Thai Takeout-Style Fried Rice

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Thai Takeout Fried Rice Recipe Document

Recipe

Thai Fried Rice Recipe

Ingredients:

Neutral oil

2-4 oz (56-112 grams) Thai marinated chicken (see below)

2 eggs

Seasoning mixture:

½ tsp (2 grams) sugar

⅛ tsp (0.7 gram) salt

⅛ tsp (0.5 gram) MSG

¼ tsp (0.7 gram) white pepper

Sauce mixture:

1 tbsp (15 ml) fish sauce

1 tsp (5 ml) Thai thin soy sauce

1 tsp (5 ml) Thai seasoning sauce (preferably Golden Mountain or Maggi) 

¼ cup (35 grams) roughly chopped shallot

2 tsp (6 grams) roughly chopped garlic

2 cups (350 grams) cooked rice (preferably 2 parts long grain, 1 part Jasmine blend)

2 tbsp (12 grams) sliced scallion

Garnishes:

Sliced cucumber

Limes

Crushed Thai chili flakes, to taste

Directions:

1. Add all sauce ingredients to a small bowl and set aside
2. Add all seasoning ingredients to another small bowl and set aside
3. Heat wok over medium heat and add 1-2 tablespoons of oil 
4. Add chicken to the wok and cook until done, set aside
5. Heat wok over medium heat and at 1-2 tablespoons of oil 
6. Add eggs to the wok and cook until done, set aside
7. Return wok to medium heat and add 2-3 tablespoons of oil
8. Add shallot and cook until lightly brown
9. Add garlic and toss in the oil, cook for 20-30 seconds
10. Add rice to wok and toss in oi, press the rice down with the back of your spatula and break up any large chunks
11. Cook rice in the oil for 2-3 minutes or until you start hearing it sizzle
12. Move rice to the side of the wok and pour in sauce mixture
13. Toss the rice in the sauce mixture until no white remains
14. Sprinkle in the seasoning mixture and mix it in with the rice
15. Add the reserved chicken and egg along with the sliced green onion
16. Toss in the rice until everything is evenly distributed 
17. Turn off the heat and check for seasoning
18. Serve with cucumber slices, limes, and Thai chili flakes 

Thai Marinated Chicken

Ingredients:

1 chicken breast (12-16 oz., 340-450 grams) slivers, see instructions below

½ tsp (2 grams) baking soda

Marinade ingredients:

½ tsp (2.5 ml) Thai thin soy sauce

1 tsp (5 ml) fish sauce

½ tsp (2 grams) sugar

⅛ tsp (0.7 gram) salt

⅛ tsp (0.5 gram) MSG

½ tsp (1.5 gram) cornstarch

1 tsp (5 ml) neutral oil

Directions:

1. Remove tenderloin from breast and use it here or reserve for another use
2. Slice breast lengthwise into roughly 1-inch strips
3. Turn strips perpendicular and slice into roughly ⅛-inch slivers
4. Add baking soda to chicken and massage it into the meat
5. Allow meat to sit for 15 minutes
6. Add marinade ingredients and massage into the chicken
7. Allow meat to marinate for at least 15 minutes, or place the chicken in the fridge up to overnight

Ingredients Affiliate Links:

Squid Brand Fish Sauce: https://geni.us/SWFT3Bf

Red Boat Fish Sauce (the good stuff): https://geni.us/ONYTiq

Golden Mountain Seasoning sauce: https://geni.us/T5nNt

Long-Grain White Rice: https://geni.us/iYZO1P

Thai Jasmine Rice: https://geni.us/4lIOeK

Vegetable oil: https://geni.us/gUOEeub

Sugar: https://geni.us/eoYr

Salt: https://geni.us/0JaL

MSG: https://geni.us/FV5mIa

White Pepper: https://geni.us/R56diCi

Thai crushed chili flakes: https://geni.us/q6HN

Thai chili powder: https://geni.us/ON0m

Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com