My go-to for using up leftover rice is Thai Fried Rice, and once you taste how those individual grains get lightly crisped in the hot wok, you’ll understand why. Sweet shrimp, scrambled eggs, and aromatic basil come together with salty soy sauce and umami-rich fish sauce for that perfect sweet and savory balance. Every forkful is packed with flavor and texture that keeps you coming back.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I make this for quick weeknight dinners, meal prep Sundays, and potlucks because it comes together fast and tastes better than takeout. It’s budget-friendly, uses one pan for easy cleanup, and works great when prepped ahead. The rice stays fresh in the fridge for 3 days or freezes for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Thai Fried Rice with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I love how quickly Thai fried rice comes together once you start cooking, so have everything prepped and ready to go before you heat the wok.
Heat the Wok and Add Oil
Get your wok or large skillet really hot over medium-high heat, then add the vegetable oil. I like using this non-stick deep skillet, which is ideal for fried rice because it distributes heat evenly and creates those slightly charred edges on the rice.
Let the oil heat until it shimmers, which means it’s hot enough to cook quickly without steaming the ingredients. While the oil heats, mix your fish sauce, soy sauce, and sugar in a small bowl for a quick stir-in later.
Cook the Aromatics
Toss in the minced garlic and sliced Thai chili pepper, or serrano peppers if you don’t have Thai chili, and cook for about 30 seconds to 1 minute, just until you smell that incredible aroma. You can also add a pinch of white pepper or black pepper at this stage for extra heat.
Don’t walk away during this step because garlic burns quickly.
Add the Shrimp
Add the shrimp and cook for 1 to 2 minutes, just until they start turning pink. A shrimp deveiner makes prep work so much faster if you’re buying shell-on shrimp.
You want them slightly undercooked at this point because they’ll finish cooking when everything gets tossed together later. Push the shrimp to one side of the wok to make room for the eggs.
Scramble the Eggs
Pour the beaten eggs into the empty side of the wok and scramble gently with your spatula until just set. I always use my silicone spatula for scrambling eggs because it won’t scratch the wok and makes it easy to create soft ribbons of egg throughout the rice.
Toast the Rice
Push everything to the side again and add all the rice. Use day-old long-grain rice; freshly cooked rice is too moist and will turn mushy when fried. Day-old rice from the fridge has dried out slightly, which means it fries up with separate grains and a better texture.
Press it against the pan and let it sit for 1 to 2 minutes without stirring so it gets slightly toasted and crispy on the bottom. Breaking up any clumps with the back of your spatula helps the rice fry evenly, and using a bamboo rice paddle makes this easier if you have one.
Add Sauces and Basil
Stir fry everything together, then add the spring onions, fish sauce, soy sauce, sugar, and fresh Thai basil leaves for more aromatic flavors. You can use oyster sauce instead of fish sauce for a milder flavor, or light soy sauce instead of regular soy sauce if you prefer less sodium.
This is also when you can add your favorite vegetables, such as peas, carrots, bell peppers, or broccoli. If you want to sweeten it further, use brown sugar instead of white.
Toss well, then cook for another 1 to 2 minutes, until everything is evenly coated and heated through. The basil wilts almost instantly and releases an amazing aroma that makes the whole dish smell incredible.
Serve
Remove from heat and serve immediately. Squeeze fresh lime juice over the top and garnish with tomato wedges and fresh cilantro. I like serving Thai fried rice in a shallow serving bowl so you can see all the ingredients mixed throughout, and it stays hot longer than on a flat plate. Enjoy!
If you’re transporting it to a potluck or picnic, an insulated casserole carrier keeps it warm for hours and prevents spills during travel.
Thai Fried Rice
Add Preferred SourceIngredients
- 2 tablespoons vegetable oil
- 2 garlic cloves minced
- 1 Thai chili pepper thinly sliced
- 4 ounces shrimp peeled and deveined
- 2 large eggs beaten
- 3 cups cooked jasmine rice preferably day-old
- 4 green onions thinly sliced
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 cup fresh basil leaves
- Fresh cilantro for serving
Instructions
- Heat a wok or large skillet over medium-high heat. Add the vegetable oil.2 tablespoons vegetable oil
- Add garlic and Thai chili pepper and cook for about 30 seconds to 1 minute, until fragrant.2 garlic cloves, 1 Thai chili pepper
- Add the shrimp and cook for 1–2 minutes, just until they start to turn pink.4 ounces shrimp
- Push the shrimp to one side of the wok and pour in the beaten eggs. Scramble gently until just set.2 large eggs
- Push everything to the side again and add the rice. Press the rice against the pan and let it toast for 1–2 minutes before stirring everything together.3 cups cooked jasmine rice
- Add green onions, fish sauce, soy sauce, sugar, and basil. Toss well and cook for another 1–2 minutes until evenly coated and heated through.4 green onions, 2 tablespoons fish sauce, 2 tablespoons soy sauce, 1 teaspoon sugar, 1 cup fresh basil leaves
- Remove from heat and serve immediately, garnished with fresh cilantro.Fresh cilantro
Video
Notes
- Use day-old rice: Freshly cooked rice is too moist and will turn mushy when fried. Day-old rice from the fridge has dried out slightly, which means it fries up with separate grains and a better texture.
- Get the wok really hot: High heat is essential for fried rice because it cooks everything quickly and creates those slightly charred, smoky flavors. If your pan isn’t hot enough, the rice will steam rather than fry.
- Don’t overcook the shrimp: Add shrimp when they just start turning pink, not when they’re fully cooked, because they’ll continue cooking when you toss everything together. Overcooked shrimp turn rubbery.
- Add basil at the end: Fresh basil wilts almost instantly in the hot wok, so add it in the last minute or two of cooking to preserve its bright flavor and aroma. If you add it too early, it turns dark and loses its freshness.
- Press the rice against the pan: Letting the rice sit undisturbed for a minute or two creates crispy bits on the bottom that add incredible texture. Don’t stir constantly or you won’t get those toasted edges.
- Flash-freeze meal prep: Freeze individual portions on a baking sheet for 1 hour, then transfer them to containers so the rice doesn’t clump into a single solid block. You can grab single servings easily this way.
Nutrition
How to Store Leftovers
Thai fried rice stays fresh in the fridge for about 3 days when stored in an airtight container. Let it cool completely before storing, and I like using glass meal prep containers with tight-fitting lids because they don’t absorb odors from the fish sauce.
Reheat in a skillet over medium heat with a splash of water to refresh the texture, or microwave in 30-second intervals, stirring between each one. For longer storage, freeze portions in freezer-safe containers for up to 2 months.
The rice’s texture holds up well in the freezer, especially when you reheat it in a hot skillet rather than in the microwave. Thaw overnight in the fridge before reheating for best results.
What to Serve With Thai Fried Rice
This is filling enough to serve as a main dish, but pairing it with Thai cucumber salad adds refreshing crunch that balances the savory richness. Spring rolls make it a complete meal.
For a bigger Thai spread, serve it alongside green curry, pad thai, or tom yum soup to create an authentic feast. Thai iced tea or coconut water work beautifully as drinks since they cool down the spice from the Thai chili, making the meal feel balanced and complete without overpowering the fresh basil aroma.
More Easy Recipes for You to Try at Home
I think you’ll also love these other easy Asian recipes.
