thai fried rice

Recipe video above. Real Thai Fried Rice, just how it's made in Thailand and also just like takeout! The scrambling of the egg in the wok with the other ingredients pushed to the side is a classic Thai method. 3 sauce variations provided (refer Note 3 for explanation).

Thai Fried Rice

tbsp vegetable oil ((or canola or peanut oil))

garlic (, very finely chopped)

onion (, diced)

green onion (shallots) (,

eggs (, lightly beaten)

jasmine rice (, cold (preferably refrigerated overnight) (Note 2))

ONE Sauce Option ((see below for options))

soy sauce

tbsp oyster sauce

tbsp fish sauce

tsp sugar ((any type))

tbsp light soy sauce

tbsp Thai Seasoning ((Gold Mountain) (Note 4))

Tomato wedges

Cucumber slices

coriander

Heat oil in a large wok or a large skillet over medium high heat. (Add 1 tbsp extra oil if using a skillet)

Add garlic and onion, stir fry for 30 seconds.

Add prawns/shrimp and white part of green onion, stir fry for 1 minute.

Push everything to the side and pour the egg onto the other side. Scramble it quickly - about 20 seconds.

Add the rice and Sauce of choice. Stir fry for 2 minutes, adding green part of green onions halfway through, until all the rice is coated with the Sauce.

Serve immediately, garnished with fresh cilantro/coriander with tomato and cucumbers on the side. (See in post for more serving ideas)

Recipe video above. Terrific side dish option with a tropical or summer flair! This is a Thai dish made with a classic Thai Fried Rice Sauce. Use ONE of the 3 sauces - all are traditional. Serve with all things Thai, Asian, BBQ, tropical themed, Caribbean (excellent match!), fish, prawns/shrimp, salmon - see in post for ideas. Also - featured in Monday&#039;s Honey Soy Chicken.

Pineapple Fried Rice (Thai)

vegetable oil

garlic (, finely minced)

onion (, finely chopped)

red capsicum / bell peppers

peas (, frozen)

day old jasmine rice (, cooked (Note 1))

pineapple pieces (, fresh or canned drained (~ 220 grams) (Note 2))

green onion (, sliced)

oyster sauce

tsp sugar

tbsp soy sauce (, light or all purpose (not dark soy))

tbsp Thai Seasoning (Gold Mountain)

Heat oil in a wok or large non stick skillet over high heat.

Add garlic and onion, cook for 1 minute.

Add capsicum, cook for 1 minute.

Add peas, stir for 30 seconds.

Add rice and Sauce ingredients of choice. Cook, stirring constantly, for 2 minutes or until rice grains goes from being wet with sauce to sort of caramelised.

Add pineapple, stir for just 30 seconds to warm through.

Stir through green onions then serve!

Vegan Thai Basil fried rice with veggies, marinated Tempeh and thai basil. How to make Thai Basil fried Rice. Vegan Gluten-free Recipe. Khao Pad Bai Kraprow. Ready in 30 mins. Serves 2

Vegan Thai Basil Fried Rice

water

Tbsp sugar

pineapple juice (or orange juice)

garlic powder

tsp rice vinegar

oyster sauce (optional)

tsp molasses

Tempeh

tsp oil

garlic

onion (thinly sliced)

red bell pepper

carrots

other veggies like sliced zucchini (mushrooms, broccoli etc)

onions

thai basil leaves (I chop these up

rice (I use basmati)

salt and black pepper

black pepper

If using Tempeh, steam the tempeh for 11 to 12 minutes. Drain. (optional)

Mix all the sauce ingredients in a bowl. Add tempeh or tofu to marinate. (marinate for atleast 15 minutes).

In a skillet, heat oil over medium high heat. When the oil is hot, add garlic and chilies and cook for a minute or until just turning golden. Add the bell pepper and mix in. Add onions, zucchini, carrots and other veggies. Cook for 2 minutes.

Add the sauce with the tempeh. Cover and cook for 2 to 3 minutes or until the sauce thickens slightly. Add half of the green onions and basil and mix in. Cook for a minute.

Add in the rice, black pepper to taste and toss well. Cover and cook for 1-2 minutes. Add more soy sauce if needed and mix in. Taste and adjust salt and spice. Add salt if needed. Garnish with black pepper or red pepper flakes and green onion or cilantro. Serve hot!

One-Pan Thai Fried Rice is done in under 20 minutes. It's easy, healthy, and tastes authentically delicious. Avoid the takeout and whip up this quick, tasty dish that's sure to become a family favorite.

