Easy Thai Fried Rice Recipe
Busy evenings just got tastier with this Thai Fried Rice! A flexible recipe to use up your leftover rice, protein, and veggies, creating a quick, flavorful dinner in only 20 minutes!
Servings: 4 Servings
Calories: 284kcal
Equipment
Ingredients
- 4 cups cooked rice recommend cold, leftover rice, and jasmine works best
- 2 eggs beaten
- 2 green onions chopped
- 2 tsp. fish sauce
- 2 tsp. reduced sodium soy sauce
- 1/2 tsp. fresh minced ginger or use 1/8 tsp. ground ginger
- 1 clove garlic minced
- 1 Tbsp. sesame oil
- 4 Tbsp. fresh cilantro chopped
- 1 lime for optional lime wedges for garnish
Instructions
- Add your oil to a wok or large frying pan and heat over medium-high. When the oil is hot, add your garlic and fresh ginger (if using ground ginger, wait to add it until you add the rice). Sauté for 60 seconds.
- Add your rice and stir it around to coat it in oil. You may feel like you want to add more oil, but don't. You need the rice to get some good color and texture, and too much oil will just make it oily.
- Fry the rice for 30 seconds, then stir it around to expose the unfried side to the heat. Cook for another 30 seconds, and stir.
- Add 2 teaspoons soy sauce and 2 teaspoons fish sauce, stirring them in.
- Move your rice mixture out of the center of the pan, creating a little well for your eggs. Pour your beaten eggs into the center and let them cook for a few seconds undisturbed.
- Now, break up the eggs and scramble into your rice, making sure to mix everything together well.
- Add your green onions and the 4 tablespoons fresh cilantro. Then, stir it well.
- Taste a bite with a spoon to make sure everything is seasoned well and heated through. If it needs more flavor, add a bit more soy sauce or even some red pepper flakes for some heat.
- Serve and granish with a bit more cilantro for color and lime wedges on the side. Enjoy!
Video
Notes
Storage Info:
To store Thai Fried Rice, place it in an airtight container in the refrigerator for up to 3-4 days. While freezing is not ideal due to potential texture changes, you can freeze it for up to a month. When reheating, use a microwave or stovetop. To reheat in the microwave, sprinkle a little water over the rice to keep it moist. On the stovetop, reheat it in a pan over medium heat, stirring frequently. Adding a bit of water or additional oil can help restore its texture.
Nutrition
Serving: 1serving | Calories: 284kcal | Carbohydrates: 48g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 323mg | Potassium: 218mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1185IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 1mg
