Thai Chicken Fried Rice

Bold, fresh and easy to master at home. Every grain of rice is perfectly seasoned, with juicy strips of chicken, bursts of tomato and tender greens throughout. Served with a punchy prik nam pla (Thai chilli fish sauce) on the side, it’s a balanced dish full of flavour and texture.

Skip the takeout and grab your MAKO Black Steel Wok – this is how you make a real-deal version yourself.

INGREDIENTS

2 tbsp vegetable oil, plus 1 teaspoon extra
1 onion, cut into wedges
3 garlic cloves, roughly chopped
150g (5 oz) thinly sliced chicken thigh fillet
1 cup sliced gai lan (Chinese broccoli)
½ small tomato, cut into wedges
2 eggs, lightly whisked
2 cups cooked rice (day-old is best)
1 tbsp Thai soy sauce
3 tsp fish sauce
½ tsp sugar
⅛ tsp ground white pepper
cucumber slices, to serve
lime wedges, to serve

Prik nam pla (chilli fish sauce):
3 tbsp fish sauce
3 birdseye chillies, sliced
1 small lime wedge

METHOD

For the prik nam pla - in a small bowl, combine the fish sauce and sliced chillies. Squeeze in the lime juice and drop the wedges into the mix they’ll infuse extra flavour as the sauce rests and add a nice visual touch.

Heat the oil in your MAKO Black Steel Wok over high heat. Once hot, add the onion and stir-fry for 1 minute. Add the garlic and chicken, then cook for 2–3 minutes or until the chicken is nearly done.

Add the gai lan (or Asian greens) and continue to stir-fry for another 2 minutes, or until the greens are tender and the chicken is cooked through. Toss in the tomato.

Push everything to one side of the wok. Drizzle a little more oil into the empty space, then crack in the egg. Let it set briefly before flipping and gently scrambling with your spatula.

Add in the cooked rice, soy sauce, fish sauce, sugar and a pinch of white pepper. Stir-fry for 1–2 minutes, making sure every grain is well coated and heated through.

Divide the fried rice between plates and serve with a side of prik nam pla, fresh cucumber slices and a wedge of lime.