Delectable Chicken Fried Rice

Preparation info

  • Difficulty


  • Serves


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The proof of the pudding – or of the chicken – is in the eating, but when it comes to Thai food, if it is called ‘delectable’ one may rest assured that it is. Here the chicken is accompanied by rice that is suffused with the Thai seasonings that make the dish, well, delectable.

There are many varieties of rice in Thailand, and they have different characteristics. I recommend fragrant jasmine rice here because its aroma adds so much to the ensemble. The Thai fish sauce distinguishes this from the Chinese version of the recipe, which relies only on soy sauce.


  • Thai fragrant jasmine rice or 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
  • teaspoons salt
  • 225 g (8 oz) boneless chicken breasts, skinned
  • 2 tablespoons groundnut (peanut) oil
  • 3 tablespoons coarsely chopped garlic
  • 1 small finely chopped onion
  • 3 tablespoons finely chopped shallots
  • 110 g (4 oz) large fresh red Thai chillies, seeded and coarsely chopped
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons sugar
  • 1 tablespoon fish sauce or light soy sauce
  • handful fresh basil leaves


  • 3 tablespoons finely shredded spring onions


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 ½ teaspoon of the 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, shallots, chillies, 2 teaspoons of the salt and the pepper. Stir-fry for 2 minutes. Then add the chicken and stir-fry for 2 minutes. Add the rice and continue to stir-fry for 3 minutes. Add the sugar and fish sauce and stir-fry for another 2 minutes. Add the egg mixture, stir-fry for another minute, then add the basil leaves and stir-fry 1 minute more.

Turn onto a platter, garnish with spring onions and serve hot, or cold as a rice salad.