Description
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.
Equipment
wok
Ingredients
8ounceschicken breast, shrimp, beef, pork or tofu, cut into bite-sized pieces
kosher salt, and black pepper, to taste
4teaspoonsvegetable oil, divided
3cupscooked jasmine rice, white or brown is fine
1/2large onion, chopped
3clovesgarlic, minced
2scallions, chopped, plus more for garnish
1largeegg, beaten
3largeegg whites, beaten (you can also just use 2 large whole eggs total)
2medium tomatoes, sliced into wedges
2 to 3Thai chili peppers, optional for heat
4teaspoonssoy sauce, or tamari for gluten free
2teaspoonsfish sauce
Instructions
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.
Last Step:
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Notes
Variations:
- You can add cilantro or other fresh herbs at the end.
- Feel free to use whatever protein you like.
Nutrition
Serving: 1scant cup, Calories: 347kcal, Carbohydrates: 45.5g, Protein: 22g, Fat: 7.5g, Saturated Fat: 1.5g, Cholesterol: 88mg, Sodium: 541mg, Fiber: 1.5g, Sugar: 3g
