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
- Trim and mince the scallions, then set aside.
- Separate the rice with wet hands or a fork so that you don’t have any large clumps and set aside.
- Heat a wok or wok pan over high heat for several minutes until very hot and smoking.
- Add the oil and the garlic. Swirl the garlic in the oil for a couple of seconds until lightly golden.
- Add the chicken and stir fry for a minute, mixing it well.
- 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.
- 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.
- Transfer Thai Chicken Fried Rice to a platter or individual plates. Garnish with the cucumbers, cilantro, and lime wedges.
- Serve with the chile fish sauce on the side for additional seasoning.
Keywords: thai, fried rice, chicken, khao phat gai, fast, spicy,