Thai Fried Rice

An authentic recipe for Thai fried rice – just like you get in Thailand and at Thai restaurants!

Make this with shrimp/prawns, chicken or any protein you wish. If you’re feeling inspired, indulge in a Thai banquet at home with Chicken Satay Skewers, Thai Fish Cakes, and a Thai Red Curry or Green Curry!

Thai Fried Rice

I’m pretty sure every Asian country has their version of Fried Rice, and this is how the Thais make it!

This is a regular when I go out for Thai. While the “normal” thing to do is to have Thai Red Curry or Green Curry with plain steamed jasmine rice, I just can’t resist ordering fried rice instead.

Actually, come to think of it, it’s not just restricted to Thai food… Chinese Fried Rice, Nasi Goreng Indonesian Fried Rice, Indian Biryani, Mexican Red Rice, Middle Eastern spiced pilaf…… I’m a big fan of flavoured rice dishes!

What’s the difference between Thai Fried Rice and Chinese Fried Rice?

Traditionally, Thai Fried Rice is not made with soy sauce. Purists will tell you that if you use soy sauce, it becomes Chinese Fried Rice.

Though this may be the case in the past, the reality is that soy sauce is sometimes used in Thai Fried Rice – both in Thailand and in restaurants outside of Thailand. Also, a few cookbooks I have by by Thai restaurateurs use soy sauce.

So I’ve provided a choice of three sauces to choose from. Which is handy – you can choose depending on what you have or can source.

The other difference is the rice – Thai Fried Rice is made with jasmine rice whereas Chinese fried rice is made with white long grain rice.

What you need

Here’s what goes in Thai Fried Rice.

Why cold cooked rice?

A must for any fried rice, from Chinese to Indonesian! Cold, day old cooked rice dries out so the grains are separate and easy to “stir fry” to make fried rice. Freshly cooked rice becomes gluey when stir fried.

For a truly authentic Thai Fried Rice, use Jasmine Rice.

How to make it

It’s a very straightforward recipe, all cooked up in a single wok or large skillet in a matter of 5 minutes or less.

A unique technique used in Thai cooking is the way the egg is cooked – the other ingredients are pushed to the side, then the egg is scrambled on the other side before tossing through the remaining ingredients.

This same technique is also used in Pad See Ew, a popular Thai Noodle dish.

How and what to serve with Thai Fried Rice

For a truly authentic experience, serve Thai Fried Rice simply with plain wedges of tomato and slices of cucumber. This is just how Thai Fried Rice is served in Thailand!

My favourite way to serve it at home is with Chicken Satay and Thai Fish Cakes. These are dishes usually served as starters at Thai restaurants, but by adding Thai Fried Rice, I make it into a meal.

Otherwise, serve it as part of a multi-dish banquet with a selection of your favourite Thai dishes, such as:

• Grilled Marinated Thai Chicken (Gai Yang) or Southern Thai Tumeric Chicken (Grilled or Baked)
• Thai Red Curry and Green Curry
• Massaman Curry
• Thai Chilli Basil Chicken
• Thai Beef Salad
• Pad Thai and Pad See Ew

For more ideas, have a browse of the Thai recipe collection!

– Nagi x

Watch how to make it

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Thai Fried Rice

Author: Nagi | RecipeTin Eats

Prep: 14 mins

Cook: 6 mins

Total: 20 mins

Meals

Thai

4.98 from 36 votes

Servings5

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Recipe video above. Real Thai Fried Rice, just how it's made in Thailand and also just like takeout! The scrambling of the egg in the wok with the other ingredients pushed to the side is a classic Thai method. 3 sauce variations provided (refer Note 3 for explanation).

