I am beyond excited to share this vibrant and flavorful Thai Fried Rice Recipe that has become one of my all-time favorite meals. It’s a perfect combination of fragrant jasmine rice, succulent prawns or chicken, fresh green onions, and a medley of savory sauces that come together in a sizzling wok. Each bite bursts with the perfect balance of sweet, salty, and umami flavors, all wrapped up in a delightfully simple yet satisfying dish. Whether you are cooking for a quick lunch or a cozy dinner, this dish is guaranteed to impress and satisfy your cravings.
Ingredients You’ll Need
The beauty of this Thai Fried Rice Recipe lies in its simplicity and the harmony of each ingredient. Every component plays a crucial role, whether it’s enhancing the texture, boosting flavor, or adding vibrant colors to the plate.
- Vegetable oil (2 tbsp): Use a neutral oil like canola or peanut for perfect stir-frying without overpowering flavors.
- Garlic (2 large cloves, finely chopped): Provides that fragrant kick essential to authentic Thai cooking.
- Onion (1/2, diced): Adds subtle sweetness and texture contrast in the dish.
- Prawns/shrimp (5 oz / 150 g) or chicken breast (thinly sliced): Your choice of protein that soaks up all the beautiful flavors.
- Green onions/shallots (3, cut into 1.5″/4 cm pieces): Brings a fresh, mild bite to balance the other ingredients.
- Eggs (2, lightly beaten): Create little pockets of fluffy richness throughout the rice.
- Cooked jasmine rice (3 cups, cold preferably overnight): The star grain that turns crispy and aromatic when stir-fried.
- Sauces (choose one option): Soy sauce, oyster sauce, fish sauce, sugar, or Thai seasoning – these elevate and deepen the flavor profile.
- Tomato wedges, cucumber slices, fresh coriander: Classic garnishes that brighten and refresh each bite.
How to Make Thai Fried Rice Recipe
Step 1: Heat the Oil
Start by heating your vegetable oil in a large wok or skillet over medium-high heat. The hot oil is essential because it evenly cooks your ingredients and creates that iconic slight crisp texture in fried rice. If you’re using a skillet, add an extra tablespoon of oil to ensure nothing sticks.
Step 2: Sizzle the Aromatics
Toss in the finely chopped garlic and diced onion. Stir-fry these for about 30 seconds. You’ll smell that tantalizing aroma emerge; this is where the flavor foundation forms as the garlic and onions mellow and sweeten slightly.
Step 3: Cook the Protein
Add your prawns or chicken along with the white parts of the green onions. Stir-fry for roughly a minute. The prawns will turn pink and opaque, or your chicken will brown—both perfectly sealing in juiciness before the next components join the party.
Step 4: Scramble the Eggs
Push everything to one side of the wok or skillet and pour the lightly beaten eggs onto the other side. Scramble them quickly, about 20 seconds, until softly cooked but not overdone. These little pockets of soft egg bring a comforting texture contrast to the dish.
Step 5: Stir-Fry the Rice with Sauce
Now add the cold cooked jasmine rice and your choice of sauce. Stir vigorously for about 2 minutes to ensure every grain is luxuriously coated with the flavorful sauce. Halfway through, toss in the green parts of the green onions for freshness and added crunch. This is when the rice picks up a lovely sheen and a beautiful aroma.
Step 6: Serve Immediately
Scoop your Thai fried rice onto plates and garnish with fresh cilantro, fresh tomato wedges, and crisp cucumber slices. This adds a refreshing finish and completes the visual appeal of the dish.
How to Serve Thai Fried Rice Recipe
Garnishes
Fresh coriander leaves are a classic finishing touch for Thai fried rice, adding a herby brightness to every forkful. Pair this with juicy tomato wedges and crisp cucumber slices—they cool the palate beautifully and lend a lovely contrast to the savory rice.
Side Dishes
This dish packs a punch on its own, but if you want to round out your meal, consider serving it alongside a light green papaya salad or some tangy pickled vegetables. These add zest and crunch that enhance the flavors of your Thai fried rice recipe while keeping the meal balanced.
Creative Ways to Present
Serve the rice in a carved-out pineapple bowl for a festive twist or accompany it with lime wedges to let everyone add a zesty squeeze to taste. You can also sprinkle toasted cashews or roasted peanuts on top for some added texture and nutty notes.
Make Ahead and Storage
Storing Leftovers
Store any leftover Thai fried rice in an airtight container in the refrigerator for up to 3 days. Because the rice was cooked and cooled beforehand, it reheats beautifully without getting mushy.
