Laotian Fried Rice
Elevate your weeknight dinner game with this irresistible Laotian Fried Rice recipe! Featuring fragrant jasmine rice stir-fried with vibrant vegetables like carrots and green beans, this dish offers a delightful balance of textures and flavors. Enhanced with savory soy sauce, aromatic fish sauce, and a touch of sweetness, this fried rice captures the essence of Laotian cuisine. The addition of scrambled eggs and optional proteins—like shrimp, chicken, beef, or tofu—makes it a versatile one-pan meal that’s perfect for the whole family. Topped with fresh scallions, cilantro, and a squeeze of lime, this quick and satisfying dish is ready in just 30 minutes and bursting with bold, fresh flavors. Perfect as a standalone meal or a side dish, Laotian Fried Rice is an easy way to bring the tastes of Southeast Asia to your table!
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Recipe Information
Ingredients
- 4 cups cooked jasmine rice
- 2 tablespoons vegetable oil
- 2 medium (thinly sliced) shallot
- 3 minced garlic cloves
- 1 medium (diced) carrot
- 1 cup (chopped into 1-inch pieces) green beans
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- 2 large egg
- 3 stalks (sliced thinly) scallions
- 1 handful (chopped) fresh cilantro
- 1 cut into wedges lime
- 1 cup (cooked) optional protein (shrimp, chicken, beef, or tofu)
Instructions
Prepare all your ingredients in advance, including slicing the vegetables, mincing garlic, and chopping herbs.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
If using protein, add it to the pan first and cook until almost done. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of oil, followed by the sliced shallots and minced garlic. Stir-fry for 1-2 minutes, or until fragrant and golden.
Add the carrots and green beans to the pan. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Push the vegetables to one side of the pan. Crack the eggs into the empty space and scramble them until cooked through. Mix the scrambled eggs with the vegetables.
Add the cooked jasmine rice to the pan, breaking up any clumps with the back of a spatula for even distribution.
Pour in the soy sauce, fish sauce, and sugar. Stir well to coat the rice evenly with the seasonings.
If using optional cooked protein, return it to the pan now and toss everything together for 2-3 minutes until heated through.
Add the sliced scallions and chopped cilantro, stirring to combine.
Remove from heat and serve immediately. Garnish with lime wedges for an added burst of flavor.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 875 mg | 38% | |
| Total Carbohydrate | 88.6 g | 32% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.6 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 113 mg | 9% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 545 mg | 12% | |
*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.
