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
Scale
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.
