This Classic Thai Fried Rice recipe includes scallions, yellow onion, garlic and garnishes of cucumber, tomato, cilantro, and lime wedges for a delicious Thai meal!
The best way to use up leftovers: Classic Thai Style Fried Rice!
I have a confession to make:
I am NOT a leftovers person.
In a house like mine, where the fridge always seems to be bursting at the seams, this can be a real problem.
As someone who works from home, I had to find a way to get over my issues and eat leftovers for my weekday lunches.
I loathe eating the same thing for two meals in a row (it’s a problem, I know), so rather than just eat leftovers as-is, I like to turn them into something new.
Here’s an example:
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!
One of my favorite ways of re-purposing leftovers (and using up extra ingredients) is to make Thai rice.
Some people make sandwiches when they need a quick lunch; I make fried rice. Once you get the hang of it, it’s an incredibly quick and versatile dish!
Today’s recipe is for a classic Thai-style fried rice. My friends have asked me how to make Thai fried rice.
So, I’m going to teach you how to do it. Thai fried rice ingredients include fish sauce, scallions, and garnishes of cucumber, tomato, cilantro, and lime wedges.
I’ve altered this recipe to use up leftover mushrooms, broccoli, onion, zucchini, bell peppers, snow peas, mango, pineapple, and even squash (on a particularly adventurous day).
I love munching on the traditional cucumber and tomato slices, but even if you don’t have any on hand you can still make a damn tasty Thai-style fried rice.
Admittedly, Thai fried rice is best if you have a few lime wedges for squeezing, and either fresh cilantro or basil (or both!) to brighten up the dish.
For best results, use leftover Jasmine rice that’s been refrigerated until cold. If you use freshly cooked rice it tends to get mushy in the pan.
I usually cook twice as much rice as I need whenever I’m making it, 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 using the leftovers to make fried rice the next day for lunch. 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.
Here’s the Thai Fried Rice Recipe!
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)
- 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!)
- 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 scallion, 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.
You can make Thai Basil Fried Rice, by adding 2 cups of torn Thai basil leaves to the dish when the rice finishes cooking, take it off the heat and quickly add the basil leaves. Stir the leaves in with the rice and they will wilt and be ready to eat. Do this between steps 3 and 4 above.
Amount Per Serving: Calories: 356|Total Fat: 7g|Saturated Fat: 2g|Trans Fat: 0g|Unsaturated Fat: 5g|Cholesterol: 93mg|Sodium: 2155mg|Carbohydrates: 64g|Fiber: 3g|Sugar: 10g|Protein: 11g|
Nutrition information has been auto-calculated for your convenience.
October 29, 2015 | Last Updated on February 8, 2021 by Linda