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).
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.