Thai Fried Rice with Vegetable Ribbons
Transform your weeknight dinner routine with this vibrant and flavorful Thai Fried Rice with Vegetable Ribbons! Bursting with colorful ribbons of carrot, zucchini, and red bell pepper, this dish effortlessly combines the nuttiness of jasmine rice with the rich umami of soy sauce and fish sauce, balanced by a touch of lime juice and brown sugar. Quick to prepare and packed with wholesome ingredients, it’s stir-fried to perfection in under 30 minutes. Elevated with scrambled eggs, fragrant garlic, and fresh cilantro, this one-pan wonder is perfect for busy nights or impressive entertaining. Serve it with a sprinkle of crushed peanuts and red chili flakes for added crunch and heat. Whether you’re a Thai food enthusiast or simply craving a healthier take on fried rice, this recipe delivers bold flavors and a satisfying texture in every bite.
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Recipe Information
Ingredients
- 3 cups Jasmine rice (cooked and cooled)
- 2 medium Carrot
- 1 medium Zucchini
- 1 medium Red bell pepper
- 3 stalks Green onions
- 2 large Eggs
- 3 cloves Garlic (minced)
- 3 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 1 tablespoon Lime juice
- 1 teaspoon Brown sugar
- 2 tablespoons Vegetable oil
- 2 tablespoons Cilantro (chopped)
- 2 tablespoons Crushed peanuts (optional)
- 0.5 teaspoon Red chili flakes (optional)
Instructions
Prepare the vegetable ribbons by peeling the carrots and zucchini into long thin strips using a vegetable peeler or mandoline. Thinly slice the red bell pepper. Set aside.
Chop the green onions, separating the white and green parts. Mince the garlic cloves.
In a small bowl, whisk together the soy sauce, fish sauce, lime juice, and brown sugar until well combined.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just set. Remove the eggs from the pan and set aside.
Add the remaining tablespoon of vegetable oil to the skillet. Add the minced garlic and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.
Increase the heat to high and add the cooked and cooled jasmine rice. Stir-fry for 2-3 minutes, breaking up any clumps.
Add the vegetable ribbons and sliced red bell pepper to the skillet. Stir-fry for another 2-3 minutes until the vegetables are slightly tender but still crisp.
Return the scrambled eggs to the skillet, breaking them into smaller pieces as you mix. Pour the sauce over the rice and stir well to coat everything evenly.
Turn off the heat and stir in the green parts of the green onions and chopped cilantro.
Serve the Thai Fried Rice hot, garnished with crushed peanuts and a sprinkle of red chili flakes if desired.
Nutrition Facts
Calories |
1705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5083 mg | 221% | |
| Total Carbohydrate | 275.5 g | 100% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 28.4 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 303 mg | 23% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1885 mg | 40% | |
*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.
