Thai Style Chicken Fried Rice

2 cups cooked jasmine rice (day-old)
200g chicken breast, diced
1 carrot, diced
2–3 garlic cloves, finely chopped
1 thumb-sized ginger, finely chopped
3 spring onions (stems and greens separated)
2 eggs
Handful coriander (for garnish)
2–3 Thai bird’s eye chillies, sliced
Vegetable oil

The Seasoning
1 tablespoon oyster sauce
1–2 tablespoons fish sauce
Pinch salt
Pinch black pepper

PREPARATION

1. Season chicken with salt, black pepper and half the oyster sauce, then mix well and leave briefly to marinate.

COOKING

1. Heat a wok until smoking hot, add oil and fry the chicken for a few minutes until cooked through and lightly caramelised, then remove and set aside.
2. In the same wok, add diced carrots and stir fry for about 1 minute until slightly softened.
3. Add garlic, ginger and spring onion stems, stir frying for 10–15 seconds until fragrant.
4. Push ingredients to one side and add the cooked rice, breaking it up and mixing through.
5. Stir fry until the rice dries slightly and you hear a light crackling sound.
6. Return the cooked chicken to the wok and mix thoroughly.
7. Add remaining oyster sauce and fish sauce with chillies, tossing to coat evenly.
8. Push everything to one side, add a little oil and pour in beaten eggs, scrambling gently.
9. Once eggs are just set, fold them through the rice.
10. Stir fry briefly until everything is evenly combined and heated through.
11. Garnish with coriander, spring onion greens and serve with lime wedges.

School of Wok Tips

• Use day-old rice for the best texture and separation.
• Cook chicken separately to avoid overcrowding the wok.
• Listen for the “crackling” sound—this means the rice is drying properly.
• Add eggs last for soft, fluffy texture.

FAQs

Why use fish sauce instead of soy?
It gives authentic Thai flavour with a deeper umami profile.

Can I use fresh rice?
Yes, but it may be softer—spread it out to dry slightly first.

How do I make it spicier?
Add more bird’s eye chillies or chilli sauce.