Chicken fried rice with Vietnamese mint
Vietnamese mint really makes this dish. If you can't find any, use any herb or none at all. Cook rice by absorption in advance, tip it in a cold bowl and leave it to dry, uncovered on the kitchen bench from 1h to overnight. This recipe is for a large family or a big party, reduce quantities if necessary.
Recipe type: Main
Cuisine: Asian
  • 2 cups of rice
  • 3 tbs tasteless vegetable oil such as canola or peanut
  • 2 cloves of garlic
  • a 3 cm knob of ginger
  • 600 g chicken thighs (boneless, skinless) and/or breast
  • 3 eggs
  • 3 scallions or spring onions
  • 1 big brown onion (optional)
  • 4 twigs of Vietnamese mint: keep the cute top leaves to decorate the bowl(s); keep 1 twig to sprinkle at the end.
  • 1 tbs grated palm sugar
  • ½ cup light soy sauce
  • 3 tbs fish sauce
  • 2 tbs rice vinegar
  • 1 cup frozen peas
  • ½ lime juice (optional)
  1. At least an hour before making the stir fry (up to a day before), pour dry rice in a non-stick saucepan. Rinse it until water is clear. Cover with water until you have 1.5 cm of water over the rice. Put a lid on the pan. Place on high heat until it starts boiling, then reduce to low heat for 10 to 15 mins, until the water is absorbed and the rice is cooked. Tip in a cold bowl and leave it to dry, uncovered on the kitchen bench from 1 h to overnight.
  2. When rice is cold and dried enough, start the stir-fry. Chop chicken in 2 to 3 cm cubes. Chop scallions in 3 cm bits, same with Vietnamese mint (Keep the top part or leaves of the mint to decorate, keep the equivalent of a chopped twig in a separate bowl to sprinkle at the end), chop onion in 1 to 2 cm bits and set all this aside in separate plates or bowls.
  3. Pour oil in a large frying pan. Finely chop or grate ginger and garlic. Tip in the pan.
  4. Heat pan at high temperature. When oil is hot and ginger & garlic are fragrant but not burnt, drop chicken. My trick is: very quickly spread it without stirring, just make sure the bits are well spread. Leave them untouched at very high temperature until you check one piece and it's well caramelised. Then I stir quickly once and leave it be for a few minutes.
  5. When chicken is golden but still very tender and even uncooked inside, push it at the back of the pan. Tilt it to get oil running towards you. Drop 3 whole eggs there. Scramble them a little and mix is with the rest.
  6. Tip palm sugar. Let chicken caramelise a bit.
  7. Tip sauces (soy, fish, vinegar) let them coat the chicken and caramelise more.
  8. Add 90% of chopped Vietnamese mint.
  9. Tip rice, stir well and break the lumps .Stir in the chopped brown onion. Once everything is well combined correct seasoning by adding soy if not salted enough. Keep stirring on high heat to caramelise rice.
  10. Off the stove, add chopped scallions, the rest of the mint, lime juice. Stir well. If you want, tip in a serving plate or serving bowls and place the top of the Vietnamese leaves to decorate. Serve.
Recipe by The Flo at