This is real Thai Chicken Fried Rice, just how it’s made in Thailand! We made this recipe at Cookery School recently and it was much enjoyed. I had a small bowlful for lunch and scrummy it was! So quick and so easy, what a great midweek dinner it makes! Extra nice if served with a fresh tropical fruit salad for pudding!

The scrambling of the egg in the wok with the chicken pushed to the side is a classic Thai method. Serve it with wedges of tomato and slices of cucumber for a truly authentic experience.

Serves: 2-3dsc00293


2 tbsp vegetable oil (or canola or peanut oil)

2 large garlic cloves, finely chopped

A little fresh ginger, peeled and chopped

½ onion, diced (brown, white or yellow)

3 spring onions chopped into 2 cm pieces

5 oz / 150 g chicken breast, thinly sliced

A handful of peas and sweetcorn.

2 eggs, lightly beaten

3 cups cooked jasmine rice, cold (preferably refrigerated overnight)


2 tbsp fish sauce + 1½ tbsp oyster sauce + 1 tsp sugar (any type)

To Serve

Tomato wedges

Cucumber slices

Fresh coriander


  1. Heat oil in a large wok over medium high heat.
  2. Add garlic and stir fry for 20 seconds.
  3. Add onion and stir fry for 1 minute.
  4. Add chicken and spring onions and stir fry for 1 minute or until the chicken turns white.
  5. Push the chicken to the side and pour the egg into the middle. Scramble it quickly – about 30 seconds.
  6. Add the rice, vegetables and sauce. Stir fry for 2 minutes or so to heat the rice and coat all the rice with the sauce.
  7. Serve immediately, garnished with fresh coriander with tomato and cucumbers on the side.

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