An authentic recipe for Thai fried rice – just like you get in Thailand and at Thai restaurants!
I’ve made this with chicken but you can switch it with shrimp/prawns or vegetables like frozen peas, corn, and diced carrots. 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!
Have you been to Thailand? It’s one of my favorite “fly and flop” destinations. On most holidays, I’m “go, go, go”. Trying to see and do (and eat) as much as I can.
Thailand is one of the places I go to really relax. Specifically Phukhet and Kho Samui, the two most popular islands in Thailand. I never stay at the busy tourist hubs, I always choose quaint little beaches.
And my absolute favorite thing about Thailand is the food. We’re so lucky that we can get great Thai food outside of Thailand now, but nothing beats the real thing. It’s just so good. SO good!
Thai Fried Rice
I’m pretty sure every Asian country has their version of Fried Rice, and this is a Thai one.
Thai Fried Rice 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!
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 couple of 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.
I’ve made this with chicken but you can use any protein you want – or make it meat free with tofu.
If making this as a side dish, you can skip the protein altogether and add vegetables such as peas, corn, or diced carrots.
Serve it with wedges of tomato and slices of cucumber for a truly authentic experience. This is just how Thai Fried Rice is served in Thailand! – Nagi x
More Thai takeout favourites
- Pad Thai and Pad See Ew
- Thai Red Curry and Green Curry
- Massaman Curry
- Starters – Chicken Satay and Thai Fish Cakes
- Browse the Thai recipe collection
Thai Chicken Fried Rice
- 2 tbsp vegetable oil (or canola or peanut oil)
- 2 large garlic cloves , finely chopped
- 1/2 onion , diced (brown, white or yellow)
- 5 oz / 150 g chicken breast , thinly sliced (Note 1)
- 3 scallion/shallot stalks , cut into 1.5 "/4 cm pieces
- 2 eggs , lightly beaten
- 3 cups cooked jasmine rice , cold (preferably refrigerated overnight) (Note 2)
- Sauce of choice (see below for options)
Sauce Options - use only ONE of these (Note 3)
- 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 Thai Seasoning (Gold Mountain) (Note 4)
- Tomato wedges
- Cucumber slices
- Fresh coriander
- 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 stir fry for 20 seconds.
- Add onion and stir fry for 1 minute.
- Add chicken and shallots and stir fry for 1 minute or until the chicken just turns white (but still pink inside).
- Push the chicken to the side and pour the egg into the middle. Scramble it quickly - about 30 seconds.
- Add the rice and Sauce. Stir fry for 2 minutes or so to heat the rice and coat all the rice with the Sauce.
- Serve immediately, garnished with fresh cilantro/coriander with tomato and cucumbers on the side.