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Thai Chicken Fried Rice

Thai Chicken Fried Rice with Snow Peas, Peppers, and Toasted Coconut

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Recipe Details


In this recipe, fried rice gets a Thai twist. Snow peas and sweet mini peppers are sautéed with ginger, garlic, and green curry paste for aromatic, slightly spicy flavor. It's all tossed with browned ground chicken, then stirred into crispy fried rice with a squeeze of lime. Fresh basil provides a pop of color, while toasted coconut flakes add crunch and evoke the coconut milk base of Thai curry.


  • Stovetop Only
  • Low Carb Diet
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 690
  • Protein 35g
  • Total Carb 50g
  • Total Fat 39g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    1/2 cup
    jasmine rice
  • mini sweet peppers
    mini sweet peppers
  • basil
    1/8 ounce
  • lime
  • ginger
    1/8 ounce
  • garlic
    1 clove
  • coconut flakes
    2 tablespoons
    coconut flakes
  • ground chicken
    12 ounces
    ground chicken
  • green curry paste
    1 tablespoon
    green curry paste
  • snow peas
    4 ounces
    snow peas

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 12" large nonstick pan


  • Crustacean Shellfish
  • Tree Nuts

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, ¾ cup water, and ¼ 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. Prepare ingredients

    Prepare ingredients

    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 lime; cut 1 half into wedges for serving. Trim and discard skin of ginger, then mince. Mince garlic.

  3. Toast coconut and cook chicken

    Toast coconut and cook chicken

    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 1 tablespoon canola oil. When oil is shimmering, add chicken, ½ teaspoon salt, and black pepper as desired. Cook, breaking up, until browned, about 5 minutes.

  4. Sauté vegetables

    Sauté vegetables

    Using a slotted spoon, transfer chicken to a large bowl (to keep excess moisture out of your rice). Add Thai green curry paste, toss to coat, and set aside. Wipe pan clean and return to medium-high heat with 2 teaspoons canola oil. When oil is shimmering, add snow peas and mini peppers; sauté, stirring, until softened, 3 minutes. Add ginger, garlic, and ¼ teaspoon salt; sauté until fragrant, 1 minute more. Transfer vegetables to bowl with chicken, reserving pan.

  5. Fry rice

    Fry rice

    Return pan from vegetables to medium-high heat with 1½ 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 ½ lime. Stir to fully combine.

  6. Plate Thai chicken fried rice

    Plate Thai chicken fried rice

    Divide Thai chicken fried rice between serving plates. Garnish with basil and toasted coconut and serve with lime wedges for squeezing over. Dig in!

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