Explore the essence of Thai cuisine through our vibrant Thai Fried Rice. It’s a delightful mix of scallions, garlic, and yellow onion, garnished with the fresh flavors of cucumber, tomato, and cilantro, and finished with a squeeze of lime.
Last week, I made myself a Southern-style dinner of homemade black beans, spicy collard greens, and rice. The next day, I used the beans and rice to make myself a burrito bowl. The following evening, I turned the beans into black bean soup.
There’s something incredibly satisfying about finding creative ways to use up leftovers! I usually cook twice as much rice as I need whenever I’m making Thai Fried Rice, just so I can chuck some in the fridge for future fried rice needs. Sometimes, I use up leftover bits of stir-fry (diced up pretty finely) to add bulk to the rice. Try making my Thai Chicken with Ginger for dinner, then use the leftovers to make fried rice the next day for lunch. It’s so easy!
If you love Thai food and Thai cooking as much as I do, then check out my post on 10 Kitchen Essentials for Thai Home Cooking.
Table of Contents
Reasons to Love This Thai Fried Rice
- Thai Fried Rice offers a perfect balance of sweet, salty, and sour flavors.
- It’s a versatile dish, easily adaptable to include various meats, seafood, or vegetables.
- This dish is a great way to repurpose leftovers, transforming them into a delicious new meal.
Recipe Ingredients
- Fish Sauce: This is a crucial flavor enhancer, offering a rich, savory umami taste.
- Soy Sauce: Adds a subtle, earthy saltiness, complementing the fish sauce.
- Thai Basil: It adds a unique, peppery flavor with hints of anise and mint.
See the recipe card for full information on ingredients and quantities.
How to Make Thai Fried Rice
Step #1: Place a wok over high heat. Once the pan is very hot, drizzle in the oil. Add the white and light green parts of the sliced scallions, the yellow onion, and chopped garlic to the pan. Stir-fry for two minutes, until the onions begin to turn translucent.
Step #2: Push the vegetables up the sides of the wok and pour in the eggs. Quickly scramble the eggs and then pile them on top of the vegetables. If the pan seems dry, add a bit more oil.
Step #3: Add the cooked rice and the sauce to the pan; toss well. Fry the rice, stirring occasionally, until hot (about 3 minutes).
Step #4: Transfer to a serving dish. Garnish the platter with lime wedges, sliced cucumber, sliced tomato, and cilantro leaves. Serve with a side of sambal oelek, sliced chilies, or sriracha.
Expert Tips
For an elevated Thai Style fried rice experience, have a few lime wedges on hand for squeezing, and include either fresh cilantro or basil (or both) to enhance the dish’s freshness.
Always opt for leftover Jasmine rice that has been chilled in the refrigerator. Using freshly cooked rice often leads to a mushy texture in the pan.
Frequently Asked Questions
Thai Fried Rice is a versatile dish, and adding vegetables like mushrooms, broccoli, squash, zucchini, bell peppers, and snow peas can increase its nutritional value and add delightful textures. Fruits like mango and pineapple can introduce a sweet and tangy flavor, creating a delicious contrast.
Yes, you can make Classic Thai Fried Rice with various types of rice, although Jasmine rice is traditionally used for its fragrant aroma and ideal texture. Alternatives like Basmati rice or long-grain rice can also work well. Just ensure the rice is cooked and cooled beforehand to prevent it from becoming mushy in the stir-frying process.
Storage Info
Store leftover Thai Fried Rice in an airtight container in the refrigerator; it should stay good for up to 3-4 days. Freezing is an option too, but be mindful that the texture may change slightly upon thawing.
To reheat, you can warm it in a microwave, stirring occasionally, or reheat it in a skillet over medium heat for a few minutes. If the rice seems dry when reheating, adding a splash of water or extra soy sauce can help restore moisture.
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Thai Fried Rice Recipe
RECOMMENDED PRODUCTS
Ingredients
For the Sauce:
- 3 tablespoons fish sauce
- 2 tablespoon soy sauce
- 1 teaspoon sugar
For the Rice
- 1 tablespoon sesame or peanut oil
- 4 scallions - sliced into 1” pieces, dark green pieces set aside
- 1 cup chopped yellow onion
- 2 cloves garlic - chopped
- 2 eggs - beaten
- 4 cups cold cooked jasmine rice
- 2 cups torn Thai basil leaves - option for Thai Basil Fried Rice – see notes below
For Serving:
- 1 lime - cut into wedges
- 1 cucumber - sliced
- 1 tomato - sliced
- 1/2 cup chopped fresh cilantro leaves
- Ground fresh chili paste - sambal oelek, or sliced birds eye chilies in fish sauce, or Sriracha (or all of the above!)
Instructions
- Place a wok over high heat. Once the pan is very hot, drizzle in the oil. Add the white and light green parts of the sliced scallions, the yellow onion, and chopped garlic to the pan. Stir-fry for two minutes, until the onions begin to turn translucent.
- Push the vegetables up the sides of the wok and pour in the eggs. Quickly scramble the eggs and then pile them on top of the vegetables. If the pan seems dry, add a bit more oil.
- Add the cooked rice and the sauce to the pan; toss well. Fry the rice, stirring occasionally, until hot (about 3 minutes).
- Transfer to a serving dish. Garnish the platter with lime wedges, sliced cucumber, sliced tomato, and cilantro leaves. Serve with a side of sambal oelek, sliced chilies, or sriracha.
NOTES
Nutrition
Cold jasmine rice fried with garlic and scallions turned out even better than I expected, super fragrant. Yum!!!
Bạn đã tài tình kết hợp nội dung một cách ấn tượng.
Thanx for some of the tips. Especially about refriegerating the left over rice so it’s not a clumpy.
My favorite twist is to use fish sauce (shrimp sauce if you can get it) and Golden Mountain Brand Siracha Sauce (medium) and stir the rice with the sauce and then add one or two eggs last depending on how dry the rice is. And scramble them loosely while stirring the rice. There was a kiosk at U-Tapao Air Force base in ’68 where we used to go to lunch and that little gal made Cow Pot Goong that was orangish in color from all the Siracha sauce. Hot and spicy too be sure but the best I ahve ever had to this day.
Haven’t seen the original Siracha Sause in years. It used to come in Strong (green), medium and mild (both brownish red) but i found Golden Mountain brand to be the closest in flavor. I don’t really care for the American / Chinese / Vietnamese version made in Duarte and popular in Pho restarants. Caraqvelle brand and another Thai brand that begins with a A are ok, but again Golden Mountain Brand seems to taste cloer to the orignial Siracha sauce.
Now that Siracha sauce has become popular in fast food restuarnats it irks me because it is totally mispronounced. The sauce is actually named after a town East of Chonburi on the Thai coast near Ban San where monkeys used to abound and the sauce originated:. used to like to play golf at the nearby Firestone Country Club. Anyway, we used to pronounce it See-rah-cha, not Sracha like they do on TV.
Also I usually just toss the shrimp or pork or beef or whatever right in with the rice when I am frying it to give it the flavor of the meat or Shrimp but you are using leftovers (not as jucicy), but i will try yourmethod of moving the meat and veggies up on the sides of the wok while I stir the rice.
thanks for the recipe