Khao Pad Gai (Thai Chicken Fried Rice)
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Ingredients
- 350 g chicken thigh fillets, diced
- 500 g cooked jasmine rice (day-old)
- 2 eggs
- 2 garlic cloves
- 1 onion, diced
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 spring onions, sliced
- 1 fresh lime
Nutrition (per serving)
- Calories
- 339 kcal
- Protein
- 25.9 g
- Carbohydrate
- 40 g
- of which sugars
- 3.2 g
- Fat
- 7.2 g
- of which saturates
- 2.1 g
- Fibre
- 1.8 g
- Salt
- 2.69 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic.
- 2
Heat a little oil in a wok over a high heat and fry the garlic and onion for 2 minutes until softened.
- 3
Add the chicken and stir-fry for 5 minutes until cooked through with no pink remaining.
- 4
Push to one side, crack in the eggs and scramble briefly, then mix through.
- 5
Add the cold rice, breaking up any clumps, and stir-fry for 3 minutes until piping hot.
- 6
Season with the fish sauce and soy sauce.
- 7
Scatter with spring onions and serve with a wedge of lime.
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