Thai fried rice and Chicken teriyaki Thai fried rice and Chicken teriyaki
favorite
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rate
Prep 40 minutes
Total 1 hour
Serves
US | Metric
Ingredients
For fried rice
  • 2 tbsps vegetable oil (or canola or peanut oil)
  • 2 large garlic cloves , very finely chopped
  • ½ onion , diced
  • 142 g small prawns/shrimp (cooked or raw) , or chicken breast thinly sliced (Note 1)
  • 3 cm pieces
  • 2 eggs , lightly beaten
  • 710 ml cooked jasmine rice , cold (preferably refrigerated overnight) (Note 2)
  • ONE Sauce Option (see below for options)
  • 1½ tbsps soy sauce
  • 1½ tbsps oyster sauce
For Teriyaki chicken
  • 60 ml soy sauce
  • 79 ml freshly squeezed orange juice (from 1½ medium or 1 large oranges)
  • 3 tbsps honey
  • 1 tsp finely grated fresh ginger
  • 1 tsp sesame oil
  • 453.14 kg (about 6-7 medium) boneless skinless chicken thighs, trimmed of fat
  • 1 tbsp olive oil
  • 1½ tbsps unsalted butter
  • Green onion and sesame seeds for garnish, optional

Thai fried rice and Chicken teriyaki

  • Heat oil in a large wok or a large skillet over medium high heat. (Add 1 tbsp extra oil if using a skillet)
  • Add garlic and onion, stir fry for 30 seconds.
  • Add prawns/shrimp and white part of green onion, stir fry for 1 minute.
  • Push everything to the side and pour the egg onto the other side. Scramble it quickly - about 20 seconds.
  • Add the rice and Sauce of choice. Stir fry for 2 minutes, adding green part of green onions halfway through, until all the rice is coated with the Sauce.
  • Serve immediately, garnished with fresh cilantro/coriander with tomato and cucumbers on the side. (See in post for more serving ideas)



In a large bowl, whisk together all marinade ingredients: 1/4 cup soy sauce, 1/3 cup orange juice, 3 Tbsp honey, 1 tsp ginger and 1 tsp sesame seeds 


Cut chicken into 1-inch pieces and place into marinade. Stir and cover with plastic wrap and marinate on the counter 20 minutes 



Heat a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil. Remove chicken from marinade with a slotted spoon, reserving marinade in the bowl. Add chicken to the hot pan and sauté, stirring occasionally until golden brown (5 minutes)  


Remove pan from heat and transfer chicken to a bowl. (Don’t leave the empty pan over the heat or you may scorch the bottom of the pan and ruin the sauce – been there, done that and if it happens to you, continue making the sauce using a clean pan). 


Pour reserved marinade into the pan, add 1 1/2 Tbsp butter and place back over medium/high heat. Bring to a boil stirring constantly until slightly thickened (1 min) then remove from heat. Add chicken back to the pan and stir to combine.


Thai fried rice and Chicken teriyaki

favorite
print
rate
Prep 40 minutes
Total 1 hour
Serves
US | Metric
Ingredients
For fried rice
  • 2 tbsps vegetable oil (or canola or peanut oil)
  • 2 large garlic cloves , very finely chopped
  • ½ onion , diced
  • 142 g small prawns/shrimp (cooked or raw) , or chicken breast thinly sliced (Note 1)
  • 3 cm pieces
  • 2 eggs , lightly beaten
  • 710 ml cooked jasmine rice , cold (preferably refrigerated overnight) (Note 2)
  • ONE Sauce Option (see below for options)
  • 1½ tbsps soy sauce
  • 1½ tbsps oyster sauce
For Teriyaki chicken
  • 60 ml soy sauce
  • 79 ml freshly squeezed orange juice (from 1½ medium or 1 large oranges)
  • 3 tbsps honey
  • 1 tsp finely grated fresh ginger
  • 1 tsp sesame oil
  • 453.14 kg (about 6-7 medium) boneless skinless chicken thighs, trimmed of fat
  • 1 tbsp olive oil
  • 1½ tbsps unsalted butter
  • Green onion and sesame seeds for garnish, optional
  • Heat oil in a large wok or a large skillet over medium high heat. (Add 1 tbsp extra oil if using a skillet)
  • Add garlic and onion, stir fry for 30 seconds.
  • Add prawns/shrimp and white part of green onion, stir fry for 1 minute.
  • Push everything to the side and pour the egg onto the other side. Scramble it quickly - about 20 seconds.
  • Add the rice and Sauce of choice. Stir fry for 2 minutes, adding green part of green onions halfway through, until all the rice is coated with the Sauce.
  • Serve immediately, garnished with fresh cilantro/coriander with tomato and cucumbers on the side. (See in post for more serving ideas)



In a large bowl, whisk together all marinade ingredients: 1/4 cup soy sauce, 1/3 cup orange juice, 3 Tbsp honey, 1 tsp ginger and 1 tsp sesame seeds 


Cut chicken into 1-inch pieces and place into marinade. Stir and cover with plastic wrap and marinate on the counter 20 minutes 



Heat a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil. Remove chicken from marinade with a slotted spoon, reserving marinade in the bowl. Add chicken to the hot pan and sauté, stirring occasionally until golden brown (5 minutes)  


Remove pan from heat and transfer chicken to a bowl. (Don’t leave the empty pan over the heat or you may scorch the bottom of the pan and ruin the sauce – been there, done that and if it happens to you, continue making the sauce using a clean pan). 


Pour reserved marinade into the pan, add 1 1/2 Tbsp butter and place back over medium/high heat. Bring to a boil stirring constantly until slightly thickened (1 min) then remove from heat. Add chicken back to the pan and stir to combine.