Freezing
While freezing fried rice is possible, it’s best to avoid it if you want to keep the vibrant texture. If you do freeze it, portion into freezer-safe containers and thaw overnight in the fridge before reheating.
Reheating
Reheat your Thai fried rice recipe in a hot skillet or wok with a splash of water or extra oil to refresh the moisture and prevent sticking. Stir-fry for a few minutes until piping hot and just as flavorful as when freshly made.
FAQs
Can I use brown rice for this recipe?
You can substitute brown rice, but keep in mind that the texture will be heartier and less fluffy. It might require a slightly longer stir-fry time to get the right ‘fried’ texture.
Is it okay to use raw shrimp or pre-cooked shrimp?
Either works well. Raw shrimp cook quickly during stir-frying, while pre-cooked shrimp just need to be warmed through to avoid becoming rubbery.
What if I don’t have oyster sauce?
If you’re missing oyster sauce, a combination of soy sauce and a bit of fish sauce can be a good substitute, bringing both sweetness and umami to the dish.
How important is it to use cold rice?
Cold rice is key because it’s drier and less sticky, which helps achieve the classic fried rice texture with separated grains and a slight crispness.
Can I make this recipe vegetarian?
Absolutely! Skip the prawns or chicken and use tofu or just vegetables. Use vegetarian oyster sauce or soy sauce to keep it plant-based and still delicious.
Final Thoughts
This Thai Fried Rice Recipe is truly a joy to make and even more satisfying to eat. Its delightful blend of simple ingredients and bold flavors makes it a go-to dish that feels special yet approachable. I hope you give it a try soon and find yourself coming back to it time and time again for a cozy, delicious meal that hugs you from the inside out.
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Thai Fried Rice Recipe
- Prep Time: 14 minutes
- Cook Time: 6 minutes
- Total Time: 20 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This vibrant Thai Fried Rice recipe features a delicious combination of prawns, fragrant jasmine rice, and a savory sauce blend, all stir-fried to perfection in a wok for a quick and satisfying meal. Garnished with fresh coriander, tomato wedges, and cucumber slices, it delivers authentic Thai flavors in just 20 minutes.
Ingredients
Main Ingredients
- 2 tbsp vegetable oil (or canola or peanut oil)
- 2 large garlic cloves, very finely chopped
- 1/2 onion, diced
- 5 oz / 150 g small prawns/shrimp (cooked or raw) or chicken breast thinly sliced
- 3 green onions (shallots), cut into 1.5″ / 4 cm pieces
- 2 eggs, lightly beaten
- 3 cups cooked jasmine rice, cold (preferably refrigerated overnight)
Sauce Options (choose one)
- 1 1/2 tbsp soy sauce, 1 1/2 tbsp oyster sauce
- 2 tbsp fish sauce, 1 1/2 tbsp oyster sauce, 1 tsp sugar (any type)
- 1 1/2 tbsp light soy sauce, 1 1/2 tbsp Thai Seasoning (Gold Mountain)
Garnishes
- Tomato wedges
- Cucumber slices
- Fresh coriander (cilantro)
Instructions
- Heat the oil: Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. If using a skillet, add an extra tablespoon of oil to prevent sticking.
- Cook garlic and onion: Add finely chopped garlic and diced onion to the hot oil and stir fry for 30 seconds until fragrant and slightly softened.
- Add prawns and green onion white parts: Add the prawns or chicken and the white part of the green onions to the wok. Stir fry for 1 minute until prawns are pink and cooked through or chicken is no longer pink.
- Scramble the eggs: Push the ingredients to one side of the wok. Pour the lightly beaten eggs onto the other side and scramble quickly for about 20 seconds until just cooked.
- Add rice and sauce: Add the cold cooked jasmine rice along with your choice of sauce. Stir fry everything together for 2 minutes, adding the green parts of the green onions halfway through, ensuring the rice is well coated with the sauce.
- Serve: Serve the fried rice immediately garnished with fresh coriander leaves, tomato wedges, and cucumber slices on the side for a refreshing contrast.
Notes
- Use cold, day-old jasmine rice for the best texture; freshly cooked rice tends to get mushy when fried.
- You can substitute prawns for thinly sliced chicken breast for a different protein option.
- The sauce can be adjusted based on your salt preference; start with less and add more as needed.
- For a vegetarian version, omit the prawns and use tofu with a vegetarian oyster sauce alternative.
- This dish cooks quickly, so have all ingredients prepped and ready before you start frying.
