Thailand is a country that has quite a number of unique and interesting foods for you to try. Probably the most common and well-known is a dish called Tom Yam, but actually it’s not just Tom Yam Thai specialties that you should try, but this time the cafedeles will present the Thai Fried Rice recipe menu with a mixture of fried chicken. so let’s look at the recipe below!

Recipe Source

Thai Fried Rice Recipe

This Thai fried rice is loaded with chicken, eggs and vegetables, all fried together in a savory sauce.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Asian
Keyword: Fried Rice, Thai Fried Rice
Servings: 4
Calories: 330kcal


  • 2 tablespoons + 2 teaspoons vegetable oil divided use
  • 3/4 pound boneless skinless chicken breasts thinly sliced
  • 2 tablespoons corn starch
  • 1/2 cup onion finely chopped
  • 1/2 cup carrots peeled, quartered and sliced
  • 2 teaspoons minced garlic
  • 2 eggs lightly beaten
  • 3 cups cooked white rice long grain works best
  • 3 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • salt and pepper to taste
  • 1/4 cup green onions sliced
  • sliced cucumbers, cilantro leaves and tomato wedges for garnish


  • Heat 2 tablespoons of oil in a large pan over medium high heat. Place the chicken in a bowl with the corn starch and toss to coat. Season the chicken pieces with salt and pepper to taste.
  • Place the chicken in a single layer in the pan. Cook for 3-4 minutes per side or until chicken is browned and cooked through. You may need to work in batches.
  • Remove the chicken from the pan and cover with foil to keep warm.
  • Add 1 teaspoon of oil to the pan, along with the onion and carrots. Cook for 4-5 minutes or until veggies are softened.
  • Add the garlic and cook for 30 seconds.
  • Remove the vegetables from the pan, then cover with foil to keep warm.
  • Pour the remaining teaspoon of oil into the pan; add the eggs and cook, stirring occasionally and breaking up with a spatula, until the eggs are scrambled and cooked through. Season the eggs with salt and pepper.
  • Add the rice, chicken, and reserved cooked veggies to the pan. Stir in the fish sauce, soy sauce and sugar, and mix gently until everything is thoroughly combined and warmed through, 3-4 minutes.
  • Sprinkle green onions over the top of the rice mixture, then serve. Garnish with cilantro leaves, sliced cucumber and tomatoes.



Calories: 330kcal | Carbohydrates: 38g | Protein: 25g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 296mg | Sodium: 1460mg | Potassium: 266mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2855IU | Vitamin C: 7.1mg | Calcium: 165mg | Iron: 2.9mg


Please enter your comment!
Please enter your name here