Khao Pad Gai | Thai Fried Rice with Chicken from the Wok

It is best to cook the jasmine rice the day before and let it cool thoroughly in the fridge – cold, dry rice ensures the perfect wok result. Cut the chicken breast into bite-sized, thin strips. Finely chop the garlic, wash the spring onions and slice them into thin rings, keeping the white and green parts separate. Whisk the eggs in a bowl. In another bowl, stir together the soy sauce, fish sauce, and cane sugar until the sugar has dissolved.

Heat a wok or a large frying pan over high heat until very hot. Add half of the vegetable oil and sear the chicken breast strips for 2 to 3 minutes until cooked through and lightly browned. Remove the meat from the wok and set aside briefly.

Heat the remaining vegetable oil in the wok. Sauté the chopped garlic and the white parts of the spring onions for about 30 seconds until fragrant. Pour in the whisked eggs and stir quickly for 30 seconds to let them set.