Thai Fried Rice
Making Thai fried rice is a flavorful way to use up leftover rice and incorporate a mix of protein and savory ingredients. There’s a great Thai restaurant in Williamsburg, Brooklyn that I used to always go to called Sea. It has a great vibe and the best Thai fried rice! I recreated it, and after researching and experimenting, I managed to get it very close! Thai Fried Rice gets its unique flavor from the fish sauce, soy sauce, and chili peppers, and the jasmine rice is a must. They also added tomatoes to their rice which gives it a subtle hint of sweetness. For more of my favorite Thai recipes, try my Pad Thai, Spicy Thai Shrimp Salad, and Thai Basil Chicken.
What is the trick to fried rice?
Cold, leftover rice: The key to making perfect fried rice is using cold, leftover rice. Freshly cooked rice won’t fry as well. High heat: Make sure your pan is fully heated on high heat so the rice fries and doesn’t steam. Prep all your ingredients before you start cooking. Cooking fried rice only takes a few minutes, so you want everything ready to go.
Variations
Rice: Substitute any type of long-grain rice, like Basmati or white jasmine rice. Protein: Add chicken, shrimp, pork, or tofu for more protein. Vegetables: Sauté some extra veggies, like mushrooms, carrots, bell peppers, or broccoli. Eggs: Use whole eggs if you prefer. Hot Peppers: Substitute jalapeño or serrano peppers if you can’t find Thai chili peppers. Want more spice? Serve it with sriracha on the side. Herbs: Garnish with fresh cilantro or Thai basil leaves. Serve with lime wedges or a squeeze of lime juice. No wok? No problem. Use any large skillet for this Thai fried rice recipe.
Serving Suggestions
Here are some Thai dishes that go great with Thai Fried Rice for a multi-course meal.
Quick and Easy: Fried rice cooks quickly, so it’s easy to throw together on a busy weeknight with leftover rice. Customizable: Add your favorite vegetables or proteins to make it more filling. It’s also easy to make gluten-free. Budget Friendly: Cooking this at home is much cheaper than take-out!
“Made this last night. Hubby devoured it and had 2 FULL servings!”
Vegetable Oil has a high smoke point, so it’s ideal for fried rice since it cooks on high heat. Rice: Use leftover cooked Jasmine rice, you can use brown or white. Aromatics: Chopped onion, scallions or green onions, and minced garlic cloves infuse this Thai fried rice with aromatic flavors. Eggs: I used a combination of whole eggs and egg whites to add more lean protein. You can use only whole eggs if you prefer. Salt seasons the eggs. Tomatoes: Slice medium tomatoes into wedges. Thai Chili Peppers are optional, but they’re a great addition if you like spicy fried rice. Remove the seeds and ribs for a milder dish. Soy Sauce for savory depth. If you’re gluten-free, use tamari. Fish Sauce, an umami-packed, salty sauce,can be found in the Asian section of most supermarkets. Protein of your choice: chicken breast, shrimp, tofu, etc.
Thai Chicken and Pineapple Stir Fry Thai Basil Chicken Thai Coconut Curry Shrimp Chicken Satay Fresh cucumbers
Storage
Leftover fried rice will keep for 4 days in the refrigerator. You can also freeze it in freezer-safe containers or bags for a couple of months. Thaw it in the fridge and microwave it until warm.
More Fried Recipes You’ll Love
House Special Fried Rice (high protein!) Spicy Shrimp Fried Rice Thai Beef and Jasmine Rice Edamame Fried Rice Cauliflower Fried Rice
How to Make Thai Fried Rice
Here’s a quick overview of the steps involved in making this Thai Fried Rice. See the recipe card below for more detailed instructions.
