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Thai Chicken Fried Rice- Khao Phat Gai

ByRenee Fuentes Updated
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Thai chicken fried rice, or khao phat gai, is a quick weeknight meal made with leftover jasmine rice, tender chicken, tomatoes, and savory seasonings. Unlike Chinese fried rice, this version gets its signature flavor from fish sauce and is traditionally served with prik nam pla for an extra kick. Best of all, it’s ready in less than 30 minutes.

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Reader Tasha Says: “Delicious recipe! Prik Nam Pla sauce was really good with the Thai chicken fried rice and the cucumbers were really good in this recipe!! We added Jalapeños that added the perfect spice!” ★★★★★

Khao phat gai in a white bowl with cucumber slices on the side.

Fried rice was always one of the easiest meals my mom made when we had leftover rice in the fridge. She could turn a few simple ingredients into a meal everyone loved, whether it was for a quick family dinner or a gathering with homemade Thai Spring Rolls. Like my graduation party, where my mom made pans of Thai fried rice and spring rolls. We never hired a caterer, she was the caterer!

Thai fried rice is still one of my favorite recipes whenever I need something fast, comforting, and full of flavor.

Ingredient Notes

These are the ingredients that give Thai chicken fried rice its signature flavor:

  • Jasmine rice: Day-old rice is ideal because it stays light and fluffy when stir-fried. If you’re cooking fresh rice, use slightly less water and let it cool completely before making the fried rice.
  • Chicken: Boneless, skinless chicken breast or thighs both work well. Leftover cooked chicken is another great time-saving option.
  • Golden Mountain Seasoning Sauce: A staple in Thai cooking that adds a deeper savory flavor than regular soy sauce. If you can’t find it, substitute soy sauce, low-sodium soy sauce, or liquid aminos.
  • Oyster sauce: Adds richness with a hint of sweetness. Mushroom sauce is an easy substitute.
  • Fish sauce: Adds the salty, savory flavor that’s characteristic of many Thai dishes.
  • Tomatoes: They may seem unusual in fried rice, but they’re a traditional ingredient that adds freshness and a touch of sweetness.
  • Prik nam pla: This simple condiment is made with fish sauce, fresh lime juice, and Thai bird’s eye chilies. It’s served on the side rather than mixed into the rice, so everyone can add as much flavor and spice as they like.
Khao phat gai in a white bowl with a side a prik nam play in a small bowl.

Tips on How to Make

The secret to great fried rice is starting with cold, leftover rice. Freshly cooked rice contains more moisture and can become soft when stir-fried. If you’re making rice the same day, spread it onto a baking sheet and let it cool before cooking.

Have all of your ingredients chopped and ready before turning on the stove. Fried rice cooks quickly over high heat, so everything should be within reach before you begin.

Fried rice in a skillet with a wooden spatula in the background.

A wok is ideal for making fried rice, but a large stainless steel or nonstick skillet works just as well. Let the pan get nice and hot before adding the ingredients so the rice cooks quickly without sticking.

Serve the fried rice immediately while it’s hot, with sliced cucumbers and a side of prik nam pla for an authentic Thai finishing touch.

Serving and Storage

Thai chicken fried rice is delicious on its own, but it’s even better served with fresh cucumber slices, lime wedges, and prik nam pla for extra flavor. It also pairs well with Thai spring rolls or a simple cucumber salad.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or warm it in a skillet over medium heat until heated through.

Thai chicken fried rice in a white bowl.

Frequently Asked Questions

What is the difference between Thai fried rice and Chinese fried rice?

While both dishes are prepared using similar techniques, Thai fried rice has a different flavor profile. It uses fish sauce and Golden Mountain seasoning sauce, and many versions include tomatoes for a touch of sweetness. It’s also commonly served with prik nam pla, a spicy fish sauce condiment that adds even more flavor.

Can I use freshly cooked rice?

Yes, but day-old rice produces the best texture. If you’re using freshly cooked rice, cook it with slightly less water and allow it to cool completely before stir-frying.

