Phil McCockin's Thai Fried Rice with Morning Cock (Chicken)
Thai Fried Rice with Morning Cock is the kind of simple street food that proves great cooking doesn't need complicated ingredients. Tender chicken, fragrant jasmine rice, savory fish sauce, and garlic come together in a sizzling wok before being crowned with a crispy-edged fried egg. When that golden yolk breaks over the rice, it creates a rich, silky sauce that transforms every bite into pure comfort. Quick, satisfying, and packed with authentic Thai flavor, this dish is perfect for breakfast, lunch, or dinner.
Servings 2
Calories 414kcal
Ingredients
- 2 cups cooked jasmine rice best if chilled overnight for less stickiness
- 1 chicken thigh diced into small ½-inch cubes
- 2 large eggs 1 scrambled into rice, 1 fried on top
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 garlic clove finely minced
- 1 tbsp vegetable oil or neutral oil
- 1 green onion finely chopped
- Optional garnish: lime wedge cucumber slices, chili flakes
Instructions
- If using freshly cooked rice, spread it out on a tray and let it cool 15–20 minutes so it dries slightly. Chilled leftover rice works best because the grains separate easily.
- Heat a wok or large skillet over high heat until very hot. Add the vegetable oil and swirl to coat.
- Add the minced garlic and stir quickly for about 30 seconds until fragrant and lightly golden (do not burn).
- Add diced chicken thigh. Stir-fry for 4–5 minutes until chicken is browned on the outside and fully cooked through (juices should run clear).
- Push the chicken to one side of the pan. Crack one egg into the empty space.
- Scramble lightly with your spatula until just set, then mix together with the chicken.
- Add the rice, breaking up clumps with your spatula or spoon. Stir-fry for 3–4 minutes, tossing continuously so every grain is coated in the garlic oil.
- Add soy sauce and fish sauce. Stir again until the rice is evenly seasoned and lightly golden.
- In a separate small skillet, heat ½ tsp oil. Crack in the second egg and fry until whites are crisp and yolk is cooked to your liking (runny is best for mixing into the rice).
- Spoon fried rice into bowls or plates. Top with the fried egg.
- Garnish with chopped green onion, and serve with lime wedges, cucumber slices, or chili flakes for extra brightness and heat.
- Serve immediately while hot — break the yolk and mix it into the rice for the ultimate flavor.
Just the Tips:
- Day-old rice: Use chilled, dry rice; if fresh, cool on a sheet tray to drive off steam.
- Wok heat: Preheat until smoking; high heat gives separation and light char without drying chicken.
- Aromatic order: Garlic first, then chicken, then egg—keeps garlic golden, not burnt.
- Sauce restraint: Add soy and fish sauce in passes; over-saucing makes rice clump and darken.
- Break clumps: Press and toss, don’t mush; a firm spatula helps separate grains.
- Finish bright: Lime wedge, scallion, and cucumber slices add essential freshness against savory umami.
- Runny topper: A crispy-edge, runny-yolk egg is the built-in sauce—break and fold in at the table.
Nutrition
Calories: 414kcal | Carbohydrates: 47g | Protein: 23g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 217mg | Sodium: 1828mg | Potassium: 341mg | Fiber: 1g | Sugar: 1g | Vitamin A: 312IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg