Thai Fried Rice with Chicken and Vegetables
This Thai Fried Rice with Chicken and Vegetables is an easy, flavorful weeknight dinner that comes together in one pan. It’s vibrant, balanced, and built from pantry-friendly ingredients: tender pieces of chicken breast, sweet peas and carrots, juicy tomato, and fragrant Thai basil. A simple sauce of fish sauce, soy sauce, and a touch of sugar ties everything together while a thinly sliced Thai chili lends lively heat. Make a big batch of cooked rice ahead of time for best texture — cold rice keeps the dish from turning mushy — and you’ll have dinner on the table in under 30 minutes.
Why this version works
Simple stir-fries rely on contrast: hot pan, cold rice, tender protein, crisp veggies. This recipe uses 3 cups of cold cooked rice so each grain stays separate. Eggs are cooked right in the wok or skillet to add richness and pockets of silkiness. The combination of 1 tablespoon fish sauce and 1 tablespoon soy sauce creates savory depth, while 1/2 teaspoon sugar balances the flavors. Thinly sliced Thai chili offers bright, immediate heat; use more if you like it fiery, or swap for a milder chili if preferred. Garnishes of Thai basil, sliced green onion tops, and cilantro add freshness and color at the end.
Ingredients
- 1 tablespoon fish sauce
- 1 teaspoon thinly sliced Thai chili or other chili, or more if desired
- 1 tablespoon vegetable oil
- 2 eggs
- 1/2 pound raw chicken breast, cut into small pieces
- ½ cup chopped onion
- ½ cup chopped tomato
- 3/4 cup frozen peas and carrots
- 3 cups cooked rice, cold
- 1/2 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 tablespoon soy sauce
- Thai basil, sliced green onion tops, and/or cilantro to garnish
Equipment
- Large skillet or wok
- Spatula or wooden spoon
- Knife and cutting board
- Measuring spoons and cups
Flavor tips before you start
If possible, use rice that was cooked and chilled earlier; leftovers from the day before are ideal. When stir-frying, a very hot pan helps you get that slightly toasted, smoky note in the rice. Work quickly and have all ingredients prepped and within arm’s reach because stir-frying waits for no one.
Step-by-step instructions
- Prep everything first. Slice the Thai chili thinly and set aside. Cut the chicken breast into small, bite-sized pieces. Chop the onion and tomato. Measure out the frozen peas and carrots and have the cold cooked rice ready in a bowl. Crack the eggs into a small bowl and beat them lightly.
- Heat the oil. Place a large skillet or wok over medium-high heat and add 1 tablespoon vegetable oil. Swirl to coat the bottom of the pan and let the oil heat until it shimmers.
- Cook the eggs. Pour the beaten eggs into the hot pan. Allow them to set for a few seconds, then gently scramble until mostly cooked through but still soft. Transfer the eggs to a plate and set aside.
- Brown the chicken. Return the pan to medium-high heat and add the chicken pieces. Spread them in an even layer and let them sear without moving for 1 to 2 minutes to develop color. Stir and continue cooking until the chicken is cooked through and no longer pink, about 3 to 4 minutes total depending on piece size.
- Soften the onion and tomato. Push the chicken to one side of the pan or remove briefly if the pan is crowded. Add the chopped onion and chopped tomato to the hot area. Sauté for 1 to 2 minutes until the onion becomes translucent and the tomato begins to soften.
- Add the frozen vegetables. Toss in the 3/4 cup frozen peas and carrots. Stir everything together and cook for another minute so the vegetables thaw and warm through.
- Season the pan. Add 1 tablespoon fish sauce, 1 tablespoon soy sauce, 1/2 teaspoon sugar, 1/2 teaspoon black pepper, and the thinly sliced Thai chili. Stir well so the sauces coat the chicken and vegetables evenly. Taste quickly and add more chili if you want more heat.
