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Thai Chicken Fried Rice

  Fish sauce 3 Tablespoon
  Hot bean paste/Hot bean sauce 1 Teaspoon
  Cooking oil 1 Tablespoon
  Eggs 2 , beaten
  Garlic 2 Clove (10 gm), minced
  Onion 1 Medium, chopped
  Boneless, skinless chicken breast halves 1⁄2 Pound, cut into 1/2-inch cubes (2 In Number)
  Chilled cooked rice 3 Cup (48 tbs)
  Snipped cilantro/Parsley 2 Tablespoon
  Lime juice 1 Tablespoon
  Tomato 1 Small, cut into thin wedges
  Cucumber 1 Small, sliced

In a small bowl stir together the fish sauce and bean paste.
Set aside.
Preheat a wok or large skillet over medium-high heat.
Add cooking oil.
Add eggs.
Lift and tilt the wok or skillet to form a thin sheet of egg 7 to 8 inches wide.
Cook, without stirring, about 2 minutes or just till set.
Slide egg sheet onto a cutting board.
Cut into 3/4-inch-wide strips.
Cut strips into 2-inch lengths.
Return wok or skillet to high heat.
Add cooking oil. (Add more oil as necessary during stir-frying.)
Stir-fry the garlic and onion for 2 minutes.
Add chicken and stir-fry for 2 to 3 minutes or till chicken is done.
Add the rice and fish sauce mixture.
Stir for 1 minute or till heated through.
Gently stir in the egg strips.
Cover and cook for 1 minute.
Add cilantro or parsley and lime juice.
Toss lightly.
Spoon onto a serving platter.
Arrange tomato and cucumber around edge of platter.
Garnish the dish with cilantro, if desired.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Rice, Chicken
Quick, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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Your rating: None
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1360 Calories from Fat 262

% Daily Value*

Total Fat 30 g45.6%

Saturated Fat 6.4 g32.1%

Trans Fat 0.1 g

Cholesterol 554.5 mg184.8%

Sodium 3823.8 mg159.3%

Total Carbohydrates 184 g61.2%

Dietary Fiber 7.8 g31.3%

Sugars 15 g

Protein 85 g169.5%

Vitamin A 67.7% Vitamin C 78.1%

Calcium 21.8% Iron 73.2%

*Based on a 2000 Calorie diet


Thai Chicken Fried Rice Recipe