Thai Fried Rice
Thai Fried Rice is my go-to when I'm craving takeout but want something faster and fresher at home. Each serving is loaded with tender shrimp, soft egg ribbons, and jasmine rice that crisps up beautifully with sweet and savory flavors in every bite. I make it for quick weeknight dinners, meal prep lunches, and anytime I have leftover rice to use up. The rice stays fresh in the fridge for 3 days and freezes well for up to 2 months.
Ingredients
- 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
Here are my best tips for making perfect Thai fried rice every time:
- 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
Calories: 386kcalCarbohydrates: 49gProtein: 18gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 170mgSodium: 1704mgPotassium: 335mgFiber: 1gSugar: 3gVitamin A: 753IUVitamin C: 8mgCalcium: 93mgIron: 2mg
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