One Pan Thai Fried Rice

For the Sauce Mixture:

TB Tamari soy sauce* or light soy sauce

TB Asian fish sauce

TB palm sugar

TB Asian oyster sauce

tsp black pepper

For the Fried Rice:

TB cooking oil

onion, chopped

garlic, chopped

tomatoes (or freshly diced tomatoes)

matchstick carrots

lb large raw shrimp, pre-shelled and deveined

cold, cooked long grain rice (i.e., jasmine)

eggs

Thai basil leaves

scallions

kosher salt and black pepper

cucumber tomato lime

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&#8217;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&#8217;t fully cook the herbs. Add kosher salt and freshly ground black pepper to taste. Garnish as desired.

Used peanut and sesame oil instead of olive oil as olive oil has a very low smoke point making it unsuitable for fried rice or other stir fry dishes as extra heat is needed for pans/woks when stir frying. Used smaller sized shrimp to have more shrimp in each bite, used angle sliced baby bok choy, also cut carrot into dice size rather than sticks ( a personal preference ) used less onion and more scallions, added a bit of galangal, cut back a bit on Thai basil, other than that followed your excellent sauce recipe to the letter and am happy to say it was well received as it was delicious!

https://content.jwplatform.com/videos/sd9viy1H.mp4

One-Pan Thai Fried Rice is done in under 20 minutes. It’s easy, healthy, and tastes authentically delicious. Avoid the takeout and whip up this quick, tasty dish that’s sure to become a family favorite.

One-Pan Thai Fried Rice

This Thai fried rice is loaded with chicken, egg and vegetables, all stir fried together in a savory sauce. A copy of the take out favorite that can be made at home in less than 30 minutes!

+ 2 teaspoons vegetable oil (divided use)

chicken breasts (thinly sliced)

corn starch

onion (finely chopped)

carrots (peeled,

eggs (lightly beaten)

white rice (long grain works best)

fish sauce

sugar

salt and pepper

cilantro

Heat 2 tablespoons of oil in a large pan over medium high heat. Place the chicken in a bowl with the corn starch and toss to coat. Season the chicken pieces with salt and pepper to taste.

Place the chicken in a single layer in the pan. Cook for 3-4 minutes per side or until chicken is browned and cooked through. You may need to work in batches.

Remove the chicken from the pan and cover with foil to keep warm.

Add 1 teaspoon of oil to the pan, along with the onion and carrots. Cook for 4-5 minutes or until veggies are softened.

Add the garlic and cook for 30 seconds.

Remove the vegetables from the pan, then cover with foil to keep warm.

Pour the remaining teaspoon of oil into the pan; add the eggs and cook, stirring occasionally and breaking up with a spatula, until the eggs are scrambled and cooked through. Season the eggs with salt and pepper.

Add the rice, chicken, and reserved cooked veggies to the pan. Stir in the fish sauce, soy sauce and sugar, and mix gently until everything is thoroughly combined and warmed through, 3-4 minutes.

Sprinkle green onions over the top of the rice mixture, then serve. Garnish with cilantro leaves, sliced cucumber and tomatoes.

A vegetarian weeknight fried rice with sautéed kale, coconut flakes and rice. The dish is finished with Thai flavors like lime, cilantro and sriracha. For best results, cook your rice in advance and refrigerate until you're ready to start cooking (see note). This dish comes together very quickly—be sure to have your ingredients prepped ahead of time and placed near the stove, along with a big empty bowl for the cooked components. Recipe yields 2 servings.

Spicy Kale and Coconut Fried Rice

coconut oil oil

eggs, whisked together salt

garlic, pressed

kale

fine sea salt

large, unsweetened coconut flakes* (not shredded coconut)

brown rice**

reduced-sodium tamari or soy sauce

chili garlic sauce

lime, halved

cilantro,

Heat a large (12-inch or wider) wok, cast iron skillet or non-stick frying pan over medium-high heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil and swirl the pan to coat the bottom. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set. Transfer the eggs to your empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it&#8217;s hot!).

Add 1 tablespoon oil to the pan and add the garlic, green onions and optional additional vegetables. Cook until fragrant or until the vegetables are tender, stirring frequently, for 30 seconds or longer. Add the kale and salt. Continue to cook until the kale is wilted and tender, stirring frequently, about 1 to 2 minutes. Transfer the contents of the pan to your bowl of eggs.

Add the remaining 2 teaspoons oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden, about 30 seconds. Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes.

Pour the contents of the bowl back into the pan, breaking up the scrambled egg with your spatula or spoon. Once warmed, remove the pan from the heat.

Add the tamari, chili garlic sauce and juice of 1/2 lime. Stir to combine. Taste, and if it&#8217;s not fantastic yet, add another teaspoon of tamari or a pinch of salt, as needed.

