Category: Quick

Korean Cucumber Salad

Korean Cucumber Salad

Late August and I’m still reaching for quick and easy, no cook dishes that don’t skimp on flavor. And this Korean Cucumber Salad, known as Oi Muchim, is a favorite. It’s cooling and crunchy, a little spicy, and it has an amazing umami packed dressing. You read more

Pineapple Yuzu Cocktails

Pineapple Yuzu Cocktails

Adult beverages, nightcaps, drinkie-poos…whatever you call them, these Pineapple Yuzu Cocktails are quickly going to become a favorite. A  blend of yuzu juice, fresh pineapple, simple syrup, and vodka; SO refreshing and a perfect antidote to these endless dog days of summer. I had a read more

Thai Chicken Fried Rice

Thai Chicken Fried Rice

Hard to believe but summer is already winding down to a close, with lots of kids heading back to school next week. To ease you back into the daily grind, I’m sharing one of my easiest and fastest meals, Thai Chicken Fried Rice. It makes excellent use of leftovers; so excellent in fact that you’ll find yourself making extra batches of both rice and chicken so they will be on hand for this speedy family favorite. What makes this dish Thai? I use Jasmine rice, season it with a pop of funky fish sauce, and as a finishing touch I serve it with prik nam pla, the fiery hot sauce I shared last week. Some chopped cilantro, a couple slices of crunchy cooling cucumber, and a squeeze of fresh lime… it’s a feast of flavors in a simple little meal that you can make faster than you can say homework battles and soccer practice.

ingredients thai chicken fried rice

Leftovers Make Thai Chicken Fried Rice Magic!

One of the things I most love about this recipe is that it uses leftover, chilled rice (read about how chilled rice makes the best fried rice here) and also leftover chicken. You have some roast chicken from Sunday’s dinner in the fridge? Perfect! You can even use a store bought rotisserie chicken. Really any kind of leftover chicken will work. If your chicken was made with spices/herbs, you can give it a quick rinse and no one will be the wiser! Using up these leftovers isn’t just economical, it means your Thai Chicken Fried Rice is ready in less than 15 minutes. I start by prepping the garlic and scallions. Like all quick stir fried dishes, it is best to have all your ingredients measured and prepped before beginning.

mince thai chicken fried rice

I can’t say enough good things about cold rice in the fridge. It’s the Asian equivalent of sliced bread in the cabinet: a true staple and workhorse that’s always ready when hunger strikes. Not only can you count on it as a side for quick weeknight meals and fried rices, but it’s perfect for mid-day snacks with a little furikake or topped with a fried egg (insert link here). Since it stays fresh for several days, it’s handy to always have some.

One quick tip about using cold rice: it’s clumpy and in order to heat it evenly and thoroughly, you need to help it along. So use clean wet hands and use your fingers to gently crumble it until all of the lumps are broken up.


Have all of your ingredients right by the stove because you are adding oil and garlic in a smoking hot pan and garlic goes from golden brown to burnt in seconds. Keep a close eye because you will be be tossing in the chicken and in just a few seconds.

Once you add the chicken and rice, you want to use a pressing motion to sear the rice along the sides of the pan before scraping it off and mixing it back in. Searing the rice gives it that authentic flavor that is the hallmark of good restaurant fried rice. Cold rice tends to stick to the pan, but as it heats up, it will be easier to work with so just keep pressing, searing, and scraping.


fish sauce thai chicken fried rice

Once the flavorings are added, give it another minute to fully absorb the fish sauce and then you’re done.

I like to serve my Thai Chicken Fried Rice garnished with some lime, cilantro and sliced cucumber and pass around the prik nam pla so everyone can make theirs as spicy as their heart desires.

Thai Chicken Fried Rice is the perfect meal for a busy school/work night, and I hope everyone at your table loves it! Leave a comment and let me know what you think, and of course tag us in your pics @funkyasiankitchen, we love hearing from you!

