Thai Chicken Fried Rice (Khao Pad Gai)

Why You’ll Love This Recipe

• Fast, family-friendly Thai comfort food that’s done in about 25 minutes.
• Classic flavor: savory fish sauce, gentle heat from white pepper, and fresh brightness from tomato and lime.
• Perfect use for leftover jasmine rice—every grain stays fluffy and distinct.
• Restaurant-style results without special equipment (a skillet works if you don’t have a wok).

Grocery List

• Produce: Garlic, yellow onion, tomato, scallions, lime, cucumber, cilantro
• Dairy: Eggs
• Pantry: Jasmine rice, fish sauce, granulated sugar, ground white pepper, neutral oil (canola, peanut, or avocado)

Full Ingredients

Chicken Marinade

• 8 oz boneless, skinless chicken thigh or breast, thinly sliced
• 1 teaspoon fish sauce
• 1 teaspoon neutral oil
• 1/8 teaspoon ground white pepper

Seasoning Sauce

• 1 tablespoon + 1 teaspoon fish sauce
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon ground white pepper

Fried Rice Base

• 3 cups cooked day-old jasmine rice, chilled (from about 1 cup raw)
• 2 large eggs, lightly beaten
• 2 tablespoons neutral oil, divided
• 1/2 cup yellow onion, small dice
• 3 cloves garlic, minced
• 1 medium tomato, deseeded and cut into 8 wedges
• 2 scallions, thinly sliced
• Pinch of extra white pepper, to finish (optional)

Garnish & Serve

• 1 lime, cut into wedges
• 1/2 small cucumber, thinly sliced
• 1/4 cup cilantro leaves

Optional Condiment: Prik Nam Pla

• 2 tablespoons fish sauce
• 1 Thai bird’s eye chili, thinly sliced
• 1 teaspoon fresh lime juice

Step-by-Step Instructions

Step 1: Marinate the chicken and ready the rice

In a small bowl, toss the sliced chicken with 1 teaspoon fish sauce, 1 teaspoon neutral oil, and 1/8 teaspoon white pepper. Let it sit for 10 minutes while you prep the other ingredients. If your rice is freshly cooked, spread it on a tray to steam off moisture until cool and dry to the touch. Ideally, use day-old rice straight from the fridge; break up any clumps with your hands.

Step 2: Prep aromatics and mix the seasoning

Dice the onion, mince the garlic, slice the scallions, and deseed and wedge the tomato. In a small bowl, stir together 1 tablespoon + 1 teaspoon fish sauce, 1/2 teaspoon sugar, and 1/4 teaspoon white pepper to make the seasoning sauce.

Step 3: Heat the wok (or skillet)

Set a wok or large 12-inch skillet over medium-high heat until the oil barely smokes when added—about 425–450°F at the pan surface if using an infrared thermometer. Add 1 tablespoon neutral oil and swirl to coat the pan.

Step 4: Stir-fry the chicken

Add the marinated chicken in a single layer. Let it sear undisturbed for 30 seconds, then stir-fry until just cooked through, 2–3 minutes total, or until it reaches 165°F internal temperature. Push the chicken up the side of the wok (or to one side of the skillet).

Step 5: Aromatics and eggs

Add the onion to the center and stir-fry 1 minute until translucent at the edges. Add the garlic and cook 20–30 seconds until fragrant, stirring to prevent browning. Add the remaining 1 tablespoon oil. Pour in the beaten eggs and let them set for 5–10 seconds, then gently scramble into soft curds. Mix the chicken back through.

Step 6: Fry the rice and season

Add the rice. Stir-fry 2–3 minutes, tossing constantly to separate the grains and drive off moisture. Drizzle in the seasoning sauce around the edges of the wok so it sizzles on contact; toss until every grain looks glossy and evenly seasoned, about 60–90 seconds.

Step 7: Finish with tomato, scallion, and lime

Add the scallions and tomato wedges, and cook 30–45 seconds—just enough to warm the tomatoes without breaking them down. Taste and add a pinch more white pepper if you like. Turn off the heat. Plate and garnish with cucumber slices and cilantro. Serve immediately with lime wedges for squeezing at the table. Optional: a small dish of prik nam pla on the side.

Pro Tips

• Day-old rice is key. If using fresh rice, chill it uncovered on a tray for 20–30 minutes to dry it out.
• High heat makes fluffy grains. Preheat until the pan is very hot (425–450°F surface temp) to avoid soggy fried rice.
• Add tomatoes at the end so they stay bright and juicy, not stewed.
• Cook in batches if doubling to keep the pan from overcrowding and steaming.
• Fish sauce brands vary in saltiness—start with the amounts given and adjust at the end.

Variations

• Khao Pad Goong (Shrimp): Swap chicken for 10–12 medium shrimp. Sear 60–90 seconds per side, then proceed.
• Pineapple Twist: Add 1/2 cup small pineapple chunks with the scallions and tomato for a sweet-salty balance.
• Basil Finish: Toss in 1/2 cup Thai basil leaves during the final 10 seconds for a fragrant lift.

Storage & Make-Ahead

Cool leftovers within 1 hour and refrigerate in an airtight container for up to 3 days. Reheat in a hot skillet with a teaspoon of oil for 2–3 minutes, or microwave covered until steaming, 60–90 seconds per serving. Freeze up to 2 months; thaw overnight in the refrigerator before reheating. Keep lime, cucumber, and cilantro separate and add fresh after reheating.

Nutrition (per serving)

Approximate values: 450 calories; 21 g protein; 58 g carbohydrates; 15 g fat; 2 g fiber; 1030 mg sodium (varies with fish sauce brand).