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If you have ever craved a dish that bursts with vibrant flavors, comforting textures, and that unmistakable aroma of perfectly cooked rice, this Thai Fried Rice Recipe is exactly what you need. With its fragrant garlic, fresh green onions, plump shrimp or chicken, and the magical combination of soy, oyster, and fish sauces, this dish captures the essence of authentic Thai street food right in your own kitchen. It is a quick and satisfying meal that’s as delightful to make as it is to eat, perfect for weeknights or any time you want a taste of Thailand.
Ingredients You’ll Need
These ingredients are simple and readily available, yet each one plays a crucial role in building the complex layers of flavor, texture, and color that make Thai fried rice so irresistible.
- Vegetable oil (2 tbsp): Essential for stir-frying and creating that perfectly slightly crispy texture on the rice.
- Garlic cloves, finely chopped (2 large): Adds aromatic warmth and depth right from the start.
- Onion, diced (1/2): Brings a subtle sweetness and breaks up the savory tones.
- Small prawns/shrimp or chicken breast (5 oz / 150 g): Provides protein and a delightful bite — choose cooked or raw shrimp, or thinly sliced chicken for a hearty meal.
- Green onions/shallots (3), cut into 1.5″ pieces: Offers freshness and a mild onion flavor, separated into white and green parts for layering complexity.
- Eggs, lightly beaten (2): Adds richness and soft texture, binding the rice and flavors together.
- Cooked jasmine rice (3 cups), preferably refrigerated overnight: Cold rice prevents clumping and ensures that signature fluffy, separate grain texture.
- Soy sauce (1 1/2 tbsp): Contributes salty umami and depth.
- Oyster sauce (1 1/2 tbsp): Brings a smoky sweetness that rounds out the flavor profile.
- Fish sauce (2 tbsp): Adds authentic Thai pungency and savory brightness.
- Sugar (1 tsp): Balances savory ingredients and enhances aroma.
- Light soy sauce (1 1/2 tbsp): Provides a lighter salty flavor with delicate color.
- Thai seasoning (1 1/2 tbsp Gold Mountain): Optional but highly recommended for that punch of authentic Thai taste.
- Tomato wedges, cucumber slices, fresh coriander: Classic garnishes that add color, freshness, and texture contrast when serving.
How to Make Thai Fried Rice Recipe
Step 1: Heat the Oil and Begin Aromatics
Start by heating the vegetable oil in a large wok or a wide skillet over medium-high heat. If you’re using a skillet, you might want to add an extra tablespoon of oil to ensure the rice doesn’t stick. The hot oil is your flavor foundation – it will gently cook the garlic and onion, releasing their beautiful aroma.
Step 2: Stir Fry Garlic and Onion
Add the finely chopped garlic and diced onion to the hot oil, giving them a good stir for about 30 seconds. This brief frying period is key because it wakes up those flavors without letting the garlic burn or turn bitter. The kitchen will start smelling amazing already!
Step 3: Cook the Protein and White Green Onions
Toss in your prawns or chicken along with the white parts of the green onions. Stir fry this mixture for about one minute until the prawns are pink and cooked through or the chicken is no longer pink. This step infuses the dish with savory layers while the onions add subtle sweetness and texture.
Step 4: Scramble the Eggs
Push everything to one side of the pan and pour the beaten eggs onto the other side. Quickly scramble the eggs for about 20 seconds until soft and just set, then mix them back in with the rest of the ingredients. This technique keeps the eggs fluffy and distinct, contributing a lovely golden hue and silky richness.
Step 5: Add Rice and the Sauce
Now, add the cold jasmine rice along with your choice of sauces—soy sauce, oyster sauce, fish sauce, sugar, light soy sauce, and the optional Thai seasoning. Stir fry everything vigorously for about 2 minutes, making sure to add the green parts of the green onions halfway through. The heat helps all the rice grains absorb the sauce, coating them evenly with amazing flavor and that irresistible slight caramelization on the edges.
Step 6: Serving Right Away
Serve your Thai Fried Rice Recipe straight from the pan, garnished generously with fresh coriander, complemented by tomato wedges and cucumber slices on the side. This fresh garnish adds brightness and crunch, creating balance with the savory richness of the rice.
How to Serve Thai Fried Rice Recipe
Garnishes
Fresh coriander leaves offer an herbal burst, while crisp cucumber slices and juicy tomato wedges provide refreshing contrast. These garnishes not only brighten the dish visually but also elevate the flavor by balancing the savory, umami-packed fried rice with cool, crisp textures and mild sweetness.
