Thai fried rice owes its distinctive flavor to fragrant jasmine rice combined with fish sauce, soy sauce, and a touch of chili. It’s a flexible dish that welcomes chicken, shrimp, tofu, or any protein you prefer, and it’s an excellent way to transform leftover rice into a quick, satisfying meal.
Thai Fried Rice
Making Thai fried rice at home is fast, economical, and deeply flavorful. Use cold, day-old jasmine rice for the best texture, and balance fish sauce and soy sauce to get that classic Thai umami. Some recipes—like the one that inspired this version—include tomato wedges for a subtle sweet-tart note that brightens the final dish. Below you’ll find tips, ingredient notes, variations, and a clear recipe so you can make an authentic-tasting Thai fried rice in under 20 minutes.
Why I Love This Thai Fried Rice
Fried rice is a weeknight staple for good reasons. It uses leftovers, cooks quickly, and you can adapt it to your dietary needs. Key benefits:
- Quick and easy: Cooks in minutes on high heat—perfect for busy evenings.
- Customizable: Add any vegetables or protein you like; easy to make gluten-free by using tamari instead of soy sauce.
- Budget-friendly: Uses pantry and fridge staples, saving money over takeout.
Featured Comment:
“Made this last night. Hubby devoured it and had 2 FULL servings!”
– Cindy
What You’ll Need
Key ingredients for Thai chicken fried rice: jasmine rice (leftover and chilled), fish sauce, soy sauce or tamari, fresh garlic, onion and scallions, eggs (whole or a mix of whites), fresh tomatoes, and an optional Thai chili if you enjoy heat. Choose a protein: chicken breast, shrimp, pork, beef, or tofu.
- Vegetable oil: high smoke point oil for cooking at high heat.
- Rice: day-old cooked jasmine rice (white or brown).
- Aromatics: onion, scallions, garlic.
- Eggs: whole eggs or a mix of whole eggs and egg whites.
- Tomatoes: sliced into wedges to add a mild sweetness.
- Thai chili peppers: optional, remove seeds for milder heat.
- Soy sauce: for savory depth; tamari for gluten-free.
- Fish sauce: essential for authentic Thai umami.
- Protein: your choice—chicken breast, shrimp, or tofu work well.
What is the trick to fried rice?
- Cold, leftover rice: prevents clumping and helps the rice fry rather than steam.
- High heat: a very hot wok or large skillet ensures a bit of caramelization and separation between grains.
- Prep everything first: the entire cook time is short, so have ingredients measured and ready.
Variations
- Rice: any long-grain rice will work—jasmine gives the most authentic aroma.
- Protein: chicken, shrimp, pork, beef, or tofu can be used interchangeably.
- Vegetables: add carrots, bell peppers, mushrooms, peas, or broccoli for more color and nutrition.
- Eggs: use whole eggs if preferred.
- Peppers: use serrano or jalapeño if Thai chilies are not available.
- Herbs & citrus: garnish with cilantro or Thai basil and serve with lime wedges for brightness.
- Wok alternatives: any large, heavy skillet works if you don’t have a wok.
Serving Suggestions
Thai fried rice pairs well with lighter Thai mains and sides for a fuller meal: a stir-fried vegetable dish, Thai basil chicken, a coconut curry shrimp, grilled chicken satay, or simply fresh sliced cucumber for contrast.
Storage
Store leftover fried rice in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers for a couple of months. Thaw overnight in the fridge and reheat thoroughly in the microwave or in a hot skillet.
More Fried Recipes You’ll Love
- House Special Fried Rice (a protein-rich variation)
- Spicy Shrimp Fried Rice
- Thai Beef and Jasmine Rice
- Edamame Fried Rice
- Cauliflower Fried Rice (low-carb option)
Thai Fried Rice Recipe
Summary: Thai fried rice gets its distinctive flavor from jasmine rice, fish sauce, soy sauce, and a touch of chili. This version features juicy tomato wedges and your choice of protein.
Yield: 4 servings • Serving size: about 1 scant cup
Prep time: 5 mins • Cook time: 10 mins • Total time: 15 mins
Calories: 347 kcal per serving (approximate)
Equipment
- Wok or large heavy skillet
Ingredients
- 8 ounces chicken breast, shrimp, beef, pork, or tofu, cut into bite-sized pieces
- Kosher salt and black pepper, to taste
- 4 teaspoons vegetable oil, divided
- 3 cups cooked jasmine rice (white or brown), chilled
- 1/2 large onion, chopped
- 3 cloves garlic, minced
- 2 scallions, chopped, plus extra for garnish
- 1 large egg, beaten
- 3 large egg whites, beaten (or use 2 large whole eggs total)
- 2 medium tomatoes, sliced into wedges
- 2 to 3 Thai chili peppers, optional
- 4 teaspoons soy sauce (or tamari for gluten-free)
- 2 teaspoons fish sauce
Instructions
- Heat a large wok or skillet over high heat until very hot.
- Season your protein lightly with salt and pepper.
- Add 2 teaspoons of oil to the hot pan. When shimmering, add the protein and cook on high until browned and cooked through, about 3–4 minutes. Remove and set aside.
- Reduce the heat slightly and add the beaten egg and egg whites with a pinch of salt. Scramble quickly for 1–2 minutes until set. Remove and set aside.
- Add the remaining oil, then add the onion, scallions, and garlic. Sauté for about 1 minute until fragrant. If using chili, add it now. Add the tomato wedges and stir to combine.
- Add the chilled rice and break up any clumps, tossing to coat the grains with oil and aromatics.
- Drizzle in the soy sauce and fish sauce, stirring to distribute evenly. Continue to cook, stirring, for 2–3 minutes to allow flavors to meld and rice to heat through.
- Return the cooked egg and protein to the pan. Toss everything together for another 30 seconds to a minute. Taste and adjust seasonings with extra soy sauce or a pinch of salt if needed.
- Serve hot, garnished with additional scallions, cilantro or Thai basil if desired, and lime wedges on the side.
Notes
- Add fresh herbs like cilantro or Thai basil at the end for brightness.
- Substitute any preferred protein or vegetables—this recipe is very flexible.
Nutrition (per serving)
Calories: 347 kcal • Carbohydrates: 45.5 g • Protein: 22 g • Fat: 7.5 g • Fiber: 1.5 g • Sodium: 541 mg • Sugar: 3 g
How to Make Thai Fried Rice — Quick Overview
1) Cook protein and set aside. 2) Scramble eggs and set aside. 3) Sauté aromatics, add tomatoes and chilies. 4) Stir in chilled jasmine rice, then soy and fish sauce. 5) Return eggs and protein, toss, and finish with fresh herbs and lime. The whole process is fast when your mise en place is ready.