Can I use a different protein?

Absolutely. Shrimp, pork, beef, crab, or tofu all work well in this recipe. You can also leave out the meat for a vegetarian version.

More Thai Recipes with Rice

Overhead view of fried rice in a white bowl garnished with sliced cucumbers.

Thai Chicken Fried Rice Recipe

Renee
Thai chicken fried rice, or khao phat gai, is a classic Thai dish made with leftover jasmine rice, chicken, tomatoes, and savory seasonings. Ready in under 30 minutes, it's an easy weeknight meal that's full of authentic Thai flavor.
5 from 4 votes
Print Recipe Review Pin
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2

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Equipment

  • Wok or Large Skillet

Ingredients
  

  • 2 tablespoon Oil Divided
  • 1 pound Chicken Breast Sliced thin, or any protein of your choice. Mix with 1 Tbsp of soy sauce prior to cooking.
  • ½ Cup Yellow or White Onion Diced
  • 2 Garlic Cloves Minced
  • 2 Cups Cooked Jasmine Rice Cold, day old rice is best
  • 1 Egg
  • 2 tablespoon Golden Mountain Soy Sauce
  • 1 tablespoon Oyster Sauce or Mushroom Suace
  • 1 Roma Tomato Sliced long ways with seeds removed
  • 2 Stalks Green Onion White and green parts chopped and kept separate.
  • Dash White Pepper
  • Limes Sliced into wedges for serving
  • 1 Cucumber Sliced for Serving

Prik Nam Pla Sauce

Instructions
 

  • In a small bowl, combine the ingredients for the prik nam pla and set aside.
  • In another small bowl, whisk together the soy sauce and oyster sauce. Set aside.
  • Prepare the remaining ingredients by dicing the onion and tomatoes, mincing the garlic, slicing the green onions, and cutting the chicken into bite-sized pieces.
  • Toss the chicken with 1 tablespoon of soy sauce until evenly coated.
  • Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through. Transfer to a plate.
  • Add the remaining tablespoon of oil to the same pan. Stir in the onion, garlic, and the white parts of the green onions. Cook for about 1 minute, or until fragrant.
  • Add the cold rice, breaking up any clumps as you stir-fry. Push the rice to the sides of the pan to create a well in the center, then crack in the egg. Scramble the egg until mostly cooked before mixing it into the rice.
  • Pour in the soy sauce mixture and stir until the rice is evenly coated. Return the cooked chicken to the pan and toss to combine.
  • Reduce the heat to low. Gently fold in the tomatoes, white pepper, and half of the green onions. Cook just until the tomatoes begin to soften. Reserve the remaining green onions for garnish.
  • Divide the fried rice among serving plates and garnish with the remaining green onions. Serve with sliced cucumbers and the prik nam pla on the side.
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Video

Notes

It’s best to use rice that has been refrigerated, however, if you need to cook your rice the same day, make it with less water so It’s slightly dry. Then allow the cooked rice to cool prior to making the dish.  
Leftovers can be stored in the refrigerator for up to 4 days, then reheat in the microwave or skillet with a little oil.

Nutrition

Calories: 689kcalCarbohydrates: 58gProtein: 60gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 227mgSodium: 2263mgPotassium: 1394mgFiber: 3gSugar: 6gVitamin A: 714IUVitamin C: 27mgCalcium: 99mgIron: 3mg

Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.

Keyword Khao Phat Gai, Thai Chicken Fried Rice
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12 Comments

  1. This was so good. I want expecting it because it was so simple but full of flavor. Will be cooking this again.

    Reply

  2. Delicious recipe! Prik Nam Pla sauce was really good with the Thai chicken fried rice and the cucumbers were really good in this recipe!! We added Jalapeños that added the perfect spice!

    Reply

  3. This was a tasty one . I have been trying to get more into Thai cuisine so I was happy to fimd this. I usually eat noodles so this was a good change and had a refreshing taste.

    Reply