Side Dishes
To turn your Thai fried rice into a full Thai-style feast, consider pairing it with a simple papaya salad for tart crunch or tangy pickled vegetables. Lightly steamed or stir-fried greens like bok choy also work beautifully to add more fresh, vibrant elements to the meal.
Creative Ways to Present
You can serve the rice molded into domes using a small bowl or cup for an elegant look. Alternatively, scoop it into banana leaf cones or wrap portions in lettuce leaves for a fun and interactive way to enjoy this dish. Presentation makes the experience feel even more special, whether casual or festive.
Make Ahead and Storage
Storing Leftovers
Store leftover Thai fried rice in an airtight container in the refrigerator for up to 3 days. Because the rice was cooked with protein and sauces, it maintains good flavor after chilling, but be sure to cool it completely before storing to avoid sogginess.
Freezing
You can freeze Thai fried rice in airtight containers or heavy-duty freezer bags for up to one month. Portion it out before freezing to make reheating quick and convenient. Just keep in mind the texture may change slightly after freezing, but the flavors will still be delicious.
Reheating
Reheat the rice gently in a wok or skillet over medium heat, adding a splash of water or oil to restore moisture and loosen clumps. Stir frequently to heat it evenly and revive that freshly cooked texture. Microwaving works in a pinch but can sometimes dry out the rice.
FAQs
Can I use brown rice instead of jasmine rice for this Thai Fried Rice Recipe?
Absolutely! Brown rice will add a nuttier flavor and chewier texture, though it may take a bit longer to soak up the sauces. Just make sure it’s cooked and chilled well before stir-frying to avoid mushiness.
What if I don’t have oyster sauce or fish sauce?
If you’re missing oyster or fish sauce, you can substitute with extra soy sauce and a small dash of Worcestershire sauce or mushroom soy sauce for a vegetarian twist. Keep in mind the flavor won’t be as authentic but still tasty.
Is Thai Fried Rice Recipe spicy?
This recipe as written is mild, but you can easily add heat by including fresh chopped chilies or a drizzle of Thai chili sauce while cooking or as a condiment at the table.
Can I make this recipe vegetarian or vegan?
Yes! Simply omit the prawns or chicken, replace eggs with scrambled tofu or omit entirely, and use soy sauce and mushroom-based sauces instead of fish and oyster sauces. Adding extra veggies like bell peppers or peas boosts texture and nutrition too.
Why should I use cold rice instead of freshly cooked rice?
Cold, day-old rice is drier and the grains are firmer, which prevents clumping and creates that desirable fluffy, separate grain effect in fried rice. Freshly cooked rice tends to be too moist and sticky for best results.
Final Thoughts
This Thai Fried Rice Recipe is a true kitchen champion: fast, flavorful, and flexible. Whether you whip it up with shrimp, chicken, or veggies, it’s a surefire crowd-pleaser that brings a taste of Thailand’s vibrant street food scene right to your dining table. So go ahead, dive in, and enjoy making and sharing this beloved dish with your loved ones!
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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 combines fragrant jasmine rice with succulent prawns, fresh vegetables, and a flavorful sauce blend for a quick and satisfying meal. Perfectly stir-fried in a wok for an authentic taste, it offers a balance of savory, sweet, and umami notes with fresh herb garnishes to brighten every bite.
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
- 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 and ensure even cooking.
- Sauté Garlic and Onion: Add the finely chopped garlic and diced onion to the hot oil and stir-fry for 30 seconds until fragrant and slightly softened.
- Cook Prawns and Green Onion Whites: Add the prawns (or sliced chicken breast) along with the white parts of the green onions to the wok. Stir-fry for 1 minute, allowing the protein to cook through and develop some color.
- Scramble Eggs: Push all the ingredients to one side of the wok. Pour the beaten eggs onto the other side and scramble quickly for about 20 seconds until just set.
- Add Rice and Sauce: Add the cold jasmine rice along with your chosen sauce combination. Stir-fry everything together for 2 minutes, stirring continuously. Add the green parts of the green onions halfway through and make sure all the rice is evenly coated with the sauce.
- Serve: Remove from heat and serve immediately. Garnish with fresh coriander leaves, tomato wedges, and cucumber slices on the side for a refreshing balance.
Notes
- Note 1: You can substitute prawns with thinly sliced chicken breast for a different protein option.
- Note 2: Using cold, preferably overnight refrigerated jasmine rice keeps the grains separate and avoids clumping.
- Note 3: Adjust soy sauce and fish sauce quantities to taste depending on saltiness preferred.
- Note 4: Thai seasoning like Gold Mountain adds authentic flavor but can be omitted for a milder taste or substituted with other seasoning blends.
- Serve immediately to enjoy the best texture and flavor.
