Thai Fried Rice Recipe + Video
User Reviews
5
Thai Fried Rice Recipe + Video
Description
This Thai Fried Rice recipe starts by cooking jasmine rice with sweetened coconut milk substituted for part of the cooking liquid, which imparts a subtle creamy sweetness to the grains. The chilled, cooked rice is stir-fried in peanut oil with bite-sized chicken pieces seasoned with curry powder. Aromatics including minced ginger, garlic, and the white parts of green onions are added early to build depth of flavor. Frozen peas, fresh pineapple tidbits, the green portions of scallions, and chopped cilantro or basil introduce bright, fresh notes and texture contrasts.
The dish is finished with a squeeze of lime juice and soy sauce to balance the richness and sweetness, and scrambled eggs are cooked separately and added on top for added protein and color. Garnishes of sliced tomatoes, cucumber, and lime wedges add freshness when served.
Presented shaped into a mound using a small bowl, the fried rice offers a harmonious blend of spicy, sweet, and savory flavors characteristic of Thai cuisine. It works well as a main course for lunch or dinner.
Using cold, chilled rice helps prevent clumping during stir-frying, ensuring a light, fluffy texture.
Ingredients
- 4 cups jasmine rice about 1 1/2 cups dry, cold cooked
- 1 cup coconut milk sweetened
- 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 ginger fresh, minced
- 2-3 cloves garlic minced
- 1 cup peas frozen
- 1 cup pineapple or canned pineapple tidbits, fresh chopped
- 1/3 cup cilantro or basil, chopped
- 1/2 lime juiced
- 1-3 tablespoons soy sauce
- 4 egg large
- tomato sliced cucumber and lime wedges for garnish, wedges
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
- Shape the fried rice into a neat mound for plating by packing it into a small bowl, inverting the bowl onto a plate, and removing the bowl.
- Garnish the plate with egg spirals, tomatoes, cucumbers, and lime wedges to add color and freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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