Thai Fried Rice is perfect for busy weeknights when you want something fast, filling, and full of flavor. It’s incredibly versatile, allowing you to use up leftover rice and customize it with your favorite vegetables or proteins. The key to its unique taste is the combination of fish sauce, soy sauce, and a touch of sugar, which creates a rich umami profile with a hint of sweetness. Whether you like it with chicken, shrimp, or tofu, this dish is sure to satisfy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked jasmine rice (preferably day-old)
Eggs
Garlic
Onion
Green onions
Carrots
Tomatoes
Soy sauce
Fish sauce
Sugar
Lime wedges
Cucumber slices (for serving)
Protein of choice (chicken, shrimp, pork, or tofu)
Cooking oil
Directions
Heat oil in a wok or large skillet over medium-high heat.
Add chopped garlic and onion, sauté until fragrant.
Add your choice of protein and cook until fully done. Remove and set aside if needed.
Crack eggs into the pan and scramble quickly.
Add carrots and cook for a few minutes until slightly tender.
Add the rice, breaking up any clumps with your spatula. Stir-fry everything together.
Return the cooked protein to the pan.
Stir in soy sauce, fish sauce, and sugar. Mix well so the rice absorbs the flavor.
Add tomatoes and green onions, toss briefly until everything is well combined.
Serve hot, garnished with cucumber slices and lime wedges on the side.
Servings and timing
This recipe serves 3 to 4 people. Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes
Variations
Spicy Thai Fried Rice: Add Thai chili peppers or a spoonful of chili paste for extra heat.
Pineapple Fried Rice: Add chunks of pineapple for a sweet and tangy twist.
Basil Fried Rice: Stir in Thai basil at the end for a fragrant herbal flavor.
Vegetarian Version: Skip the fish sauce and meat, and use soy sauce or tamari for a plant-based alternative.
Seafood Mix: Combine shrimp, squid, and scallops for a seafood lover’s dream version.
Storage/Reheating
Store leftover Thai Fried Rice in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat with a splash of water or oil to keep it moist. Alternatively, microwave it in 30-second intervals, stirring between each until heated through.
FAQs
What type of rice is best for Thai Fried Rice?
Day-old jasmine rice works best because it’s less sticky and fries better than freshly cooked rice.
Can I use brown rice instead of jasmine rice?
Yes, brown rice can be used for a healthier alternative, though the texture and flavor will be slightly different.
Is Thai Fried Rice gluten-free?
It can be if you use gluten-free soy sauce and omit or replace fish sauce with a gluten-free alternative.
What protein works best in Thai Fried Rice?
Chicken, shrimp, pork, tofu, and even beef all work well—choose based on your preference.
Can I make this without fish sauce?
Yes, but it will slightly alter the traditional flavor. You can replace it with extra soy sauce or a vegan fish sauce substitute.
How do I keep the rice from getting mushy?
Use cold, day-old rice. Fresh rice has too much moisture and will become mushy when stir-fried.
Can I freeze Thai Fried Rice?
It’s not recommended as the texture of the rice may become hard or grainy when thawed and reheated.
What vegetables can I add to Thai Fried Rice?
Bell peppers, peas, corn, broccoli, or baby spinach can all be added based on your taste.
How can I make it more authentic?
Use Thai fish sauce, jasmine rice, and a wok if available. These give the dish a more authentic taste and texture.
What sauces are essential for Thai Fried Rice?
Fish sauce and soy sauce are key. A touch of sugar balances the savory flavors.
Conclusion
Thai Fried Rice is a quick, customizable, and flavorful dish that brings the taste of Thailand right to your kitchen. Whether you’re making it with chicken, shrimp, or just vegetables, it’s a reliable go-to meal for any night of the week. With minimal prep and endless options for variations, this fried rice is sure to become a favorite in your recipe rotation.
Thai Fried Rice, or Khao Pad, is a quick and flavorful Thai dish made with jasmine rice, fresh vegetables, savory sauces, and your choice of protein. It’s a versatile, satisfying meal perfect for busy weeknights.
Ingredients
3 cups cooked jasmine rice (preferably day-old)
2 eggs
3 cloves garlic, minced
1 small onion, chopped
2 green onions, sliced
1/2 cup carrots, diced
1/2 cup tomatoes, chopped
2 tbsp soy sauce
1 tbsp fish sauce
1 tsp sugar
Lime wedges (for serving)
Cucumber slices (for serving)
1 cup protein of choice (chicken, shrimp, or tofu)
2 tbsp cooking oil
Instructions
Heat cooking oil in a wok or large skillet over medium-high heat.
Add minced garlic and chopped onion, sauté until fragrant.
Add the protein of choice and cook until done. Remove and set aside if needed.
Crack the eggs into the pan and scramble until cooked.
Add diced carrots and stir-fry until slightly tender.
Add day-old jasmine rice, breaking up clumps, and stir-fry to mix well.
Return cooked protein to the pan.
Add soy sauce, fish sauce, and sugar. Stir to coat rice evenly.
Add chopped tomatoes and green onions, toss until combined.
Serve hot with lime wedges and cucumber slices on the side.
Notes
Use cold, day-old rice to prevent mushiness.Customize with vegetables like bell peppers, peas, or spinach.To make it vegetarian, skip the fish sauce or use a vegan alternative.For added heat, stir in Thai chili or chili paste.Store leftovers in the fridge for up to 3 days.