If you love Thai food as much we do try some of our other popular recipes like this Green Curry Tofu or Tamarind Shrimp.



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recipe card thai chicken fried rice

Thai Chicken Fried Rice

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: serves 2


  • 3 Tablespoons neutral oil
  • 6 cloves garlic minced
  • 6 ounces cooked chicken (about 1 ½ cups roasted, grilled, or even poached is fine)
  • 3 cups cold cooked rice (preferably Jasmine or a medium grain)
  • 2 scallions 
  • 1 Tablespoon fish sauce
  • Ground black pepper


  • 1 persian cucumber trimmed and sliced
  • 1 handful cilantro leaves, roughly chopped
  • 2 lime wedges
  • *Thai Fish Sauce With Hot Chiles 


  1. Trim and mince the scallions, then set aside. 
  2. Separate the rice with wet hands or a fork so that you don’t have any large clumps and set aside.
  3. Heat a wok or wok pan over high heat for several minutes until very hot and smoking. 
  4. Add the oil and the garlic. Swirl the garlic in the oil for a couple of seconds until lightly golden. 
  5. Add the chicken and stir fry for a minute, mixing it well.
  6. Add the rice and keep stir frying for a couple of minutes, pressing the rice into the sides of the pan to sear it and then scraping it off and mixing it back in. It may stick to the sides of the pan at first but it will become less sticky as it cooks. 
  7. Turn off the heat and add the scallions, fish sauce, and ground black pepper to taste. Turn the heat back on and continue cooking for another minute. 
  8. Transfer Thai Chicken Fried Rice to a platter or individual plates. Garnish with the cucumbers, cilantro, and lime wedges.
  9. Serve with the chile fish sauce on the side for additional seasoning.

Keywords: thai, fried rice, chicken, khao phat gai, fast, spicy,

Cucumber Tomato Salad

Cucumber Tomato Salad

It feels like it’s almost too hot to eat these days, let alone cook. That’s where this Cucumber Tomato Salad comes in. Summer produce at its peak doesn’t need much in the way of embellishment, but a quick dressing with some umami rich favorites keeps read more

Ube Pancakes

Ube Pancakes

Last week I showed you how to make Ube Halaya, also known as purple yam jam, and this week I’m going to share a truly magical way to use it. Breakfast, brunch, a late night snack…there’s really no time that a person would turn down read more

Bacon Wrapped Mochi

Bacon Wrapped Mochi

I feel like the words “bacon wrapped” alone should be enough to get you running into your kitchen, but these Bacon Wrapped Mochi are truly the perfect snack. Salty, sweet, and savory hit all the right notes; ready in minutes with just a handful of ingredients, these Bacon Wrapped Mochi take snacking to the stratosphere! My inspiration for this snack comes from bacon wrapped dates, which for many years featured prominently as a quick, last minute appetizer in my house, when I was strapped for time (literally every family get together) and needed something to serve with drinks. I loved how little effort was needed for something so delicious. As popular as bacon wrapped dates have become, hopefully these Bacon Wrapped Mochi will too.

Like its forefather, Bacon Wrapped Mochi follows a similar minimalist theme: only two items for the main item plus a simple two ingredient glaze. The glaze borrows from the all too addictive combination of bacon and maple syrup. By itself it’s a match made in pig heaven, but the touch of soy gives the glaze a toasty umami punch that you’ll love. Chewy delicious Bacon Wrapped Mochi bites are just as amazing as they sound, so let’s get into it.

ingredients for bacon wrapped mochi

Making Bacon Wrapped Mochi

If the only mochi you are familiar with are the little ice cream filled treats, you are probably feeling quite confused right about now. There are many different kinds of mochi or rice cakes enjoyed in Japan. Mochi is made from glutinous or sticky rice. It’s not the same type of rice you would eat with a Japanese meal. Traditionally, the glutinous rice is steamed and then pounded. The mochi is then eaten in lots of different ways: topped with sweet or savory sauces and condiments, stuffed with sweet beans, served in soups and stews, grilled until toasted and crackly, and even deep fried. Like rice, mochi is a blank canvas, and the sky is the limit on creativity.

