Entree: Nepal – Thakali Cuisine – थकाली शैली फ्राइड राइस ➤ Thakali shaili fried rice (Thakali-style Nepali fried rice featuring aromatic Himalayan herbs, vegetables, and spiced meat or chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 cups (about 800 g) cooked long-grain rice, chilled and separated
- 8 oz (225 g) boneless chicken breast, cut into 1/2-inch (12 mm) pieces
- 3 tbsp (45 ml) vegetable oil or neutral oil
- 1 tbsp (15 ml) ghee or unsalted butter
- 2 cloves garlic, minced
- 1 medium onion, diced (about 6 oz (170 g))
- 1/2 cup (75 g) carrots, diced
- 1/2 cup (75 g) frozen peas
- 2 medium tomatoes, chopped (about 8 oz (225 g))
- 2 eggs, beaten (about 3.5 oz (100 g))
- 2 tbsp (30 ml) soy sauce
- 1 tsp (2 g) dried jimbu or 1/4 tsp (1.25 ml) ground timur (Sichuan pepper) if available
- 2 green chilies, sliced (about 0.35 oz (10 g)) or to taste
- 2 tbsp (30 g) chopped fresh cilantro
- 1/2 tsp (2.5 g) salt, or to taste
- Freshly ground black pepper to taste

Show original ingredient measurements

- 4 cups (about 800 g) cooked long-grain rice, chilled and separated
- 8 oz (225 g) boneless chicken breast, cut into 1/2-inch (12 mm) pieces
- 3 tbsp (45 ml) vegetable oil or neutral oil
- 1 tbsp (15 ml) ghee or unsalted butter
- 2 cloves garlic, minced
- 1 medium onion, diced (about 6 oz / 170 g)
- 1/2 cup (75 g) carrots, diced
- 1/2 cup (75 g) frozen peas
- 2 medium tomatoes, chopped (about 8 oz / 225 g)
- 2 eggs, beaten (about 3.5 oz / 100 g)
- 2 tbsp (30 ml) soy sauce
- 1 tsp (2 g) dried jimbu or 1/4 tsp ground timur (Sichuan pepper) if available
- 2 green chilies, sliced (about 10 g) or to taste
- 2 tbsp (30 g) chopped fresh cilantro
- 1/2 tsp (2.5 g) salt, or to taste
- Freshly ground black pepper to taste

Instructions

1. Heat 1 tbsp (15 ml) oil in a large wok or heavy skillet over medium-high heat. Add beaten eggs and scramble until just set. Remove eggs and set aside.
2. Add remaining 2 tbsp (30 ml) oil to the pan. Sear the chicken pieces, seasoning lightly with 1/4 tsp (1 g) salt and pepper, until cooked through and lightly browned, about 4–6 minutes. Remove and set aside with the eggs.
3. In the same pan, add garlic and onion and sauté until translucent and fragrant, about 2–3 minutes. Add carrots and peas and cook until just tender, about 2–3 minutes.
4. Stir in chopped tomatoes, green chilies, and dried jimbu or ground timur; cook 1–2 minutes until tomatoes soften and aromas release.
5. Add chilled rice to the pan, breaking up any clumps, and toss to combine. Return cooked chicken and scrambled eggs to the pan. Drizzle soy sauce over the rice and stir-fry on high heat for 3–4 minutes until everything is evenly heated and slightly toasted.
6. Stir in ghee, adjust seasoning with salt and freshly ground black pepper, then fold in chopped cilantro. Serve hot, garnished with extra cilantro or sliced green chilies if desired.