Thai Fried Rice
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).
Prep Time14 mins
Cook Time6 mins
Total Time20 mins
- 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 (Note 1)
- 3 green onion (shallots) , cut into 1.5 "/4 cm pieces
- 2 eggs , lightly beaten
- 3 cups cooked jasmine rice , cold (preferably refrigerated overnight) (Note 2)
- ONE Sauce Option (see below for options)
Sauce Option 1
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp oyster sauce
Sauce Option 2
- 2 tbsp fish sauce
- 1 1/2 tbsp oyster sauce
- 1 tsp sugar (any type)
Sauce Option 3
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp Thai Seasoning (Gold Mountain) (Note 4)
To Serve (optional)
- 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 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)
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.
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.
- 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.
Serving: 176g | Calories: 236kcal | Carbohydrates: 29g | Protein: 11g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 141mg | Sodium: 568mg | Potassium: 126mg | Vitamin A: 165IU | Vitamin C: 3.4mg | Calcium: 71mg | Iron: 1.3mg