Thai-Style Chicken and Kale Fried Rice

A rich and vibrant dish featuring succulent chicken pieces and fresh kale leaves tossed with jasmine rice in an authentic Thai wok-fired seasoning of soy and fish sauce. The interplay between crisp vegetables and tender rice offers a balanced, deeply flavorful culinary experience, ideal for a wholesome lunch or a festive Asian banquet.

Prep: 10 min
Servings: 4
Difficulty: Medium

WhatsAppOriginal recipe

Instructions

Servings:4

1Combine the chicken with soy sauce and sugar; Set aside.
2Heat a wok or a large pan on high heat, add the chicken with the marinade and let it brown on one side.
3Once browned, turn the chicken over and cook until cooked; Remove from the pan and set aside.
4In the same wok, add more oil to coat the bottom and heat over high heat.
5Add onion, garlic and chili flakes; Fry until the onion is transparent.
6Add the kale stems and stir for a minute.
7Add eggs, break the yolks and let them set halfway before whisking briefly.
8Add the rice and stir briefly, breaking up large lumps with a spatula.
9Add all the sauce ingredients and mix until the rice is evenly coated and the grains are separated.
10Add more black soy sauce if you want a darker color.
11Add the kale leaves and white pepper; Stir just to moisten the leaves.
12Return the chicken to the pan along with the collected juices; Stir until the rice absorbs all the juices.
13Serve immediately with a quarter of the lime and top with chopped cilantro.

Ingredients

150g chicken or alternative protein, diced; 1 tsp soy sauce (gluten-free); 1/2 tsp sugar; vegetable oil as needed; 3-4 garlic cloves, minced; 1/4 small onion, chopped; chili flakes to taste; 2 kale leaves, stems thinly sliced, leaves cut into strips; 2 eggs; 350g cooked jasmine rice; 1/4 tsp ground white pepper; 1/4 lime for serving; 1/3 cup chopped cilantro; 2 tsp soy sauce (gluten-free); 2 tsp fish sauce (gluten-free); 1/2 - 1 tsp dark soy sauce (gluten-free); 1/2 tsp sugar

Nutrition

Calories: 65
Protein: 2.6g
Carbs: 10.4g

Chef tips

Substitute chicken with tofu or another protein. Add more dark soy sauce for a deeper color.

Nutrition

Calories: 65
Protein: 2.6g
Carbs: 10.4g

Chef tips

Substitute chicken with tofu or another protein. Add more dark soy sauce for a deeper color.

Culinary reasoning

A rich and vibrant dish featuring succulent chicken pieces and fresh kale leaves tossed with jasmine rice in an authentic Thai wok-fired seasoning of soy and fish sauce. The interplay between crisp vegetables and tender rice offers a balanced, deeply flavorful culinary experience, ideal for a wholesome lunch or a festive Asian banquet.

You might also like

More recipes and guides you might enjoy.

All recipes Peanut-free recipes Sesame-free recipes Contains dairy filter Contains eggs filter Nut-free guide