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Thai Fried Rice

Thai Fried Rice: Irresistibly Flavorful & Easy to Customize

This Thai Fried Rice recipe is quick, customizable, and packed with flavors, making it a delightful weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Jasmine Rice Or basmati as a substitute
  • 2 Eggs Large eggs preferred
For the Protein
  • 1 cup Shrimp Cook until pink and tender
  • 1 cup Chicken Boneless, skinless for quick cooking
  • 1 cup Pork Thinly sliced recommended
  • 1 cup Tofu Firm or extra-firm, pressed
For the Vegetables
  • 1 medium Onion Finely diced
  • 1 cup Chinese Broccoli Or swap for bell peppers or peas
  • 1 cup Tomatoes Cherry tomatoes are a delightful choice
  • 2 cloves Garlic Minced
  • 1 Chili Adjust according to spice preference
For the Flavors
  • 2 tablespoons Fish Sauce Soy sauce for vegetarian option
  • 2 tablespoons Soy Sauce Low-sodium preferred
  • 1 tablespoon Oyster Sauce Can be omitted for lighter dish
  • 1 teaspoon Sugar Palm or regular, adjust to taste
For the Finishing Touch
  • 2 tablespoons Lime Juice Fresh juice is best
  • 1 cup Fresh Herbs Cilantro, Basil, Green Onions

Equipment

  • Wok or Skillet

Method
 

Step-by-Step Instructions for Thai Fried Rice
  1. Preheat a large wok or skillet over medium-high heat for about 2 minutes. Add 2 tablespoons of oil and swirl it around to coat the surface.
  2. Add your choice of protein—shrimp, chicken, pork, or tofu—to the hot wok. Stir-fry for 3-4 minutes until fully cooked and beautifully browned.
  3. In the same wok, pour in 2 beaten large eggs. Allow them to cook for about 1-2 minutes without stirring until they start to set, then gently scramble.
  4. Add minced garlic and sliced chili to the pan, stirring for about 30 seconds until fragrant. Toss in a finely diced onion and stir-fry for another 2-3 minutes.
  5. Introduce the day-old jasmine rice to the wok, breaking up any clumps. Incorporate the previously cooked protein and scrambled eggs.
  6. Pour in fish sauce and soy sauce, along with oyster sauce. Stir vigorously for about 2 minutes, allowing the sauces to coat each grain of rice evenly.
  7. Remove the wok from heat and drizzle in fresh lime juice. Serve garnished with chopped fresh herbs and lime wedges on the side.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Using day-old rice works best for achieving the perfect texture. Cooking over high heat creates beautifully crispy bits. Start with lesser amounts of sauces to balance flavors.

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