Thai-Inspired Fried Rice with Chicken
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 6 servings
Fried Rice Sauce:
  • 4 tablespoons boiling water
  • 4 tablespoons Thai fish sauce
  • 3 tablespoons soy sauce or tamari sauce
  • 3 tablespoons fresh lime juice
  • 3 tablespoons homemade or store-bought Thai red curry paste (I use Thai Kitchen)
  • 2 tablespoons coconut oil
  • 4 tablespoons coconut palm sugar
  • 6 large cloves garlic, peeled
  • 2 tablespoons fresh grated ginger
  • 1-2 small red bird’s eye chilies, halved and de-seeded (more or less to taste, or use your favorite hot sauce instead)
  • ½ teaspoon tamarind pulp (or 1½ tablespoons rice vinegar)
Fried Rice:
  • 2 tablespoons canola oil
  • 1 medium-large onion, diced
  • 1 medium red bell pepper, diced
  • 2 large stalks celery, thinly sliced
  • 4 cups (750 g) cooked Jasmine rice (see note below)
  • 3 cups (450 g) cooked chicken, cubed
  • Fresh minced scallion or chives, for serving (optional)
  • Fresh lime or lemon wedges, for serving (optional)
  1. Combine all ingredients for the fried rice sauce in a blender or food processor and process until smooth; set aside for now.
  2. For the fried rice, heat the oil in a large skillet over high heat; add the onion, bell pepper, and celery and cook until the onion is softened but not yet starting to brown, about 5 to 7 minutes, stirring occasionally. Add the rice, chicken, and fried rice sauce; cook until warm throughout, about 2 minutes, gently tossing the rice constantly to coat it with sauce.
  3. Serve the rice with fresh minced scallion or chives sprinkled on top, along with fresh lime or lemon wedges to squeeze on top if desired.
Cooked Rice: It’s best if the rice is at least 1 day old; up to 5 days old should be fine.
Recipe by An Edible Mosaic™ at