Ingredients

• 2 tbsp vegetable oil (or canola or peanut oil)2 tbsp vegetable oil (or canola or peanut oil)
• 2 large garlic cloves , very finely chopped2 large garlic cloves , very finely chopped
• 1/2 onion , diced1/2 onion , diced
• 5 oz / 150 g small prawns/shrimp (cooked or raw) , or chicken breast thinly sliced (Note 1)5 oz / 150 g small prawns/shrimp (cooked or raw) , or chicken breast thinly sliced (Note 1)
• 3 green onion (shallots) , cut into 1.5 "/4 cm pieces3 green onion (shallots) , cut into 1.5 "/4 cm pieces
• 2 eggs , lightly beaten2 eggs , lightly beaten
• 3 cups cooked jasmine rice , cold (preferably refrigerated overnight) (Note 2)3 cups cooked jasmine rice , cold (preferably refrigerated overnight) (Note 2)
• ONE Sauce Option (see below for options)ONE Sauce Option (see below for options)

Sauce Option 1

• 1 1/2 tbsp soy sauce1 1/2 tbsp soy sauce
• 1 1/2 tbsp oyster sauce1 1/2 tbsp oyster sauce

Sauce Option 2

• 2 tbsp fish sauce2 tbsp fish sauce
• 1 1/2 tbsp oyster sauce1 1/2 tbsp oyster sauce
• 1 tsp sugar (any type)1 tsp sugar (any type)

Sauce Option 3

• 1 1/2 tbsp light soy sauce1 1/2 tbsp light soy sauce
• 1 1/2 tbsp Thai Seasoning (Gold Mountain) (Note 4)1 1/2 tbsp Thai Seasoning (Gold Mountain) (Note 4)

To Serve (optional)

• Tomato wedgesTomato wedges
• Cucumber slicesCucumber slices
• Fresh corianderFresh coriander

Instructions

• Heat oil in a large wok or a large skillet over medium high heat. (Add 1 tbsp extra oil if using a skillet)
• Add garlic and onion, stir fry for 30 seconds.
• Add prawns/shrimp and white part of green onion, stir fry for 1 minute.
• Push everything to the side and pour the egg onto the other side. Scramble it quickly - about 20 seconds.
• Add the rice and Sauce of choice. Stir fry for 2 minutes, adding green part of green onions halfway through, until all the rice is coated with the Sauce.
• Serve immediately, garnished with fresh cilantro/coriander with tomato and cucumbers on the side. (See in post for more serving ideas)

Recipe Notes:

1. Protein - use any of choice or firm tofu. I've gone with small prawns/shrimp here. Prawns and chicken are the most popular.

Prawns this small come frozen, peeled and pre-cooked. Uncooked is also fine, If they're big, chop them,.

Chicken: Make sure you cut the chicken against the grain. To do this, look at the chicken and you will notice that the fibres mostly go in one direction. Cut through the fibres i.e. 90 degrees to the direction of the fibres. This yields the most tender pieces of chicken.

2. Rice - 1 cup uncooked rice = 3 cups cooked rice. Rice must be cooked and cold. Best if refrigerated overnight to dry out grains. If it's a fried rice emergency (and we all have those!), cook rice, spread on tray then freeze or refrigerate until cold.

Jasmine rice is authentic for Thai Fried Rice, but can substitute with long grain or medium grain rice.

3. Sauce Options - There are many variations of Thai Fried Rice, so I have provided 3 common sauce combos.

• Soy Sauce + Oyster Sauce is more akin to Thai home cooking
• Fish sauce + Oyster Sauce is the version that purists say is "real" Thai fried rice without soy sauce
• Sauce with Thai Seasoning Sauce is commonly used by Thai restaurants in Australia.

All are delicious, that I promise you!

4. Thai Seasoning Sauce has more flavour than soy sauce. Gold Mountain is the most common one in Australia. It is available in Asian stores and costs around $2 for a large bottle.

5. Optional extras: Add leafy Asian greens or other vegetables of choice, add finely chopped red chili when cooking the garlic or add chili paste when you add the Sauce into the rice.

6. Nutrition per serving, assuming 5 servings as a side. Serves 2 to 3 as a main.

Nutrition Information:

Serving: 176gCalories: 236cal (12%)Carbohydrates: 29g (10%)Protein: 11g (22%)Fat: 7g (11%)Saturated Fat: 5g (31%)Cholesterol: 141mg (47%)Sodium: 568mg (25%)Potassium: 126mg (4%)Vitamin A: 165IU (3%)Vitamin C: 3.4mg (4%)Calcium: 71mg (7%)Iron: 1.3mg (7%)

Keywords: Thai fried rice

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally published September 2015. Updated with much needed new photos, brand new video, new writing, new process photos!

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