Slice the remaining 1/2 lime into wedges, then divide the fried rice into individual bowls. Garnish with wedges of lime and a sprinkling of torn cilantro leaves, with jars of tamari, chili garlic sauce and/or red pepper flakes on the side, for those who might want more.

This may be my favorite recipe from Cookie and Kate! My boyfriend always requests it when I make dinner.

Like every recipe I’ve made from your site, I love it!

Loved this dish and everything else from you!! I cook from your recipes several times a week and they’re always a hit. Thanks for inspiring me to love cooking. We finished w your lil lava cakes and loved those too :)

One of my favs for sure.  Such an easy, adaptable, healthy and tasty recipe.  I make this at least 1-2xs a month for sure.  I make it with cauliflower rice and any veggie I have on hand....always nourishes the body and soul.  Thank you!

Thai Pineapple Fried Rice - Fragrant Jasmine Rice tossed with Pineapple, Mixed Vegetables, Ginger- Garlic, Soy Sauce &amp; Curry Powder. So much better than a Takeout.&nbsp; Instant Pot &amp; Stove Top Instructions included.

Vegan Thai Pineapple Fried Rice ( Quick & Easy )

Cup Cooked Rice

Tbsp Sesame Oil

Tbsp Minced Garlic

Tbsp Minced Ginger

Large Onion (diced fine)

Tbsp Scallions (White Part of Spring Onions)

Cup Carrot (sliced)

Cup Red Bell Pepper

Cup Frozen Green Peas

Tbsp Soy Sauce

1.5 Tsp Mild Curry Powder

Tsp Sriracha Sauce (Add more for spicy)

Tsp Pepper

1.5 Cup Pineapple Chunks

Salt

Tbsp Green onions

For Jasmine Rice

Cup Jasmine Rice

Cup Water

Remaining ingredients same as Stove Top Method above.

Heat oil in a wok in high flame. Add garlic &amp; ginger and fry for just a few seconds. Add the Onions, scallions, and saute for 1 minute.

Tip in the Mixed vegetables one by one and  saute in high heat, tossing for a couple of minutes ( 4 minutes ), just enough to leave them crunchy.

Add Soya sauce, Curry Powder, Sriracha Sauce, Pepper and mix them well.

Add Rice, Pineapple Chunks and stir fry with the vegetables for 2- 3 minutes, until well combined.

Season with salt and add green onions. Mix again and serve Stove Top Vegan Fried Rice hot.

Stove Top Method

To prepare Jasmine Rice, rinse the jasmine rice thoroughly in a fine-mesh strainer until the cloudy water clears. Approximately 60 seconds.

Add the rice to the inner pot of the pressure cooker.

Add the water, and cover with the lid, set the valve to sealing, and hit PRESSURE COOK for 3 minutes.&nbsp;

Once the timer beeps after 3 minutes, IP kicks offs automatically to Keep Warm function. After 10 minutes, Naturally release the pressure. Hit CANCEL, and turn valve to venting to release remaining pressure.When pin drops, carefully open lid,&nbsp; stir the rice and transfer them to a large bowl to cool down.

Clean the Inner Pot. Press SAUTE HIGH.

Add Sesame Oil. Once its hot, add ginger, garlic and saute for 1 minute.

Add Onions, scallions and saute for another 1 minute.

Add the vegetables - carrots, red bell pepper and green peas and saute for 2 minutes. Push the vegetables to the sides to  create a little well like in the middle.

Add Soy Sauce, Curry Powder, Sriracha Sauce and Black Pepper. Stir Well to coat the vegetables.

Add Pineapple chunks, cooled rice and stir through making sure the rice is nicely mixed with the vegetables and the sauce. Press CANCEL.

Add Salt, Green Onions and stir to combine.

Serve Instant Pot Pineapple Fried Rice hot!

Instant Pot Method

https://mediavine-res.cloudinary.com/video/upload/t_original/v1559577217/n8yloyaeo7kjvum12vhw.mp4

Thai Pineapple Fried Rice made with fragrant jasmine rice, pineapple and vegetables . So much better than a takeout.

INSTANT POT PINEAPPLE FRIED RICE

Thai Tom Yum Fried Rice is a crowd pleaser! Our homemade version is incredibly easy because it uses store-bought paste packed with flavor.

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Top 17 thai fried rice recipes from across the web

The most viewed thai fried rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Fried Rice

Pineapple Fried Rice (Thai)

Vegan Thai Basil Fried Rice

One Pan Thai Fried Rice

Thai Fried Rice

Spicy Kale and Coconut Fried Rice

Pineapple Fried Rice (Thai)

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