Ready in 15 min across 7 steps. Seasonal note: all.
Ingredients
8 ounces chicken breast (shrimp, beef, pork or tofu, cut into bite-sized pieces)
kosher salt (and black pepper, to taste)
4 teaspoons vegetable oil (divided )
3 cups cooked jasmine rice (white or brown is fine)
1/2 large onion (chopped)
3 cloves garlic (minced)
2 scallions (chopped, plus more for garnish)
1 large egg (beaten)
3 large egg whites (beaten (you can also just use 2 large whole eggs total))
2 medium tomatoes (sliced into wedges)
2 to 3 Thai chili peppers (optional for heat)
4 teaspoons soy sauce (or tamari for gluten free)
2 teaspoons fish sauce
Method
Heat a large nonstick wok over high heat.
Meanwhile, season the chicken or protein of choice lightly with salt and pepper.
When the wok is very hot, add 2 tsp of the oil. When the oil is hot, add the chicken and cook on high until its browned all over and cooked through, about 3-4 minutes. Set aside.
Reduce heat and add the eggs and egg whites to the wok with a pinch of salt and cook 1 to 2 minutes, until scrambled. Set aside.
Add the remaining oil to the wok and add the onion, scallions and garlic. Saute 1 minute, add the chili pepper if using, tomatoes and stir in all the rice.
Add the soy sauce and fish sauce, stir to mix all the ingredients and cook, stirring 2 to 3 minutes.
Return the egg and chicken back to the wok. Adjust soy sauce and salt as needed and stir well another 30 seconds.
Nutrition
These per-serving figures are source estimates. Your result will change with the ingredients, brands and portions you use.
Estimated nutrition per serving for Thai Fried Rice Recipe
Calories
347 kcal
Protein
22 g
Fat
7.5 g
Saturated fat
1.5 g
Carbohydrates
45.5 g
Fibre
1.5 g
Sugar
3 g
Salt / sodium
541 mg
Cholesterol
88 mg
Serving size
1 scant cup
Original source
Skinnytaste. The publication link stays beside the recipe so you can compare its notes, timing and later updates.
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