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Thai Fried Rice

By:Nagi 108 Comments
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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!

Real Thai Chicken Fried Rice - just like you get in Thailand and from Thai restaurants!

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!

Real Thai Chicken Fried Rice - just like you get in Thailand and from Thai restaurants!

Nagi in Thailand with Cocktail

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!

Real Thai Chicken Fried Rice - just like you get in Thailand and from Thai restaurants!

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.

Overhead photo of Thai Fried Rice

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

Real Thai Chicken Fried Rice - just like you get in Thailand and from Thai restaurants!

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Real Thai Chicken Fried Rice - just like you get in Thailand and from Thai restaurants!

Thai Chicken Fried Rice

Author: Nagi | RecipeTin Eats
Prep: 14 mins
Cook: 6 mins
Total: 20 mins
4.97 from 28 votes
Servings2 -3
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This is real Thai Chicken Fried Rice, just how it's made in Thailand and also just like takeout! The scrambling of the egg in the wok with the chicken pushed to the side is a classic Thai method. Serve it with wedges of tomato and slices of cucumber for a truly authentic experience. 3 sauce variations provided (refer Note 3 for explanation of differences).

Ingredients

  • 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)

To Serve

  • Tomato wedges
  • Cucumber slices
  • Fresh 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 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.

Recipe Notes:

1. 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.
You can substitute with any protein you want, or even tofu.
2. You can substitute with long grain or medium grain rice. Short grain rice is too sticky to make fried rice. It's best to use rice refrigerated overnight because the grains dry out, making them ideal for stir frying to make fried rice. Freshly cooked rice is moist and sticky so it is more difficult to stir fry. If you are cooking rice especially to make fried rice, transfer the freshly cooked rice to a large bowl or spread it out onto a plate and refrigerate it until cold.
1 cup of uncooked rice will make 3 cups of cooked rice. But to be safe, I would suggest cooking 1 1/2 cups of uncooked rice. Follow the directions on your rice packet.
3. There are many variations of Thai Fried Rice. I have provided different sauces so you can choose one you can make with the condiments you have available. The one made with Soy Sauce + Oyster Sauce is more akin to Thai home cooking. The sauce made with fish sauce + Oyster Sauce is the version that purists say is "real" Thai fried rice without soy sauce (because they say if you use soy sauce, it is Chinese fried rice). And the sauce made using Thai Seasoning Sauce is commonly used by Thai restaurants in Australia. All are delicious, that I promise you!
4. Thai Seasoning Sauce is thicker, sweeter and saltier than soy sauce. It is similar to Oyster sauce in consistency. 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 3 servings.
Thai Chicken Fried Rice

Nutrition Information:

Serving: 176gCalories: 437kcalCarbohydrates: 52.1g (17%)Protein: 24g (48%)Fat: 14.1g (22%)Saturated Fat: 2.8g (14%)Cholesterol: 150mg (50%)Sodium: 605mg (25%)Potassium: 275mg (8%)Fiber: 1.3g (5%)Sugar: 1.2gVitamin A: 3%Vitamin C: 2%Calcium: 5%Iron: 22%
Course:Meals
Cuisine:Thai
Keyword:Thai fried rice
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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108 Comments

  1. Sue Larkin says


    Oh my… where have you been all my life. The best Thai food I have EVER tasted. Made the thai fried rice and sweet and sour chicken stir fry. Both were absolutely incredible. 100% recommended. Will only cook from your website from now on.

    Reply

  2. Karen says


    So easy and tastes amazing. Shared your page with my neighbour this morning and just took her over a bowl to try.

    Reply

  3. Michelle says


    Yet another 5 star Nagi recipe! Super easy and quick to make, and inexpensive as well. I did not use chicken, and added frozen corn (what I had on hand). I used the soy sauce/ oyster sauce option. Thanks so much, Nagi!

    Reply

  4. Nicholas Hooper says

    Just want to comment again to say thank you for this recipe. I have been eating it about 2-3 times a week for the last 7 months. So quick and easy to make after work and so damn tasty!. THANK YOU! 🙂

    Reply

  5. John Blackstock says


    Outstanding recipe!!! I followed this almost as written but after 18 years trying, and 5 trips to Thailand, and a cooking class, I’ve figured out the “sauce”….I guess it’s a Thailand National secret. Everything you listed is added – in different amounts. Love your website and thanks so much for posting!!!

    Reply

  6. Andrea says


    Awesome recipe! Just got back from Hua Hin Thailand, and feel in love with street food. I was craving fried rice with chicken, and this was almost exactly the same. I added baby kale also.
    Do you have a recipe for Rotee?
    I would love to learn how to make it.

    Reply

  7. Nicholas Hooper says


    Hi Nagi,

    Thank you for this recipe.

    How long would you keep the rice before throwing away, and if I had leftovers, could I take it to work the next day and reheat it in a microwave?

    Nick

    Reply

  9. Megan says


    Wow Wow Wow! This was a HUGE hit with my family. I am making it again tonight but with more chicken and just having it as a meal on its own. I did the Fish sauce/oyster sauce/sugar combination. Thank you very much for sharing this one.

    Reply

  10. Kate says

    Hi Nagi,
    I can’t get my hands on that thai seasoning however i have maggi seasoning sauce at home- will that work instead?

    Reply
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