The mochi that we use to make Bacon Wrapped Mochi is known as kirimochi. These are individually wrapped little blocks of shelf stable rice cakes. They are found in most Asian markets and easily found online. Kirimochi is incredibly convenient to keep on hand whenever you’re in the mood for mochi. Straight out of the bag, these mochi blocks are very dense and hard. But after they’re cooked, they have a fabulous soft, chewy and sticky texture that’s really fun. Once you make Bacon Wrapped Mochi, you are going to want to have a bag in your pantry at all times so you can whip this delectable snack up again and again.

I start making these Bacon Wrapped Mochi by cutting the kirimochi. Some brands are pre-scored to make it easier to cut through the mochi. Start by cutting into the mochi and then gently rock the knife back and forth to cut through the dense block. Each block should be cut into three equal pieces.

slicing kirmochi

Then I cut the bacon slices in half. You can use whatever type of bacon you like but choose a standard cut. The thick cut bacon makes it difficult to cook through to the center once it’s wrapped and will prevent heat from cooking the mochi.

Once the bacon is cut, simply wrap one piece around a chunk of mochi. Then secure it at the end with a toothpick. Coincidentally, the toothpicks also make a simple handle for picking up and eating the mochi bites after they are cooked. It’s not necessary to soak the toothpicks in water. The cooking time is too quick to do any damage. However, make sure that your toothpicks are plain (no mint flavor!) and don’t have any plastic decoration that could burn in the pan.

A medium 10 inch pan should be large enough to fit all of your Bacon Wrapped Mochi. Place all of the pieces in the pan and then cook it over medium heat. Bacon has a lot of fat that will start to render as it cooks so it’s not necessary to put any extra oil in the pan. Once you’ve cooked one side and the bacon is nice and browned, flip it over and cook the other.

You will notice a lot of oil in the pan once you’ve cooked the mochi. Take a paper towel and mop up the excess grease. (Never pour grease down the sink or you will face plumbing problems down the road). Finally, add the maple syrup and soy sauce to the pan and cook it for a couple minutes, turning the mochi bites to coat them well in the glaze.

wrapping the mochi

toothpick skewers



Let the Bacon Wrapped Mochi cook for another minute to get all nice and glazed in the pan sauce:

And now this perfect little snack is ready to serve. Believe me, they will be fought over!

You can serve these bacon wrapped mochi as an appetizer, or pass around at a cocktail party (yuzu margaritas anyone?), serve with other snacky dishes like Burdock Chips and Edamame Hummus, or just make a plate full and enjoy them as a meal all by themselves. However you decide to inhale them, leave a comment and let me know. And don’t forget to tag us in your pics @funkyasiankitchen, we love seeing your creations!


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recipe bacon wrapped mochi

Bacon Wrapped Mochi

  • Author: Funky Asian Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: serves 4
  • Category: small plates
  • Cuisine: Japanese


  • 3 pieces kirimochi cut into 9 pieces
  • 5 strips bacon
  • 1 tablespoon soy sauce
  • 2 tablespoons of maple syrup


  1. Cut each piece of kirimochi crosswise into 3 smaller pieces and set aside.
  2. Cut each strip of bacon in half.
  3. Wrap each bacon half around a piece of mochi and skewer the end with a toothpick.
  4. Place the bacon wrapped mochi in a medium pan.
  5. Turn the heat to medium and cook for 5-6 minutes on each side until the bacon is browned and crisp and the mochi is soft. 
  6. Tilt the pan to the side and use a paper towel to mop up any excess grease.
  7. Add the maple syrup and soy sauce to the pan and roll the bacon-mochi in the sauce.
  8. Cook for another minute, reducing the sauce and coating each bacon-mochi well.
  9. Transfer the bacon wrapped mochi pieces to a plate and serve! 

Keywords: bacon, mochi, snacks, appetizers, japanese