Thai Fried Rice
A vibrant and savory classic, this Thai fried rice features perfectly stir-fried grains tossed with aromatic garlic, eggs, and a balanced savory-sweet sauce.
Ingredients
- •4 cups day-old cooked jasmine rice (chilled)
- •2 tablespoons vegetable oil
- •3 cloves garlic, minced
- •1 small yellow onion, diced
- •2 large eggs, lightly beaten
- •1 cup cooked chicken breast, diced (or shrimp)
- •2 tablespoons fish sauce
- •1 tablespoon soy sauce
- •1 teaspoon sugar
- •1/2 cup cherry tomatoes, halved
- •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 minced garlic and diced onion, stir-frying for about 2 minutes until fragrant and softened.
- 3
Push the aromatics to the side of the pan, pour in the beaten eggs, and scramble them until just set.
- 4
Add the cooked chicken to the pan and toss everything together.
- 5
Add the cold jasmine rice, breaking up any clumps with a spatula, and stir-fry for 3-4 minutes until the rice is heated through and slightly toasted.
- 6
Drizzle the fish sauce, soy sauce, and sugar over the rice, tossing continuously to ensure even coating.
- 7
Fold in the cherry tomatoes and green onions, cooking for another minute until the tomatoes just begin to soften.
- 8
Remove from heat, stir in the fresh cilantro, and serve immediately with lime wedges on the side.
💡 Chef tips
- Always use day-old, chilled rice; fresh rice contains too much moisture and will result in a mushy texture.
- If you want a spicier kick, add a teaspoon of Thai chili paste or sliced bird's eye chilies along with the garlic.
- Keep the heat high throughout the process to achieve 'wok hei' or that signature smoky, charred flavor.
✅ How it should turn out
The finished dish should have distinct, non-clumping grains of rice that are golden-brown and savory, with a bright, aromatic scent of garlic and fresh lime.