Thai Fried Rice

Method

1. 1

   Break up the rice

   Leave the chilled rice at room temperature for 2 minutes, then separate the grains with your fingers or a fork.

2. 2

   Cook the chicken

   Heat a wok over high heat for 1 minute. Add 1 tbsp oil and the chicken, then stir-fry for 5 to 7 minutes, until browned and the thickest piece reaches 74°C (165°F). Transfer to a plate.

3. 3

   Soften the aromatics

   Add the remaining oil, garlic and onion to the wok over medium-high heat. Stir-fry for 1 to 2 minutes, until fragrant and the onion starts to soften.

4. 4

   Scramble the eggs

   Push the aromatics to one side and pour the eggs into the clear space. Cook over medium-high heat for 1 to 2 minutes, gently stirring until just set.

5. 5

   Fry the rice

   Add the rice and turn the heat to high. Stir-fry for 3 to 4 minutes, breaking up any clumps, until the grains are hot and separate.

6. 6

   Season and finish

   Return the chicken to the wok and add the fish sauce, soy sauce and sugar. Stir-fry over high heat for 1 to 2 minutes, until evenly coated and piping hot.

7. 7

   Add the herbs

   Take the wok off the heat and fold in the spring onions and coriander.

8. 8

   Serve

   Divide among plates and serve with lime wedges to squeeze over the rice.

Tips

• Use a large wok and keep the ingredients moving so they fry evenly.
• Have the chicken and seasonings ready before heating the wok, as the cooking moves quickly.
• If the rice is clumped, loosen it gently before it goes into the wok.

Swaps

• Use finely sliced boneless chicken thighs instead of chicken breast.
• Use Thai basil instead of coriander for a different herbal finish.

Storing

Refrigerate leftovers in a covered container for up to 2 days and reheat until piping hot.