This might be my favorite recipe for Thai fried rice! It’s full of savory, smoky and slightly pungent flavors, and packed with aromatics that will take you straight to Thailand. There is nothing bland about my recipe – it reminds me of the street food I used to eat when I lived in Bangkok. It’s also a very easy dish to prepare that can be served in about 20 minutes.
Table of contents
Why I Love This Recipe
There are so many reasons why I think this Thai fried rice recipe is the best. The flavors are spot on with what is sold in food stalls across Bangkok. And the texture of the rice is chewy, almost a little crispy! I spent about a year, off and on, living in Thailand, so I am quite picky when it comes to their cuisine. Good Thai food should be packed with flavors, and have a great balance of heat, sweetness, savoriness, smokiness, and saltiness. Classic dishes like pad thai, pad see ew, and pad woon sen, are all great examples of this concept.
When I first made this Thai fried rice, I was surprised by how much smokiness the combination of Thai chili, fish sauce, and a very hot wok, were able to achieve. I usually test my recipes by using a lower amount of seasonings and building from there. But this time, no changes were needed. The fried rice came out fragrant and perfectly balanced in flavors!
Ingredients
Scroll down to the recipe card for the full recipe.
- Garlic: A couple of cloves of minced garlic will add some aromatics to the fried rice.
- Egg: One large egg, preferably pasture raised eggs, since they are the healthiest and also taste the best.
- Shrimp: I’m using 8 large shrimp which feels like the right ratio for the amount of fried rice in this recipe. However, feel free to add more to make it more filling.
- Jasmine rice: Jasmine rice is the only rice I recommend using for this recipe as the texture is dryer and the grains are chewy but not sticky.
- Tomato: 1 medium tomato to add a little sweetness and some color.
- Seasonings: To give the fried rice a slightly pungent and savory taste, I am using a mixture of regular soy sauce, fish sauce, sugar, and ground black pepper
- Cilantro: Plenty of chopped cilantro to give the fried rice that fragrant and familiar aroma that Thai food is so well known for.
- Thai chili: 1 chopped Thai chili is enough to add a decent amount of heat. If you like it very spicy, add an extra one.
- Green onions: Green onions add a little sweetness and bitterness. This time the onions are added during the cooking process so they will be tender instead of crunchy.
- Cucumber and lime wedges: Sliced cucumbers are refreshing and add a lovely crunch. And squeezing a little lime juice on the fried rice infuses it with a subtle fruity citrus flavor. Both of these ingredients are optional.
Variations
- Make it vegan: To make this Thai fried rice vegan, swap the shrimp for tofu (I like using tofu cutlets or homemade crispy tofu), use a vegan egg, and vegan fish sauce. There are some pretty good vegan fish sauces these days compared to what was available a few years ago. This one was recommended to me by a Thai waitress, here in L.A, and it’s become a staple ingredient in my pantry!
How To Make It
- Add the oil to a wok or a nonstick deep skillet and fry the garlic.
- Scramble the egg and cook the shrimp.
- Mix the rice with the scramble egg and shrimp and push it to the side.
- Add the tomatoes to the empty side and fry for 1 minute.
- Add the ingredients for the seasoning and toss everything together.
- Finish by adding the cilantro, Thai chili, and green onions.
- Serve on a plate with sliced cucumber and lime wedges.
Expert Tips
- Make sure the jasmine rice is dry: This is a mistake I’ve made a couple of times that ruined the texture of my fried rice. When making a fresh batch of jasmine rice, make sure to let it cool down to room temperature before refrigerating it. If it’s saved in a container while still warm, the steam from the heat will add moisture to the rice (there will be condensation on the lid). For the best fried rice texture, the rice should be as dry as possible so the grains remain separated during the frying process.
- Use a firm tomato to avoid mushiness: Pick a tomato that’s ripe but still firm so it won’t get mushy once it’s added to the wok. Roma tomatoes are usually great for stir fries because they have a lower water content than heirloom or beefsteak tomatoes.
