Thai Fried Rice



Chicken Marinade:

  • 3 boneless skinless chicken breasts
  • grated zest from 2 limes
  • juice from 2 limes
  • 2 tbsp fresh grated ginger
  • 3 cloves garlic, minced
  • 2 tbsp packed brown sugar
  • 1 tsp salt
  • 113.5 oz can of coconut milk

Fried Rice

  • 12 cloves garlic, minced
  • 23 green onions, thinly sliced
  • 3 eggs
  • 2 tbsp soy sauce
  • 2 cups cooked rice, leftover rice 1-2 days old is best
  • 1/2 cup chopped red peppers
  • 1/2 cup thinly sliced carrots
  • 1/2 cup frozen peas


  • chopped fresh cilantro
  • chopped peanuts
  • Sriracha sauce


  1. In a large bowl mix together the lime zest, lime juice, ginger, garlic, sugar, salt and coconut milk. Mix until smooth.
  2. Add the chicken making sure it is submerged.
  3. Marinate for 4 to 12 hours. Overnight is best for maximum flavour!
  4. Once the chicken has marinated, add the chicken and the marinade to a deep skillet or saucepan, and poach the chicken until it is cooked thoroughly, about 20 minutes.
  5. Then cut the cooked chicken into bite sized pieces, or shred it. Set aside.
  6. In a frying pan, over med-high heat, saute the garlic and green onions in little bit of oil. Saute about 1 minute.
  7. In a separate bowl, beat the eggs and the soy sauce together until thoroughly combined.
  8. Pour the egg mixture into the hot frying pan. The eggs should fluff up as they cook. Stir them to cook them quickly.
  9. Add the rice and the cooked chicken and fry for about 5 minutes.
  10. Then add the red peppers, carrots and frozen peas, and cook until the veggies are heated through.