Classic Thai Fried Rice
Transport your taste buds straight to the bustling streets of Thailand with this Classic Thai Fried Rice recipe! Made with fragrant day-old jasmine rice, vibrant veggies like carrots, peas, and green onions, and flavored with a tantalizing blend of fish sauce, soy sauce, and white pepper, this dish embodies the perfect balance of savory, aromatic, and umami flavors. Customize it with your choice of chicken, shrimp, or tofu for a protein-packed variation, and finish it off with fresh cilantro and a squeeze of lime for an irresistible burst of freshness. Ready in just 25 minutes, this quick and easy one-pan meal is ideal for busy weeknights or a simple yet satisfying dinner. Whether you’re a Thai cuisine enthusiast or trying it for the first time, this traditional fried rice is sure to become a household favorite!
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Recipe Information
Ingredients
- 4 cups day-old jasmine rice
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- 0.5 cup carrots, diced
- 0.5 cup peas
- 2 large egg, beaten
- 1 cup cooked chicken, shrimp, or tofu (optional)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 0.25 teaspoon white pepper
- 2 stalks green onions, sliced
- 1 whole lime, cut into wedges
- 0.25 cup cilantro leaves, for garnish
Instructions
Prepare all ingredients before starting. Break up clumps in the day-old rice to ensure it is loose and easy to stir-fry.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat.
Add the beaten eggs and scramble them by stirring constantly until they are just cooked through. Remove the eggs from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and chopped onion, and stir-fry for 30 seconds until fragrant.
Toss in the diced carrots and peas, and stir-fry for about 2 minutes until they start to soften.
Add the cooked chicken, shrimp, or tofu (if using), and stir-fry for another minute.
Push the vegetables and protein to one side of the pan. Increase the heat to high and add the rice. Stir the rice constantly, incorporating it with the other ingredients and breaking up any remaining clumps.
Add the fish sauce, soy sauce, and white pepper to the pan. Mix well to coat the rice evenly with the sauces.
Return the scrambled eggs to the pan and toss everything together until well combined and heated through.
Remove the pan from heat, sprinkle the sliced green onions on top, and give the fried rice a final stir.
Serve hot on a plate. Garnish with freshly chopped cilantro, and offer lime wedges on the side for squeezing over the rice.
Nutrition Facts
Calories |
1807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 3517 mg | 153% | |
| Total Carbohydrate | 228.4 g | 83% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 19.2 g | ||
| Protein | 115.1 g | 230% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 328 mg | 25% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2096 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
