Thai Fried Rice Recipe + Video
User Reviews
5.0
21 reviews
Excellent
Thai Fried Rice Recipe + Video
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Classic Thai Fried Rice Recipe is very quick and easy to prepare. It's packed with savory-sweet flavors and tons of fresh produce.
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Ingredients
- 4 cups cold cooked jasmine rice (about 1 1/2 cups dry)
- 1 cup sweetened coconut milk
- 2-3 tablespoons peanut oil
- 1 pound chicken breast (could use shrimp or pork)
- 1 teaspoon curry powder
- 1 bunch green onion, chopped and separated into greens and whites/light greens
- 1 1/2 tablespoons fresh minced ginger
- 2-3 cloves garlic, minced
- 1 cup frozen peas
- 1 cup fresh chopped pineapple, or canned pineapple tidbits
- 1/3 cup chopped cilantro or basil
- 1/2 lime, juiced
- 1-3 tablespoons soy sauce
- 4 large eggs
- Tomato wedges, sliced cucumber and lime wedges for garnish
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Instructions
- Precook the jasmine rice according to package instructions—substituting 1 can of coconut milk as part of the water. (Pour the coconut milk into the measuring pitcher, then fill it to 3 cups, for 1 1/2 cups dried rice.) Once cooked chill in the fridge to firm up.
- Cut the chicken into bite-size pieces. Add 2 tablespoons of oil to a large skillet or wok. Heat the skillet to high heat. When the oil begins to smoke, add the chicken and curry powder and cook 2 minutes—moving it around the pan.
- Add the onion whites into the pan and cook another minute. Add the ginger and garlic along with a couple pinches of salt, and cook 1 more minute.
- Add another tablespoon of oil to the pan if needed, followed by the cold cooked rice. Stir well.
- Add the peas, pineapple, green onions and cilantro and stir again. Squeeze the lime juice over the rice and add the soy sauce to taste. Stir and cook another minute or two, until the peas have warmed through.
- Meanwhile, whisk the eggs in a small bowl with a pinch of salt. Preheat a nonstick skillet over medium-high. Spray the skillet with cooking spray and add the eggs. Swirl them around the skillet, gently pushing them toward the middle. The eggs should cook through, but to stay in a large circle—about 3-5 minutes. Slide them out of the pan onto a cutting board. Roll the egg into a long cylinder and cut 1/4-inch slices.
Notes
- To Plate: Use a small bowl (1 cup) and fill it with fried rice. Place a plate up-side-down over the bowl and carefully flip it over. Remove the bowl to create a perfectly-shaped mound. Top the mound with several egg spirals and place tomatoes, cucumbers and a lime wedge around the mound. Serve warm.
Nutrition Information
Show Details
Serving
1cup
Calories
565kcal
(28%)
Carbohydrates
82g
(27%)
Protein
23g
(46%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
118mg
(39%)
Sodium
234mg
(10%)
Potassium
510mg
(15%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
360IU
(7%)
Vitamin C
20.8mg
(23%)
Calcium
58mg
(6%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 565kcal | 28% |
| Carbohydrates | 82g | 27% |
| Protein | 23g | 46% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 118mg | 39% |
| Sodium | 234mg | 10% |
| Potassium | 510mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 20.8mg | 23% |
| Calcium | 58mg | 6% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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