Storage And Reheating
Fridge: First, let the Thai fried rice cool down to room temperature. Transfer it to an airtight storage container and refrigerate for up to 3 days. If you are making a vegan version, it should last an extra day or 2.
Freezer: To freeze this fried rice, first, let it cool down to room temperature. Save the rice in individual portions using freezer bags (it’s easier to thaw this way if you only need enough for 1 or 2 people). Freeze for up to 2 months.
Reheating: To reheat from the fridge, simply microwave the rice for a couple of minutes. To reheat from the freezer, place the frozen rice in the fridge and let it thaw overnight. Once thawed, the rice can be microwaved for a couple of minutes. To get the best texture, add 1 tablespoon of oil to a hot skillet and when the oil is hot, add the fried rice. Fry for a few minutes until the rice is hot.
What To Serve This Thai Fried Rice With
Since the flavors of this rice are smoky, savory, and slightly pungent, it goes without saying that dishes with a similar flavor profile will pair beautifully. My Thai fried rice recipe can be served as main – it’s enough for 2 small servings – or as a side.
Some of my favorite dishes that I like to pair with this fried rice are: Thai green curry, panang curry, tom kha soup (Thai coconut soup), tom yum soup, spicy Thai mango apple salad, sweet and sour tofu, baked chicken katsu, Korean sticky chicken, honey sriracha tofu, and Thai basil chicken (pad kra pao gai).
Frequently Asked Questions
Yes you can but the texture of the fried rice will not be the same. That’s because freshly cooked rice holds more moisture than rice that had a chance to dry overnight. The fried rice will still be delicious but it will be on the mushier side. If you have time, let the rice cool down to room temperature and freeze it (using a storage container) for about an hour. This will help remove some of the moisture.
No, this recipe isn’t gluten-free but can easily be made gluten-free. Use gluten-free soy sauce or tamari instead of regular soy sauce, and make sure that the fish sauce you are using doesn’t contain any wheat.
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Print
Thai Fried Rice
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 2 servings 1x
- Category: Rice
- Method: Stir fry
- Cuisine: Thai
Description
Full of savory, smoky and slightly pungent flavors, and packed with aromatics that will take you straight to Thailand – There is nothing bland about this Thai fried rice recipe!
Ingredients
- 2 tablespoons neutral oil such as vegetable oil or grapeseed oil
- 2 garlic cloves, minced
- 1 large egg, whisked
- 8 large shrimp, thawed, peeled and deveined
- 2 cups day old jasmine rice
- 1 medium tomato, chopped into wedges
- 1 1/2 tablespoon regular soy sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon ground black pepper
- 1/4 cup chopped cilantro
- 1 Thai chili, minced
- 2 green onions, finely chopped
- Sliced cucumber for garnish (optional)
- Lime wedges for garnish (optional)
Instructions
- Warm up the wok: Place a wok or a nonstick deep skillet over high heat.
- Fry the garlic: When the wok is hot, add the oil and swirl it around it to coat the surface evenly. Add the garlic and fry for 30 seconds.
- Scramble the egg: Add the whisked egg and scramble it.
- Cook the shrimp: Add the shrimp and cook for 3 minutes, until they are almost fully cooked.
- Add the rice and tomato: Add the rice and toss it to combine with the egg and shrimp. Push the rice to one side and add the sliced tomato. Cook for 1 minute.
- Add the seasonings: Add the soy sauce, fish sauce, sugar, and pepper, and toss well to combine. Add the cilantro, Thai chili, and green onions and toss well to combine.
- Serve: Turn the heat off and transfer the fried rice to a serving plate.
Put the sliced cucumber around the fried rice and serve with lime wedges.
Notes
Save the leftover Thai fried rice in a storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 448
- Sugar: 3.8g
- Sodium: 628mg
- Fat: 16.7g
- Saturated Fat: 12g
- Unsaturated Fat: 0.9g
- Trans Fat: 0g
- Carbohydrates: 60.3g
- Fiber: 1.1g
- Protein: 14.1g
- Cholesterol: 129.2mg
