The first time I had the Thai fried rice at Shinsei in Dallas I thought I had died and gone to heaven. Until about an hour later. I was SICK. My stomach was churning and I suddenly regretted (nearly) finishing the whole bowl full of tasty rice. My mom and sisters had similar reactions.
A few weeks later the newspaper printed the recipe for their fried rice and I found the culprit. Oil, and lots of it. So when I made my fried rice, I cut down on the oil, substituted brown rice for white and added a bunch of veggies. This made for a tasty and hearty Asian dish that left my belly pleased… in more than one way… afterward!
Prep Time 20 minutes
Cook Time 25 minutes
Course Main Course
Servings 5
Calories 221.4 kcal


Beer Suggestion: Kirin Light
Nutrition per Serving
 Cal: 221.4 • Fat: 5.8g • Carb: 21.8g • Protein: 20.7g • Fiber: 3.8g • Sugar: 2.1g


  • 1 cup brown rice
  • 1 cup vegetable stock
  • 1 cup water
Fried Rice
  • 8 oz. chicken, cubed
  • 1/4 cup light soy sauce, divided
  • 1 tsp canola oil, divided
  • 1 tsp sesame oil
  • 1 cup chopped white onion
  • 1/3 cup chopped carrot
  • 1/2 cup chopped red bell pepper
  • 3 cloves garlic
  • 5 green onion, sliced thinly
  • 3/4 cup shelled edamame beans
  • 1 heaping cups of raw spinach
  • 1 1/2 cups broccoli florets
  • 1/4 tsp sriracha
  • 2 eggs
  • 1 egg white
  • 1/4 cup cilantro, chopped
  • 1/4 cup basil, chopped
  1. Cook rice one day ahead or earlier that morning, according to directions. Chill in refrigerator.
  2. Heat a half teaspoon of canola oil & half teaspoon of sesame oil in a skillet or wok over medium high heat.
  3. When hot, add chicken and cook for about 5-7 minutes, until cooked through. Stir every 2-3 minutes. Remove from pan and set aside when done.
  4. Add remaining oil and sauté onion, carrot, bell pepper for 3 minutes, add garlic, edamame, broccoli and sauté for another 3 minutes.
  5. Add rice, chicken, spinach and green onions, toss to combine. Cook for 5 minutes, stirring often to heat through.
  6. Whisk eggs in a small bowl, make a well in the rice and pour egg in. Stir to combine with rice.
  7. Add soy sauce, herbs and sriracha and cook for 3 minutes. Stir often to make sure ingredients are combined and that everything is heated through.
  8. Season to taste with salt if necessary and serve hot.

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