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Jasmine rice is a fragrant long-grain rice that hails from Southeast Asia, particularly Thailand. Known for its subtle floral aroma and slightly sticky texture when cooked, jasmine rice is the perfect base for fried rice dishes. Using day-old jasmine rice is crucial for achieving the ideal texture. Freshly cooked rice tends to be too moist and sticky, which can result in a gummy consistency when stir-fried. By using rice that has been refrigerated for at least a few hours, you ensure that the grains are firm and separate, allowing for that classic fried rice texture.

Sticky Sweet Chili Chicken Fried Rice

Discover the deliciousness of Sticky Sweet Chili Chicken Fried Rice, a perfect blend of comfort and flavor! This easy-to-make dish features tender chicken thighs, vibrant vegetables, and fragrant jasmine rice all coated in a rich sweet chili sauce. Ideal for busy weeknights or special gatherings, this recipe showcases versatility with simple ingredients. You can customize it to your taste while enjoying every sticky, savory bite. Bring excitement to your dinner table!
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Ingredients
  

2 cups cooked jasmine rice (preferably day-old)

1 lb boneless chicken thighs, diced

2 tablespoons vegetable oil

1 red bell pepper, diced

1 cup frozen peas

3 green onions, chopped (whites and greens separated)

4 cloves garlic, minced

2 eggs, lightly beaten

1/3 cup sweet chili sauce

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon oyster sauce (optional)

Salt and pepper to taste

Fresh cilantro, for garnish (optional)

Lime wedges, for serving (optional)

Instructions
 

Prepare the Chicken: In a large bowl, season the diced chicken thighs with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until it is golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

    Sauté the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and the white parts of the green onions, sautéing for about 30 seconds until fragrant. Then add the diced red bell pepper and cook for an additional 3-4 minutes until slightly softened.

      Incorporate the Rice: Push the vegetables to one side of the skillet. Add the beaten eggs to the center of the skillet and scramble until cooked, about 1-2 minutes. Then, add the day-old jasmine rice, breaking any clumps and combining it with the vegetables.

        Add Flavors: Pour in the sweet chili sauce, soy sauce, sesame oil, and oyster sauce (if using). Stir everything together until the rice is fully coated in the sauces, and heated through.

          Combine with Chicken and Peas: Add the cooked chicken and frozen peas to the skillet. Mix well and cook for another 2-3 minutes until the peas are heated through. Taste and adjust seasoning with salt and pepper if necessary.

            Garnish and Serve: Remove from heat and garnish with the green parts of the green onions and fresh cilantro if desired. Serve hot with lime wedges on the side for an extra burst of freshness.

              Prep Time, Total Time, Servings:

                15 minutes | 30 minutes | 4 servings