0 from 21 votes
Thai Fried Rice Recipe
Explore the essence of Thai cuisine through our vibrant Thai Fried Rice. It's a delightful mix of scallions, garlic, and yellow onion, garnished with the fresh flavors of cucumber, tomato, and cilantro, and finished with a squeeze of lime.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 327 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
For the Sauce:
- 3 tablespoons fish sauce
- 2 tablespoon soy sauce
- 1 teaspoon sugar
For the Rice
- 1 tablespoon sesame or peanut oil
- 4 scallions sliced into 1” pieces, dark green pieces set aside
- 1 cup chopped yellow onion
- 2 cloves garlic chopped
- 2 eggs beaten
- 4 cups cold cooked jasmine rice
- 2 cups torn Thai basil leaves option for Thai Basil Fried Rice - see notes below
For Serving:
- 1 lime cut into wedges
- 1 cucumber sliced
- 1 tomato sliced
- 1/2 cup chopped fresh cilantro leaves
- Ground fresh chili paste sambal oelek, or sliced birds eye chilies in fish sauce, or Sriracha (or all of the above!)
Instructions
- Place a wok over high heat. Once the pan is very hot, drizzle in the oil. Add the white and light green parts of the sliced scallions, the yellow onion, and chopped garlic to the pan. Stir-fry for two minutes, until the onions begin to turn translucent.
- Push the vegetables up the sides of the wok and pour in the eggs. Quickly scramble the eggs and then pile them on top of the vegetables. If the pan seems dry, add a bit more oil.
- Add the cooked rice and the sauce to the pan; toss well. Fry the rice, stirring occasionally, until hot (about 3 minutes).
- Transfer to a serving dish. Garnish the platter with lime wedges, sliced cucumber, sliced tomato, and cilantro leaves. Serve with a side of sambal oelek, sliced chilies, or sriracha.
Cup of Yum
Notes
- You can make Thai Basil Fried Rice by adding 2 cups of torn Thai basil leaves to the dish when the rice finishes cooking. Take it off the heat and quickly add the basil leaves. Stir the leaves in with the rice, and they will wilt and be ready to eat. Do this between steps 3 and 4 above.
- Store leftover Thai Fried Rice in an airtight container in the refrigerator; it should stay good for up to 3-4 days. Freezing is an option too, but be mindful that the texture may change slightly upon thawing.
- To reheat, you can warm it in a microwave, stirring occasionally, or reheat it in a skillet over medium heat for a few minutes. If the rice seems dry when reheating, adding a splash of water or extra soy sauce can help restore moisture.
Nutrition Information
Serving
1serving
Calories
327kcal
(16%)
Carbohydrates
57g
(19%)
Protein
11g
(22%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
82mg
(27%)
Sodium
1604mg
(67%)
Potassium
479mg
(14%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1327IU
(27%)
Vitamin C
20mg
(22%)
Calcium
98mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 327
% Daily Value*
| Serving | 1serving | |
| Calories | 327kcal | 16% |
| Carbohydrates | 57g | 19% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 1604mg | 67% |
| Potassium | 479mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1327IU | 27% |
| Vitamin C | 20mg | 22% |
| Calcium | 98mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.