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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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 Servings
Calories: 284 kcal
Course: Main Course
Cuisine: Thai

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add 2 teaspoons soy sauce and 2 teaspoons fish sauce, stirring them in.
  5. 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.
  6. Now, break up the eggs and scramble into your rice, making sure to mix everything together well.
  7. Add your green onions and the 4 tablespoons fresh cilantro. Then, stir it well.
  8. 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.
  9. Serve and granish with a bit more cilantro for color and lime wedges on the side. Enjoy!

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 Information

Serving 1serving Calories 284kcal (14%) Carbohydrates 48g (16%) Protein 8g (16%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Trans Fat 0.01g Cholesterol 82mg (27%) Sodium 323mg (13%) Potassium 218mg (6%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 1185IU (24%) Vitamin C 10mg (11%) Calcium 51mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 284

% Daily Value*

Serving 1serving
Calories 284kcal 14%
Carbohydrates 48g 16%
Protein 8g 16%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Trans Fat 0.01g 1%
Cholesterol 82mg 27%
Sodium 323mg 13%
Potassium 218mg 5%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 1185IU 24%
Vitamin C 10mg 11%
Calcium 51mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.