- Incorporate the rice. Break up any clumps of cold cooked rice with your hands or a spoon, then add the 3 cups cooked rice to the pan. Use your spatula to fold the rice into the chicken and vegetables, pressing gently so the rice makes contact with the hot pan. Continue tossing or stirring for 3 to 5 minutes until the rice is hot and takes on some toasted bits.
- Return the eggs. Add the scrambled eggs back into the pan and stir to distribute them evenly through the rice. Heat everything for another 30 seconds to 1 minute so the eggs warm through.
- Finish and garnish. Remove the pan from heat. Taste and adjust seasoning if needed; add a touch more soy sauce or fish sauce if it needs salt, or more black pepper for spice. Sprinkle sliced Thai basil, sliced green onion tops, and/or cilantro over the top. Serve immediately while hot.
Serving suggestions
This Thai Fried Rice with Chicken and Vegetables is lovely on its own, but you can brighten it with a squeeze of lime or a side of cucumber salad. For a crunchy contrast, top each serving with chopped roasted peanuts. Serve with extra sliced chilies or a dipping sauce on the side for those who like extra heat.
Make-ahead and storage
Cooked rice keeps best when chilled and stored in an airtight container for up to 3 days. Prepare the stir-fry fresh for best texture, but you can cook the chicken and vegetables a day ahead and reheat briefly before adding the rice and eggs. Leftovers of the fried rice itself will keep in the refrigerator for 2 to 3 days; reheat in a skillet over medium heat so the rice regains some of its original texture.
Variations and swaps
- Vegetarian: Replace chicken with firm tofu, cubed and pan-fried until golden, and use a soy-based seasoning blend in place of fish sauce.
- More vegetables: Add bell pepper, shredded carrot, or bean sprouts for extra crunch and color.
- Heat level: Increase the thinly sliced Thai chili to taste or add a drizzle of chili oil at the end.
- Herb swap: If Thai basil is unavailable, a handful of sweet basil or fresh mint can be used for a different but pleasant aromatic note.
Common mistakes to avoid
- Using freshly cooked, hot rice — it will clump and become mushy. Always use chilled rice for the best fried texture.
- Overcrowding the pan — if your pan is too small, the ingredients steam instead of sear. Work in batches if necessary.
- Adding too much sauce at once — the balance of fish sauce and soy sauce is key; add gradually and taste as you go.
Nutrition snapshot (approximate per serving)
This recipe yields about 3 to 4 servings. Nutrient values depend on exact brands and portion sizes, but you can expect a balanced mix of protein from the chicken and eggs, carbohydrates from the rice, and fiber and vitamins from the vegetables.
Final notes
Thai Fried Rice with Chicken and Vegetables is a forgiving, adaptable recipe that shines when made with attention to temperature, timing, and simple ingredients. The combination of fish sauce, soy sauce, and a touch of sugar gives a classic savory-sweet-salty profile, while the Thai chili brings that necessary bite. Keep this recipe in your weeknight rotation for a bright, fast meal that delivers big flavor with minimal fuss.
Enjoy your meal, and feel free to adjust the chili and herbs to suit your taste — this dish is designed to be made your way.
Thai Fried Rice with Chicken and Vegetables
Ingredients
Equipment
Method
- Combine the fish sauce and thinly sliced chili in a small bowl and set aside.
- Heat the vegetable oil in a very hot large skillet or wok over high heat.
- Crack the eggs into the skillet and scramble until just cooked, then push them to one side of the pan.
- Add the chopped chicken to the skillet and stir-fry until mostly cooked through, then add the chopped onion, chopped tomato, and frozen peas and carrots; stir and cook until the chicken is done and vegetables are heated through.
- Add the cold cooked rice, sugar, black pepper, soy sauce, and the reserved fish sauce with chili; stir continuously until the rice is heated, dry, and slightly glossy.
- Taste and adjust seasoning if desired, then remove from heat and garnish with Thai basil, green onion tops, and/or cilantro before serving.
Notes
- Use cold day-old rice for best texture.
- Adjust chilies to your preferred heat level.
- Cook over high heat for a lightly toasted flavor.
