Thai Fried Rice

Thai fried brown rice that's loaded with veggies to lighten up without loosing any of the tasty flavor and spice that we all love and crave.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 312kcal

2 Tbsp. coconut or peanut oil
2 tsp. minced garlic
1 tsp. minced ginger
2 Tbsp. Thai red curry paste
1 chicken breast, sliced into thin, small ¼ inch pieces
1 red pepper, thinly sliced
1 small onion, thinly sliced
½ lb. mushrooms, sliced
2 cups broccoli florets
4 cups cooked long grain brown rice (use day- old, cold rice - it can't be mushy!)
2 Tbsp. fish sauce
2 Tbsp. oyster sauce
2 eggs
1/2 cup diced pineapple
1 cup cherry tomatoes
2 Tbsp. lime juice
1 cup loosely torn Thai basil leaves
¼ cup chopped cilantro
3 green onions sliced
1 cup cucumber cut into ¼ inch thick quartered pieces

Break up any rice clumps so that rice is separated into individual rice pieces. Heat oil in a wok over high heat.
Add garlic, ginger, chili paste and chicken. Cook, stirring occasionally for 2-3 minutes to brown chicken. Add red pepper and onion and cook for about 2 minutes. Add mushrooms and broccoli and cook 2-3 minutes longer until chicken is fully cooked.
Add rice and stir for about about 1 minute. Add fish sauce and oyster sauce and mix in.
Push rice to the edges and crack both eggs into the center, scrambling and breaking into pieces as the egg cooks (1 minute).
Mix scrambled egg in with rice, add tomatoes and pineapple, and stir fry for 1-3 more minutes until rice starts to turn toasty and all ingredients are mixed well.
Remove from heat and stir in lime juice, basil, green onion, cilantro, and cucumber.

To make gluten free, make sure to use gluten-free curry paste, fish sauce and oyster sauce.