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Thai-style Rice with Chicken
Instructions
I prepare the ingredients. The rice is boiled in advance. Our site already has a recipe for how to boil rice. For this dish the rice should be cooled. I deseed the sweet pepper, peel the onion and garlic, and peel the carrot. I wash the eggs well under running water and pat them dry.
I dice the two peeled onions into small cubes.
I mince the two cloves of garlic finely.
I also dice the carrot into small cubes, or pass it through a vegetable grater.
I cut the sweet pepper lengthwise into strips, then into cubes.
I cut the chicken fillet into small pieces.
I heat a skillet, add two tablespoons of vegetable oil and tip in the chopped onion. Stirring lightly, I sauté it over medium heat for a few minutes.
I add the garlic to the onion and sauté it for literally 2 minutes.
I add the pieces of chicken fillet and sauté them together with the onion and garlic for about 2–3 minutes.
I add the prepared carrot to the fillet and sauté for about a minute.
Then I add the sweet pepper. I sauté it for about 1–2 minutes as well.
I crack two chicken eggs into the pan with the chicken and mix everything. The eggs should blend well with the vegetables and the chicken fillet.
Then I add the boiled rice, stir, and sauté for two more minutes.
I add 2 tablespoons of soy sauce, a pinch of sugar, and salt and black ground pepper to taste. I mix everything.
I pour in a tablespoon of lemon juice or lime juice.
I mix everything. I taste it. If there is not enough salt or black ground pepper, I add more. The Thai-style rice with chicken is ready. Before serving, I garnish the top with sesame seeds.
Tips
- 1
COOLED RICE is the "secret" to a grainy texture. Warm rice "sticks together" into a mush. Cold rice from the fridge stays grain to grain, like real Thai Khao Pad.
- 2
CRACK THE EGGS STRAIGHT INTO THE PAN – the "secret" of the technique. Don't fry them separately and mix them in afterwards. Add the eggs straight to the vegetables with the chicken so they coat everything, as in Asian wok dishes.
- 3
LIME, NOT LEMON – the "secret" of Thailand. Lemon gives a "European" acidity. Lime gives a bright citrus Asian accent, as in real Thai restaurants.
- 4
SESAME ON TOP – the "secret" of texture. The seeds add a crunch and an Asian visual accent. Without sesame the dish lacks a "finish". The same principle works in other kinds of Asian rice dishes.
Video
FAQ
Which rice should I choose? +
Ideal is fragrant Thai "Jasmine" rice (1 cup = 200 g of dry rice). Alternatives: basmati (1 cup – "Indian premium"), long-grain parboiled (1 cup – won't overcook), round-grain "Krasnodar" rice (1 cup – the "budget" option), a 50/50 blend of jasmine and basmati (100 g of each – "premium"), brown wild rice (1 cup – the "healthy" option), "Arborio" rice (1 cup – "Italian", but sticky). The brands "Mistral", "Sen Soy" and "Aroy-D" are reliable. Fresh rice from an Asian shop is the "premium" option. Don't use: instant rice (it will turn to mush) or round sticky sushi rice (it will clump). For the "classic Thailand" version – long-grain jasmine is a must.
What can replace soy sauce? +
Alternatives: fish sauce "Nam Pla" (2 tbsp – "Thai premium", brighter), teriyaki (2 tbsp – sweeter), Worcestershire sauce (2 tbsp – "English"), coconut aminos (2 tbsp – the "gluten-free" option), a salt solution + balsamic (1 tbsp + 1 tbsp – "budget"), Maggi sauce (2 tbsp – "universal"). The brands "Kikkoman", "Heinz" and "Sen Soy" are reliable. Fresh Japanese shiro soy sauce is the "premium" option. Don't use: a salty "teriyaki" sauce with a high sugar content (cloying) or miso paste on its own. For the "classic Thailand" version – soy or fish sauce is a must.
How long does Thai-style rice keep? +
In the fridge in a tightly sealed container – 2 days. Any longer and the rice will dry out, the vegetables will lose their firmness and the meat will turn dry. Before serving, reheat it in a skillet with a couple of spoonfuls of water or soy sauce for 3–4 minutes, stirring constantly. The microwave for 2 minutes under a damp napkin works. In the freezer – up to 1 month; defrost in the fridge for 6–8 hours. Fresh rice is the "star" straight from the pan (hot and fragrant). On the second day the flavour holds up, but the texture is worse. Don't leave it at room temperature for longer than 2 hours – boiled rice spoils quickly.
What to serve Thai-style rice with? +
The Thai classic: with a wedge of fresh lime for extra tartness. With chili paste (fresh pepper + garlic + sauce). With sliced fresh cucumbers for contrast. With a bowl of miso soup on the side. With a glass of lemonade with lime and mint. With pineapple juice (a tropical accent). With coconut milk (for a proper Thai dinner). With a light beer such as "Singha" or "Chang" (an Asian lager). With a dry white wine (Sauvignon Blanc, Riesling). With a cup of green tea. With salted roasted peanuts. With sliced sweet pepper and carrot. For a "Thai dinner" – with tom yum soup. A versatile hot dish for the family and Asian table.
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