Khao Phat Gai or Thai Chicken Fried Rice is loaded with flavor and can be served Thai Hot with Prik Nam Pla, a spicy Thai fish sauce.
Fried rice is one of those meals that truly brings me back to my childhood. I loved eating it as a kid, and it was a meal that my mom could make in a few minutes with leftover rice and whatever protein she had on hand.
Thai Fried Rice is also something my mom would always make for gatherings and parties, in addition to her famous Thai Spring Rolls. I love that I get to pass down these recipes to my kids.
Difference between Thai and Chinese Fried Rice
If you’ve never had Thai Fried rice, then you might be wondering how it’s different from Chinese Fried Rice. The overall preparation is the same, but the Thai version uses golden mountain seasoning sauce, and topped with a spicy fish sauce. There’s also cooked tomatoes in the rice, which isn’t common in Chinese fried rice.
I might be biased, but I prefer the flavors in Thai Fried Rice better!
What Kind of Sauce to Use
Golden Mountain Soy Sauce- Most Thai recipes using soy sauce will use this. However, you can substitute regular soy sauce, low sodium soy sauce, or liquid aminos.
Oyster Sauce- Or you can use Mushroom sauce. These are both a thicker sauce and provide some sweet and saltiness to the rice.
Prik Nam Pla- This is what really gives Thai Fried Rice it’s authentic flavor. Instead of adding it during the cooking process, it’s used as a condiment to drizzle on the rice once it’s done.
Prik nam pla is traditionally made with Thai bird's eye chili’s, which have a good amount of spice! If you want it to have less heat, then use sliced jalapenos.
Tips for Making Fried Rice
A good rule of thumb for any type of fried rice is to use cold rice. This helps the rice to stay firm and not too soggy. Jasmine Rice is what I’m using for this recipe, but you can use long grain or even brown rice.
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.
Have all your ingredients prepped and make sure the pan is hot before you start cooking. You’ll see in the video that I’m using a stainless steel pan, over high heat to prevent it from sticking. If you have a wok or a non-stick pan those will be easier to work with.
Fried Rice is best served right after cooking, but it can be reheated if you need to make it ahead of time.
Check out these other tasty Thai dishes:
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Khao Phat Gai- Thai Chicken Fried Rice
- 2 Tbsp Oil Divided
- 1 lb Chicken Breast Sliced thin, or any protein of your choice. Mix with 1 Tbsp of soy sauce prior to cooking.
- ½ Cup Diced Yellow or White Onion
- 2 Garlic Cloves Minced
- 2 Cups Cooked Jasmine Rice Cold, day old rice is best
- 1 Egg
- 2 Tbsp Golden Mountain Soy Sauce
- 1 Tbsp Oyster or Mushroom Sauce
- 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
- 1 Tbsp Fish Sauce
- 1 Tbsp Lime Juice
- 2 Thai Birds Eye Chili's Sliced thin or use sliced jalapenos for less spice
- Combine all ingredients for Prik Nam Pla and set aside in a small serving dish. Combine Soy sauce and Oyster sauce together and set aside in a small bowl.
- Prep all ingredients prior to starting. In a large pan or wok, heat 1 Tbsp of oil over medium high heat. Mix soy sauce with chicken in a small bowl. Add chicken to hot pan and cook n until done. Remove cooked chicken and set aside.
- Add another tablespoon of oil to the same pan over medium heat and add diced onions, minced garlic, and white parts of the green onion. Saute for about a minute.
- Add cold rice, break up any chunks and toss around. Make a well in the center of the pan, crack an egg into the well. Scramble egg, then toss with rice to combine. Add soy sauce mixture, combine, and add chicken back to pan.
- Lower heat, add sliced tomatoes, white pepper, and half of the green onions. Reserve the other half for garnish. Combine the rice then plate rice with sliced cucumbers, lime wedges, and Prik Nam Pla on the side.
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