Easy Thai Fried Rice
User Reviews
5
Easy Thai Fried Rice
Description
This Thai Fried Rice recipe begins with a sauce that blends ingredients typical in Thai cooking: tamari soy sauce for saltiness, fish sauce for depth, palm sugar for mild sweetness, oyster sauce for richness, and black pepper for a subtle spice. The fried rice is prepared by sautéing onions, garlic, and carrots until tender, then adding grape or cherry tomatoes and shrimp quickly cooked until just opaque to preserve juiciness. Cold jasmine rice is then folded in, so it absorbs the sauce without becoming mushy.
Cooking the eggs separately in a well in the pan and then incorporating them avoids overcooking and creates soft egg bits throughout the dish. Fresh Thai basil and scallions added at the end give a bright herbal note and freshness. Seasoning is adjusted with salt and black pepper to preference. The dish is garnished with sliced cucumber, tomato, or lime for contrast and acidity.
This fried rice is a versatile main dish that can be paired with other Thai favorites or served alone for a satisfying meal. Shrimp can be replaced with cooked chicken or omitted for a vegetarian option. The recipe relies on fresh ingredients and balance between savory sauces and fresh herbs to create an accessible yet authentic flavor.
Notes suggest tamari soy sauce is gluten-free and that fish sauce is key for umami without imparting a fishy taste. Using palm sugar improves flavor, though granulated sugar is an acceptable substitute. Leftovers can be reheated easily, making it practical for meal prep.
Ingredients
For the Sauce Mixture:
- 2 TB tamari soy sauce or light soy sauce
- 2 TB fish sauce Asian
- 1 TB palm sugar
- 1 TB oyster sauce Asian
- ½ tsp black pepper freshly ground
For the Fried Rice:
- 4 TB neutral cooking oil I just use olive oil, generic cooking oil
- 1 onion chopped
- 6 cloves garlic chopped
- 1 cup grape tomato or freshly diced tomatoes, halved
- 1 cup cherry tomato or freshly diced tomatoes, halved
- ½ cup carrot matchstick cut
- ½ lb Shrimp pre-shelled and deveined, large raw
- 6 cups cold cooked long grain rice (i.e., jasmine)
- 2 egg large
- 1 cup basil leaves Thai variety
- ½ cup scallions chopped
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- cucumber tomato slices, and/or lime slices, garnish, sliced
Instructions
- Make the Sauce Mixture: Combine all ingredients for sauce in a small bowl and whisk. Set aside.
- Cook fried rice: In a large, deep pan (or wok) add the cooking oil and heat over medium-high until hot. Add onions and garlic, stirring frequently until fragrant, about 1 minute. Add carrots and stir until tender, 2-3 minutes. Add tomatoes and stir to combine well. Once vegetables are softened, add shrimp and stir until no longer opaque, about 1 minute (don't overcook the shrimp.)
- Add cooked cold rice, breaking up clumps if needed, and stirring to incorporate. Add your Sauce Mixture and stir to combine well. Use spatula to push fried rice to the edges of pan, making a well in the center of pan. Crack eggs into the well and scramble them, trying not to disturb the fried rice. Once eggs are cooked, stir it into the fried rice. Add Thai basil and scallions, stirring just to incorporate don't fully cook the herbs. Add kosher salt and freshly ground black pepper to taste. Garnish as desired.
Notes
- Use tamari soy sauce labeled gluten-free if needed for dietary restrictions.
- Fish sauce adds umami depth without a fishy flavor; avoid omitting it to maintain authenticity.
- Palm sugar provides caramel notes but granulated sugar can substitute if unavailable.
- Shredded cooked chicken can replace shrimp, or omit meat for vegetarian variation.
- Return to recipe page to rate if you enjoy this dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 61g | 20% |
| Protein | 19g | 38% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 153mg | 51% |
| Sodium | 2031mg | 85% |
| Potassium | 715mg | 15% |
| Fiber | 13g | 52% |
| Sugar | 17g | 34% |
| Vitamin A | 5149IU | 103% |
| Vitamin C | 13mg | 14% |
| Calcium | 121mg | 12% |
| Iron | 18mg | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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