Pattaya Fried Rice Recipe (Ready in 75 Min)

Cooked jasmine rice, day-old, boneless skinless chicken thighs and shallots come together in this chicken — 75 minutes, 7 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.

You'll mainly reach for frying pan / skillet and wok. At medium difficulty across 7 steps, it's manageable with a little attention.

How to make it

Cut the chicken into small bite-sized pieces, finely mince the garlic, shallots, and red chillies, dice the carrot, and slice the scallions, keeping the white and green parts separate.
Heat the olive oil in a large wok or skillet over high heat, then add the garlic, shallots, and chillies and stir-fry for about 30 seconds until fragrant.
Add the chicken and stir-fry for 4 to 5 minutes until cooked through and no longer pink in the center, reaching an internal temperature of 165F (74C).
Push the chicken to one side, crack the eggs into the empty space, and scramble them until just set before mixing them into the chicken.
Add the diced carrot, peas, and scallion whites and stir-fry for 2 minutes, then add the cold rice and break up any clumps while tossing everything together.
Pour in the fish sauce, soy sauce, oyster sauce, and sugar and toss continuously for 3 to 4 minutes until the rice is hot and evenly coated.
Season with white pepper, fold in most of the scallion greens, and serve hot with lime wedges and the remaining scallion greens on top.

You'll use: Frying pan / skillet · Wok

Ingredient substitutions

Shallots: ½ small onion + a little garlic
Eggs: ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
Fish Sauce: soy sauce + a pinch of salt
Soy Sauce: tamari (gluten-free) · coconut aminos

Tips & common questions

How long does Pattaya Fried Rice take to make?

About 75 minutes from start to finish — an estimate based on the 7 steps and 16 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of shallots?

Try ½ small onion + a little garlic. See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.