Thai-style chicken fried rice

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

You will need to cook 250 g (9 oz/1¼ cups) jasmine rice for this recipe. You can find fried shallots in the Asian food section at the supermarket.


2 tablespoons peanut oil

500 g (1 lb 2 oz) skinless chicken thigh fillets, cut into 2 cm (3/4 inch) pieces

1 small brown onion, thinly sliced

1 small red capsicum (pepper), seeded and thinly sliced

200 g (7 oz) snake beans, trimmed, cut into 5 cm (2 inch) lengths

2 garlic cloves, crushed

2 teaspoons finely grated fresh ginger

1 teaspoon chilli paste

2 tablespoons fish sauce

1 tablespoon light soy sauce

2 tablespoons lime juice

750 g (1 lb 10 oz/4 cups) cold cooked jasmine rice

115 g (4 oz/1 cup) bean sprouts, trimmed

3/4 cup coriander (cilantro) leaves

15 g (1/2 oz/1/4 cup) crisp fried shallots


1. Heat a wok over high heat. Add half the oil and swirl it around the wok to coat the side. Stir-fry the chicken, in batches, for 3-4 minutes or until browned. Transfer to a plate.

2. Heat the remaining oil in the wok. Add the onion, capsicum and beans and stir-fry for 2-3 minutes or until the vegetables are tender. Add the garlic, ginger and chilli paste and stir-fry for 1 minute. Return the chicken to the wok with the fish sauce, soy sauce and lime juice and stir-fry for 1 minute.

3. Add the rice and stir-fry for 2-3 minutes or until heated through. Add the bean sprouts and coriander and toss to combine. Serve sprinkled with the fried shallots.