Spicy Classic Thai Fried Rice

Preparation info

  • Difficulty


  • Serves


Appears in

Although on the surface this dish is very similar to the familiar Chinese-style fried rice, it is the additional Thai touches that give it its unique flavours.


  • Long-grain white rice measured to the 400 ml (14 fl oz) level in a measuring jug and cooked according to the method given on page 34
  • 2 eggs, beaten
  • 2 teaspoons sesame oil
  • ½ teaspoon salt
  • 225 g (8 oz) boneless chicken breasts, skinned
  • 2 tablespoons groundnut (peanut) oil
  • 2 tablespoons coarsely chopped garlic
  • 1 small onion, finely chopped
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons fish sauce or light soy sauce
  • 3 tablespoons finely chopped spring onions
  • 2 tablespoons finely chopped fresh coriander
  • 2 small fresh red or green Thai chillies, seeded and chopped


  • 1 lime, cut into wedges


Cook the rice at least 2 hours ahead of time or the night before. Allow it to cool thoroughly and put in the refrigerator.

Combine the eggs with the sesame oil and salt.

Cut the chicken into small 1 cm (less than ½ in) dice.

Heat a wok or large frying pan over high heat until it is hot. Add the groundnut oil, and when it is very hot and slightly smoking, add the garlic, onion and pepper. Stir-fry for 2 minutes. Then add the chicken and stir-fry for 2 minutes more. Add the rice and continue to stir-fry for 3 minutes. Finally, add the fish sauce, spring onions, fresh coriander and chillies and continue to stir-fry for 2 minutes. Add the egg mixture and stir-fry for another minute.

Turn onto a platter, garnish with the lime wedges and serve at once.