Welcome to Cook This Tonight! Every week we’ll bring you an original Plated recipe fresh off our menus to help lessen the effort of last-minute weeknight dinner planning, so you can make time for what’s worth it.
During the summer, we’re all about minimizing time in the kitchen and maximizing time outdoors. This Thai Chicken Fried Rice checks all the boxes—it doesn’t require turning on the oven, makes use of just a pot and pan for cooking, and comes together in under 35 minutes. And did we mention it’s ideal for getting your eager helpers in on the fun? When dinner’s ready, serve it in a large bowl and head outside for an easy weeknight meal.
Thai Chicken Fried Rice
1 cup jasmine rice
5 mini sweet peppers
¼ ounce basil
¼ ounce ginger
2 cloves garlic
2 tablespoons coconut flakes
1½ pounds ground chicken
2 tablespoons green curry paste
8 ounces snow peas
Cooking with a helper? Have them rinse the produce, then peel the ginger in Step 2—they can use a metal spoon to scrape along the outside of the knob and quickly remove its delicate skin. They can also garnish the finished plates in Step 6.
1. In a small pot, combine rice, 1½ cups water, and ½ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10–12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then set aside uncovered to release steam, making it easier to fry in Step 5.
2. While rice cooks, rinse all produce. Halve mini peppers lengthwise, discarding seeds and stems, then thinly slice lengthwise into strips. Roughly chop basil leaves and stems. Halve 1 lime; cut remaining lime into wedges for serving. Trim and discard skin of ginger, then mince. Mince garlic.
3. Place coconut flakes in a large nonstick pan over medium-high heat. Toast, stirring frequently, until golden, 3–5 minutes. Transfer to a small bowl and set aside for serving. Wipe pan clean and return to medium-high heat with 2 tablespoons canola oil. When oil is shimmering, add chicken, 1 teaspoon salt, and black pepper as desired. Cook, breaking up, until browned, about 5 minutes.
4. Using a slotted spoon, transfer chicken to a large bowl (to keep excess moisture out of your rice). Add Thai green curry paste— it’s a bit spicy so you could use less, but it’s what really flavors the dish— toss to coat, and set aside. Wipe pan clean and return to medium-high heat with 1 tablespoon canola oil. When oil is shimmering, add snow peas and mini peppers; sauté, stirring, until softened, 3 minutes. Add ginger, garlic, and ½ teaspoon salt; sauté until fragrant, 1 minute more. Transfer vegetables to bowl with chicken, reserving pan.
5. Return pan from vegetables to medium-high heat with 2 tablespoons canola oil. When oil is shimmering, add cooked rice and press down into a single layer. Cook, without moving, until crisp and golden on bottom, 3–4 minutes. Remove pan from heat, then add chicken and vegetables and squeeze over juice of 1 lime. Stir to fully combine.
6. Divide Thai chicken fried rice among serving plates. Garnish with basil and toasted coconut and serve with lime wedges for squeezing over.
We’ve got you covered if you’re making this Thai Chicken Fried Rice for a smaller crow, too.
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