Thai Fried Rice
A vibrant and aromatic classic that turns leftover rice into a savory, street-food style meal bursting with fresh flavors.
Ingredients
- •4 cups cooked jasmine rice, chilled (preferably day-old)
- •2 tablespoons vegetable oil
- •3 cloves garlic, minced
- •1 small yellow onion, diced
- •1 cup chicken breast, thinly sliced
- •2 large eggs, lightly beaten
- •2 tablespoons soy sauce
- •1 tablespoon fish sauce (ensure kosher certification)
- •1 teaspoon sugar
- •1/2 cup frozen peas and carrots, thawed
- •2 stalks green onions, sliced
- •1/4 cup fresh cilantro, chopped
- •1 lime, cut into wedges for serving
Instructions
- 1
Heat the vegetable oil in a large wok or skillet over medium-high heat.
- 2
Add the chicken slices and cook until browned and fully cooked through, then remove from the pan and set aside.
- 3
In the same pan, add the onion and garlic, sautéing for 1-2 minutes until fragrant and softened.
- 4
Push the vegetables to the side of the pan and pour the beaten eggs into the empty space, scrambling them until just set.
- 5
Add the chilled rice, cooked chicken, peas, and carrots to the pan.
- 6
Drizzle the soy sauce, fish sauce, and sugar over the rice and stir-fry everything together for 3-5 minutes, ensuring the rice is heated through and well-coated with the sauce.
- 7
Fold in the green onions and cilantro, then remove from heat.
- 8
Serve immediately with fresh lime wedges on the side to brighten the flavors.
💡 Chef tips
- Always use cold, day-old rice to ensure the grains remain separate and don't turn mushy during stir-frying.
- Keep the heat high and work in small batches if your pan is small to prevent the rice from steaming instead of frying.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a pan with a splash of oil to restore texture.
✅ How it should turn out
The finished dish should have distinct, golden-brown grains of rice with a savory, umami-rich aroma and a perfect balance of salty, sweet, and tangy notes.