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–+ servings
Thai Fried Rice

Thai Fried Rice: Quick, Easy, and Totally Customizable!

This Thai Fried Rice recipe is quick, easy, and fully customizable with your choice of proteins and vegetables, making it a perfect weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 cups Jasmine Rice Can substitute with basmati if jasmine isn't available.
For the Protein
  • 1 cup Shrimp Diced.
  • 1 cup Chicken Diced.
  • 1 cup Pork Diced.
  • 1 cup Tofu Diced.
For the Vegetables
  • ½ cup Onion Finely diced.
  • ½ cup Tomatoes Can use cherry tomatoes.
  • 1 cup Chinese Broccoli Can substitute with bell peppers or peas.
For Cooking
  • 2 large Eggs Beaten.
  • 2 cloves Garlic Minced.
  • 1-2 whole Chili Adjust based on heat tolerance.
  • 2 tablespoons Vegetable Oil For cooking.
For Seasoning
  • 2 tablespoons Fish Sauce Or soy sauce for vegetarian option.
  • 2 tablespoons Soy Sauce Low-sodium if desired.
  • 1 tablespoon Oyster Sauce Optional.
  • 1 teaspoon Sugar To taste.
For Garnish
  • to taste Fresh Herbs (Cilantro, Basil, Green Onions) Sprinkle generously.
  • 1 whole Lime Juiced.

Equipment

  • Wok or non-stick skillet
  • Cutting Board
  • Knife
  • measuring cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Start by rinsing jasmine rice under cold water until the water runs clear, then cook according to package instructions.
  2. Finely dice your chosen protein and chop vegetables like onions, tomatoes, and Chinese broccoli.
  3. Mince garlic and chilies, and beat the eggs in a bowl.
  4. Heat vegetable oil in a wok over medium-high heat, add diced protein and stir-fry until fully cooked.
  5. Remove the protein and set aside. In the same wok, scramble the beaten eggs until fully cooked.
  6. Add garlic and chilies, stir for 30 seconds, then add onions and vegetables, stir for 2-3 minutes.
  7. Return protein and scrambled eggs to the wok, then add cooked jasmine rice and stir-fry with fish sauce, soy sauce, and oyster sauce.
  8. Stir-fry for another 3-4 minutes until the rice is crispy. Garnish with fresh herbs and serve with lime wedges.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 20gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

Use day-old rice for best texture and maintain high heat for perfect frying. Customize sauces according to taste and prep ingredients ahead for convenience.

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