Thai Fried Rice


4 tablespoons vegetable oil 

8 ounces skinless, boneless chicken, sliced thin (or any protein) 

2 eggs 

2 cloves garlic, minced 

3 cups cooked jasmine rice 

1/3 cup Nikky’s stir fry sauce

1⁄2 carrot, sliced 

1/8 yellow onion, sliced (about 1⁄4 cup) 

1 roma tomato, quartered 

1 scallion, cut into 1-inch lengths 

garnish : 1 thinly sliced scallion 



Heat oil in a non-stick wok or skillet over medium high heat. Add chicken and stir-fry until done. Add eggs, stirring to scramble, and cook until set. Add garlic and cook until fragrant, about 10 seconds. Add riceNikky’s Stir Fry Sauce, carrot, onion, tomato and scallion. Stir-fry to separate rice grains and evenly coat with sauce, 3 to 5 minutes. 


Serve immediately and top with sliced scallion.