Thai Chicken Fried Rice Bowl

Amy Massey
by Amy Massey
6 Servings
45 min

This dish is a firm favourite in our household after we discovered it at a little beach hut in Koh Phi Phi, Thailand. When we returned home I just knew I had to try and recreate the fresh, fragrant flavours of this simple yet exotic meal and after many different trial and error attempts, this version really hit the spot!


This recipe really celebrates the wonderful flavours of Thailand. Saltiness from the fish sauce, sweetness of the sugar, zesty freshness of the herbs and spiciness of the chillies make this the ultimate bowl of comfort food.


The dish is super quick and easy to make and you can cook large amounts in a wok, making it a fantastic sharing dish or great as a meal prep dish to portion up and freeze for another day.

Chopped up pieces of fluffy omelette are stirred into the dish at the end to add a wonderful variety of textures.

The use of Thai basil and coriander together is a unique combination that adds strong bursts of flavours.

The ultimate bowl of warm Thai comfort food, perfect for sharing!

Thai Chicken Fried Rice Bowl
Recipe details
  • 6  Servings
  • Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min
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Ingredients
  • 1 tbsp coconut oil
  • 4 tbsps soft brown sugar
  • 4 tbsps fish sauce
  • 4 tbsps dark soy sauce
  • 4 tbsps oyster sauce
  • 3 chicken breasts, diced into bitesize pieces
  • 3 cloves garlic, minced
  • 2 red birds eye chillies, deseeded & finely chopped
  • 1 onion, finely chopped
  • 2 red bell peppers, sliced thinly
  • 4 eggs, beaten
  • 500g thai jasmine rice
  • 2 large handfuls Thai basil leaves
  • 1 large handful roughly chopped coriander leaves
  • Pinch of dried red chilli flakes, for garnish
Instructions
Rinse the jasmine rice thoroughly until the water runs clear, then cook according to packet instructions and set aside to cool.
Meanwhile, mix the sugar, fish sauce, soy sauce & oyster sauce together in a small bowl, set aside.
Heat a large wok and add the coconut oil.
Add the eggs and cook for 2 minutes on both sides, or until the omelette is set. Transfer to a plate and chop up the omelette into bite sized pieces.
Add the garlic and chillies to the wok and stir fry for 1 minute until fragrant.
Add the onion, peppers, chicken and half of the sauce and stir well. Cook until the chicken is cooked through and the vegetables have softened.
Add the cooked rice and the remainder of the sauce and mix well until combined.
Add the Thai basil, coriander and chopped egg to the wok and stir well to allow the basil to wilt.
Serve with a sprinkle of dried red chilli flakes on top, to taste.
Tips
  • Rinse the jasmine rice thoroughly until the water runs clear, then cook according to packet instructions and set aside to cool.
  • Mix the sugar, fish sauce, soy sauce & oyster sauce together in a small bowl, set aside.
  • Heat a large wok and add the coconut oil.
  • Add the eggs and cook for 2 minutes on both sides, or until the omelette is set. Transfer to a plate and chop up the omelette into bite sized pieces.
  • Add the garlic and chillies to the wok and stir fry for 1 minute until fragrant.
  • Add the onion, peppers, chicken and half of the sauce and stir well. Cook until the chicken is cooked through and the vegetables have softened.
  • Add the cooked rice and the remainder of the sauce and mix well until combined.
  • Add the Thai basil, coriander and chopped egg to the wok and stir well to allow the basil to wilt.
  • Serve with a sprinkle of dried red chilli flakes on top, to taste.
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