How Do You Make Classic Thai Chicken Fried Rice?

Gather the ingredients. The Spruce If using leftover cold rice, drizzle a teaspoon or two of oil on your fingers and work through the rice, separating clumps back into grains. The Spruce Place the chopped chicken in a bowl and add 1 tablespoon of the soy sauce. Stir well and set aside. The Spruce Combine the chicken stock, fish sauce, remaining 2 tablespoons soy sauce, lime juice, sugar, and white pepper. Set aside. The Spruce Heat a wok or large frying pan over high or medium-high heat. Drizzle in 2 tablespoons of oil and swirl around, then add the white parts of the spring onions plus the garlic and chile. The Spruce Stir-fry 1 minute, then add the chicken. Stir-fry 2 to 3 minutes, or until chicken turns evenly opaque. The Spruce Add the mushrooms and celery and stir-fry 2 to 3 minutes, until everything is cooked through (celery should stay a little crunchy). If your wok or pan becomes too dry, add a little more oil. The Spruce Keeping the heat high, add the rice. Stir-fry using a spatula or other flat utensil to gently lift and turn the rice. The Spruce Gradually begin adding the stir-fry sauce, 1 to 2 tablespoons at a time. Continue stir-frying 6 to 10 minutes, or until all the sauce has been added. The Spruce Add frozen peas and stir to incorporate. Then push everything aside to reveal the center of the pan. The Spruce Crack in the egg and quickly stir-fry to scramble. The Spruce Continue stir-frying everything together over high heat 2 more minutes or until the rice is light and falls easily into separate grains. Remove from heat and taste test, adding a little more fish sauce until the desired flavor is achieved. If too salty, add a squeeze of lime juice. Top with reserved green onion parts. For those who like it extra spicy, serve with Thai chile sauce on the side. The Spruce