This easy chicken Thai fried rice recipe (khao pad gai) is a high-protein, flavorful dish that comes together in just 20 minutes. It’s a tasty weeknight dinner and a great way to use leftover vegetables for a quick, nutritious meal!
Tip: This recipe works great with other proteins too—swap the chicken for shrimppork, or try my meat-free vegetarian fried rice!
What is khao pad?
Khao Pad (Fried Rice) Literaily Means Stir Authentic Thai fried rice is made with jasmine rice, eggs, protein, and seasonings like fish sauce and soy sauce.
Recipe highlights
- Quick & easy – Ready in just 20 minutes, with step-by-step image instructions for foolproof results!
- Great for leftovers – A delicious way to use up leftover rice and vegetables.
- One-pan meal – Everything cooks in a single pan, making cleanup a breeze.
- Customizable – Add your favorite ingredients such as tomatoes, pineapplebell peppers, or sweet corn. Or try khao pad krapow and green curry paste fried rice for something different!
- Better than takeout – Homemade khao pad gai is healthier and just as delicious as Thai restaurant versions!
Ingredient Notes
You can find everything you need at Asian markets or Asian grocery stores. Head to the recipe card at the bottom of this post for all the measurements!
- Chicken – Use boneless, skinless chicken thighs or chicken breast.
- Rice – Thai chicken fried rice is made with jasmine ricewhich has a light, fluffy texture and absorbs flavors well. Use chilled day-old rice if available.
- Vegetables – I used Chinese broccoli, carrots, and onions, but you can use any vegetables you have on hand.
- Garlic
- Egg – Scrambled into the rice for extra richness and texture.
- Rosdee seasoning powder – A popular Thai seasoning mix that enhances umami and brings a balanced, savory depth. Get it at Amazon.
- Light soy sauce – Buy it on Amazon.
- Salt
- White pepper powder
- Oil – Use a high-heat oil like vegetable oil or canola oil for the best stir-frying results.
How to make Thai fried rice
Step 1: Heat 1 tablespoon of oil in a wok over medium-high heat. Add chopped garlic and diced onion and stir-fry until fragrant and slightly golden.
Step 2: Add bite-sized chicken pieces and stir-fry until they are almost cooked through and lightly browned.
Step 3: Push the chicken to one side of the wok. Add the remaining tablespoon of oil, then crack in one egg. Let it cook slightly before scrambling and mixing it with the chicken.
Step 4: Toss in the rice and break up any clumps with the back of your spatula. Stir everything together.
Step 5: Season with rosdee seasoning powder, light soy sauce, salt, white pepper, and sugar. Add your sliced vegetables and stir-fry for another 1–2 minutes until they are slightly softened but still crisp.
Serve hot with cucumber slices, a lime wedge, and optionally Nam Pla for a spicy kick!
Storage & reheating tips
- Storage: Let the leftovers cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3–4 days.
- Reheating on the stove: Heat a wok or pan over medium-high heat, add a splash of oil, and stir-fry rice until hot.
- Microwave option: Place the leftovers in a microwave-safe bowl, cover with a damp paper towel, and heat in short bursts, stirring in between to prevent drying out.
- Freezing: For longer storage, freeze in portion-sized airtight containers for up to 2 months. Thaw in the fridge before reheating.
More quick Thai stir-fry recipes you’ll love
Enjoyed this chicken Thai fried rice recipe? Let me know by leaving a star rating and a comment below! Follow me on Facebook, Instagramand Pinterest for more delicious food!
Chicken Thai Fried Rice Recipe (Khao Pad Gai)
Make khao pad gai at home with this easy chicken Thai fried rice recipe! A quick 20-minute stir-fry packed with chicken and vegetables.
-
Heat 1 tablespoon of oil in a wok over medium-high heat. Add chopped garlic and diced onion and stir-fry until fragrant and slightly golden.
-
Add bite-sized chicken pieces and stir-fry until they are almost cooked through and lightly browned.
-
Push the chicken to one side of the wok. Add the remaining tablespoon of oil, then crack in one egg. Let it cook slightly before scrambling and mixing it with the chicken.
-
Toss in the rice and break up any clumps with the back of your spatula. Stir everything together.
-
Season with rosdee seasoning powder, light soy sauce, salt, white pepper, and sugar. Add your sliced vegetables and stir-fry for another 1–2 minutes until they are slightly softened but still crisp.
-
Serve hot with cucumber slices, a lime wedge, and optionally prik nam pla for a spicy kick!
- Use the nutrition card in this recipe as a guideline.
Calories: 486kcal | Carbohydrates: 62g | Protein: 25g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 215mg | Sodium: 931mg | Potassium: 511mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5764IU | Vitamin C: 8mg | Calcium: 159mg | Iron: 4mg