Can I use freshly cooked rice?

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.

Is this recipe gluten-free?

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.

Thai Fried Rice

Name: Thai Fried Rice
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: Thai
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 ½ tablespoon regular soy sauce; 1 teaspoon fish sauce; 1/2 teaspoon granulated sugar; 1/2 teaspoon ground black pepper; ¼ cup chopped cilantro; 1 Thai chili, minced; 2 green onions, finely chopped; Sliced cucumber for garnish (optional); Lime wedges for garnish (optional)

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

Units Scale

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)

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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