Chicken Thai Fried Rice (gluten free & optional vegan)




  • 3-4 servings of cold rice (I use Jasmine or Basmati)
  • 3 Tbsp. Avocado oil
  • 1-1/2 cups sliced or diced cooked chicken (optional)
  • 1 medium-large onion
  • 3 cloves garlic
  • 3-4 tbsp. low sodium Tamari
  • 1/2 tsp. Mushroom bullion or to taste 
  • 1 tsp-tbsp. of samba olek chili-garlic paste
  • 1 tsp. Oceans Halo Vegan fish sauce 
  • Fresh pepper to taste


Fresh Toppings:

  • Red pepper
  • Cucumber 
  • Tomato
  • Green onion
  • Thai basil
  • Lime wedge 



For the chicken, heat a skillet on medium-high heat with 1 tbsp. avocado oil. Cube or slice and add to skillet with 1 tsp-tbsp. of samba olek chili-garlic paste. Cook and set aside.

In a wok or large skillet heat 1-2 tbsp. avocado oil on med-high heat. Add the rice and all other ingredients. Fry the rice for about 10-15 minutes and taste.

Pack rice into small bowls. Cover the top with a plate, flip the bowl over and remove. Arrange toppings. 

From my kitchen to yours,

Older Post Newer Post

Leave a Comment

Please note, comments must be approved before they are published