Thai fried rice gets it’s unique flavor from jasmine rice, fish sauce, soy sauce and chili peppers. Use your favorite protein like chicken, shrimp, or tofu.
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
Directions
- 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.
