Entree: Thailand – ข้าวผัดไก่ กับ บ๊อกชอย ➤ Khao Pad Gai kap bok choy (Thai chicken fried rice with bok choy)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 1.25 lb (570 g) boneless skinless chicken thighs, thinly sliced (approx. 4–5 thighs)
- 4 cups (about 700 g) cooked day-old jasmine rice, chilled and separated
- 4 cloves (approx. 12 g) garlic, minced
- 3 Thai chilies (approx. 6 g), chopped (adjust to taste)
- 3 spring onions (scallions), sliced thinly, white and green parts separated (approx. 3 oz / 85 g)
- 1 cup (150 g) bok choy, thinly sliced crosswise (about 3–4 small heads)
- 2 large eggs
- 3 tbsp (45 ml) vegetable oil, divided
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 g) sugar
- 1 lime, cut into wedges (for serving)
- Cucumber slices and cilantro (optional, for garnish)

Instructions

1. Heat 1 tbsp (15 ml) oil in a large wok over medium-high heat. Add sliced chicken and stir-fry until cooked through and starting to brown, about 3–4 minutes. Remove chicken to a plate and set aside.
2. Add remaining 2 tbsp (30 ml) oil to the wok. Add minced garlic and chopped Thai chilies; stir-fry 20–30 seconds until fragrant. Add the white parts of the spring onions and sliced bok choy; stir-fry 1 minute.
3. Push vegetables to one side, crack in eggs and scramble quickly, then mix with vegetables. Add chilled rice, breaking up clumps, and return cooked chicken to the wok.
4. Drizzle soy sauce, fish sauce, and sugar over the rice; toss thoroughly to combine and heat through, about 2–3 minutes. Stir in green parts of the spring onions, taste, and adjust seasoning.
5. Transfer to a serving platter, garnish with cucumber and cilantro if using, serve with lime wedges and extra sliced chilies on the side.