Name: Chicken Thai Fried Rice Recipe (Khao Pad Gai)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 tbsps oil ((divided)); 2 cloves garlic ((chopped)); 1/4 cup onions ((diced)); 100 g chicken ((sliced into bite-sized pieces)); 1 egg; 1 cup cooked rice ((see notes)); 1 tsp rosdee seasoning powder; 1/2 tbsp light soy sauce; 1/8 tsp salt; 1/4 tsp white pepper; 1 tsp white sugar; 50 g Chinese broccoli ((chopped)); 1/4 cup carrots ((diced))

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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!

Khao pad gai, chicken Thai fried rice, with crispy vegetables, eggs, and a side of lime and fresh cucumbers.

Tip: This recipe works great with other proteins too—swap the chicken for shrimp, pork, or try my meat-free vegetarian fried rice!

What is khao pad?

Khao pad (ข้าวผัด) literally means stir-fried rice in Thai. Authentic Thai fried rice is made with jasmine rice, eggs, protein, and seasonings like fish sauce and soy sauce.

Thai chicken fried rice with jasmine rice, tender chicken, vegetables, and egg, served with fresh cucumber slices.

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, pineapple, bell 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!

Ingredients for Thai chicken fried rice (khao pad gai) arranged on a banana leaf, including chicken, jasmine rice, egg, mixed vegetables (onion, garlic, Chinese kale, carrot), light soy sauce, Rosdee seasoning powder, sugar, salt, and white pepper.

Chicken – Use boneless, skinless chicken thighs or chicken breast.
Rice – Thai chicken fried rice is made with jasmine rice, which 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.

Sautéing diced onions and garlic in a hot wok

Step 2: Add bite-sized chicken pieces and stir-fry until they are almost cooked through and lightly browned.

Cooking diced chicken with onions and garlic in a wok.

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.

Scrambling an egg with stir-fried chicken and onions in a wok.

Step 4: Toss in the rice and break up any clumps with the back of your spatula. Stir everything together.

Stir-frying jasmine rice with chicken and scrambled egg.

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 prik nam pla for a spicy kick!

Stir-frying jasmine rice with chicken, carrots, egg, and leafy greens.

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.

Thai fried rice chicken showing fluffy jasmine rice, golden chicken pieces, and stir-fried vegetables.

More quick Thai stir-fry recipes you’ll love

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