar, and lime zest. Mix well. Fry for another 2–3 minutes.
- Olive oil: 2 tablespoons
- Garlic: 1 clove
- Grated ginger root: 1 tablespoon
- Chili pepper: 1.2 piece
- Sea salt: 1 tablespoon
- Red sweet pepper: 1 piece
- Canned pineapple: 0.5 jar
- Soy sauce: 100 ml
- Brown sugar: 1 tablespoon
- Lime zest: 0.5 piece
6
In a separate pan, heat a little olive oil, beat the egg slightly in a bowl, pour it into the pan, trying to spread it out, so the omelet is as thin as possible, and stir vigorously.
- Olive oil: 2 tablespoons
- Chicken egg: 1 piece
7
Add the omelet and pre-fried pieces of chicken fillet to the pan with peppers and pineapples.
- Chicken egg: 1 piece
- Chicken fillet: 400 g
8
Then add rice there, carefully mashing the lumps. Stir, fry for a minute or two, and add finely chopped green onions and roasted, crushed nuts.
- Jasmine rice: 200 g
- Leek: 1 head
- Roasted cashews: 100 g