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Category: rice

8 Treasure Rice

8 Treasure Rice

Lunar New Year starts on February 10th this year. It is a 2 week celebration that is one of the most (raucously!) celebrated holidays of the year for the more than 1.5 billion people worldwide that celebrate. Think fireworks, parades, elaborate decorations, gifts, new festive read more

Pork Bistek

Pork Bistek

We all have our favorite comfort foods that instantly transport us to our childhood. For me it’s definitely my Mom’s Chicken. But for my husband it would have to be this Filipino style Pork Bistek. And I would never hear the end of it if 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

Ingredients

Scale
  • 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

Garnishes:

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

Instructions

  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,

Red Bean Rice

Red Bean Rice

Red Bean Rice is a special occasion dish in Japan. Graduations, new babies, weddings, holidays…Red Bean Rice makes its welcomed appearance. Savory and comforting, the rice takes on a red hue from the azuki beans that symbolizes good luck and prosperity. It’s an usual dish read more

Tteokbokki

Tteokbokki

Tteokbokki is the latest Korean culinary import to start trending in the states. In the last week alone I saw Bon Appetit feature a Tteobokki recipe, and even Trader Joe’s rolled out a frozen version. One of the most popular street foods in Korea, Tteokbokki read more

Java Rice

Java Rice

Java Rice is a dish so beloved that two different cultures claim it as their own. While it’s named after an island in Indonesia, Java rice is also an immensely popular Filipino dish. And it couldn’t be more simple. Just leftover rice mixed with a handful of pantry items, including turmeric which gives it a gorgeous blast of color, quickly fried with lots of crispy garlic bits. Best of all? This bowl of pure comfort can be all yours in under 10 minutes!

java rice ingredients

Java Rice always starts with leftover cooked rice. (Chilled rice is the best for frying. The grains stay separate and instead of absorbing the oil and getting mushy, they get lightly crisped.) I begin making it by combining the seasonings.

Then I heat the pan and sauté the garlic. I like a lot of garlic, and I like it to get nice and golden.  Be careful of course not to let the garlic burn.

garlic java rice

stir fry java rice

Add the remaining scallions and season to taste:

And that’s it-a delicious side that goes with just about anything, ready in just a few minutes. You can top it with a perfect fried egg or enjoy the Java rice on its own. It’s particularly good served with:

Whatever you enjoy this Java Rice with, please take a moment to comment below and tag us in your pics @funkyasiankitchen-we love hearing from you!

 

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java rice recipe card

Java Rice

  • Author: Funky Asian Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 3 minutes
  • Total Time: 8 minutes
  • Yield: 1-2 servings 1x
  • Category: rice
  • Cuisine: indonesian

Ingredients

Scale
  • 2 cups cold cooked rice
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon salt 
  • 1 teaspoon soy sauce
  • fresh ground black pepper to taste
  • 2 tablespoons neutral oil divided
  • 5 cloves minced garlic
  • 2 scallions minced

Instructions

  1. In a bowl mix rice with turmeric powder, salt, soy sauce, 1 tablespoon of oil, and ground black pepper to taste. 
  2. Use a fork to break up the rice. Pour the sauce over the rice and stir to combine.
  3. Heat a large pan over medium heat for several minutes and add 1 tablespoon of oil, garlic, and half of the scallions. 
  4. Stir with a spatula or wooden spoon and cook for 20 seconds until fragrant. 
  5. Continue to stir and cook for another minute until fragrant and some of the garlic pieces just start to turn golden. Adjust the heat as needed to avoid burning the garlic.
  6. Add rice to the pan. Stir and toss constantly for 1-2 minutes until rice is heated through. Add the remaining scallions and stir to combine. 
  7. Taste the rice and adjust with a little salt and pepper as needed. Turn off the heat and transfer to serving bowls or plates. Serve immediately.