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Thai-Style Chicken and Kale Fried Riceהתמונה להמחשה בלבד
Peanut-freeSesame-freeNut-freeShellfish-freeContains dairy

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
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Answer first

What to know about Thai-Style Chicken and Kale Fried Rice

Thai-style fried rice with chicken and kale balances umami‑salty notes with a touch of sweetness, with fluffy separate grains and crisp greens. A quick, meat-based street‑food classic, perfect for a one‑pan weeknight dinner; spice to taste.

Timing
30 min
Serves
4
Dietary notes
Peanut-free, Sesame-free, Nut-free, Shellfish-free

⚠️Before cooking, check ingredient labels and cross-contact risk for your dietary needs.

This is not medical advice. For allergies or dietary restrictions, always confirm with your healthcare provider.

Instructions

Servings:4
  1. 1Combine the chicken with soy sauce and sugar; Set aside.
  2. 2Heat a wok or a large pan on high heat, add the chicken with the marinade and let it brown on one side.
  3. 3Once browned, turn the chicken over and cook until cooked; Remove from the pan and set aside.
  4. 4In the same wok, add more oil to coat the bottom and heat over high heat.

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.

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  • 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.