Combine the 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, dice onions, garlic, and tomatoes.
Slice chicken into even pieces, then add 1 tablespoon of soy sauce and combine.
In a large pan or wok, heat 1 tablespoon of oil over medium-high heat. Add chicken to the hot pan and cook 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 the white parts of the green onion. Sauté 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 the chicken back to the pan.
Lower heat, add sliced tomatoes, white pepper, and half of the sliced green onions. Reserve the other half for garnish.
Plate the fried rice with sliced cucumbers, green onions, and the prik nam pla on the side.
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.Basil Chicken Fried RicePineapple Fried Rice
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.