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Thai Chicken Fried Rice

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Thai Chicken Fried Rice

8 Smart Points320.8 Calories

The key to making perfect fried rice is using cold leftover rice.

There’s a really great Thai restaurant in Williamsburg, Brooklyn I used to go to all the time called Sea that has a great vibe and a DJ. I always ordered the fried rice because it’s just amazing! I was on a mission to make this myself, and after researching and experimenting, I managed to get very close. Thai fried rice gets it’s unique flavor from the fish sauce, soy sauce and chili peppers. The jasmine rice is a must! Although here I used chicken, I’ve also made this with shrimp, beef or pork. Enjoy!

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Thai Chicken Fried Rice

8 Smart Points320.8 caloriesTotal:30 minutes

Thai fried rice gets it’s unique flavor from the fish sauce, soy sauce and chili peppers. The jasmine rice is a must!


  • 8 oz chicken breast, cut in 1/2 inch cubes
  • kosher salt and pepper
  • 4 tsp vegetable oil
  • 3 cups cooked brown jasmine rice
  • 1/2 large onion, chopped
  • 3 cloves garlic, minced
  • 2 scallions, chopped
  • 3 egg whites, beaten
  • 1 whole egg, beaten
  • 2 medium tomatoes, sliced into wedges
  • 2 to 3 Thai chili peppers (optional)
  • 4 tsp soy sauce (or tamari for gluten free)
  • 2 tsp fish sauce


  1. Heat a large nonstick wok over high heat.
  2. Meanwhile, season chicken lightly with salt and pepper.
  3. 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.
  4. Remove chicken from wok and set aside, add the eggs, pinch of salt and cook a minute or two until done. Set aside.
  5. 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.
  6. Add the soy sauce and fish sauce stir to mix all the ingredients.
  7. Keep stirring a few minutes, then add egg and chicken back to the wok.
  8. Adjust soy sauce if needed and stir well another 30 seconds.

Nutrition Information

Yield: 4 servings, Serving Size: 1/4th of recipe

  • Amount Per Serving:
  • Smart Points: 8
  • Points +: 8
  • Calories: 320.8
  • Total Fat: 7g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Carbohydrates: 43.9g
  • Fiber: 2.5g
  • Sugar: g
  • Protein: 20.2g

8 PP8 SPAsian Inspired RecipesChicken RecipesDairy FreeMain DishesRecipes
posted September 25, 2008 by Gina
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