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:
Watch The YouTube Video Here:
Khao Phat Gai- Thai Chicken Fried Rice
Ingredients
- 2 tablespoon Oil Divided
- 1 lb Chicken Breast Sliced thin, or any protein of your choice. Mix with 1 tablespoon 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 tablespoon Golden Mountain Soy Sauce
- 1 tablespoon 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 tablespoon Fish Sauce
- 1 tablespoon Lime Juice
- 2 Thai Birds Eye Chili's Sliced thin or use sliced jalapenos for less spice
Instructions
- 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 tablespoon 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.
Notes
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.
Marci Symington says
The kids love it when I make fried rice, so I will try this recipe next time. Have a fun fall break!
Renee says
Thanks Marci! We had a great time in SD 🙂
Andrew Comte says
I love Khao Phat. It's so easy to cook too. I'll have to try your version with the chicken ( I usually use crab).
Renee says
Thanks for stopping by Andrew! I love crab fried rice too, but I always have chicken on hand 🙂 Hope you enjoy it!
Jacob Petrosky says
I will be making this recipe tonight. Looks super yummie. I normally make Thai Chicken Fried Rice. This will be a nice change.
Renee says
Awesome! Hope you enjoyed it 🙂
Mara says
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.
Renee says
Thanks Mara! I appreciate the rating and review 🙂 You've been entered in the in the Giveaway, good luck!
Tasha Mondlak 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!
Renee says
Thanks Tasha!! So glad you enjoyed it 🙂