Ah, Thai fried rice—just the thought of it takes me back to that tiny street stall in Bangkok, where the air was thick with the scent of sizzling garlic and the chatter of tuk-tuks. This dish is a whirlwind of flavors, a melody of savory, sweet, and just a hint of spice that dances on your tongue like a spirited waltz.
It’s funny, I once tried to recreate it at home and, well, let’s just say the smoke alarm wasn’t impressed. But with this easy-to-follow recipe, you’ll find yourself whisked away to a bustling Thai market without setting off any alarms.
Imagine, every grain of rice coated in a symphony of flavors, each bite a reminder that sometimes the simplest dishes bring the most joy. Whether you’re enjoying it on a quiet Tuesday night or serving it up at a weekend gathering, this recipe promises authenticity with a side of nostalgia.
So let’s get cooking—or as the Thais say, “gin kao” (eat rice)!
Steps
- Heat oil in a large wok or skillet over medium-high heat. If using a skillet, add an extra tablespoon of oil.
- Stir fry finely chopped garlic and diced onion for about 30 seconds.
- Add prawns or chicken and the white part of the green onions, stir frying for an additional minute.
- Push all ingredients to one side of the pan. Pour beaten eggs onto the empty side and scramble them quickly for about 20 seconds.
- Add cold, cooked jasmine rice and your sauce of choice. Stir fry for 2 minutes, incorporating the green part of the onions halfway through, until the rice is evenly coated with sauce.
- Serve the fried rice immediately, garnished with fresh coriander and accompanied by tomato wedges and cucumber slices.
Ingredients
- 2 tablespoons vegetable oil (or canola or peanut oil)
- 2 large garlic cloves, finely chopped
- 1/2 onion, diced
- 5 ounces (150 grams) small prawns/shrimp, cooked or raw, or chicken breast, thinly sliced
- 3 green onions (shallots), cut into 1.5-inch/4 cm pieces
- 2 eggs, lightly beaten
- 3 cups cold cooked jasmine rice, preferably refrigerated overnight
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 1 1/2 tablespoons oyster sauce
- 1 teaspoon sugar (any type)
- 1 1/2 tablespoons light soy sauce
- 1 1/2 tablespoons Thai Seasoning (Gold Mountain)
- Tomato wedges
- Cucumber slices
- Fresh coriander (cilantro)
Nutritional Values
Calories: 1180cal | Carbohydrates: 145g | Protein: 55g | Fat: 35g | Saturated Fat: 25g | Cholesterol: 705mg | Sodium: 2840mg | Potassium: 630mg | Vitamin A: 825IU | Vitamin C: 17mg | Calcium: 355mg | Iron: 6.5mg
FAQ
- What distinguishes Thai Fried Rice from Chinese Fried Rice?
- The main difference lies in the use of soy sauce and the type of rice used. Traditionally, Thai Fried Rice is made without soy sauce, although it is sometimes included in modern recipes. Thai Fried Rice typically uses jasmine rice, while Chinese Fried Rice uses white long grain rice.
- Why is cold cooked rice recommended for making fried rice?
- Cold, day-old cooked rice is ideal for fried rice because it dries out, allowing the grains to stay separate during stir-frying. Freshly cooked rice tends to become sticky and clump together.
- What is a unique technique used in making Thai Fried Rice?
- A distinctive method in Thai Fried Rice preparation involves scrambling the egg separately in the same wok or skillet, pushing other ingredients to the side. This technique is also used in other Thai dishes like Pad See Ew.
- How can I serve Thai Fried Rice authentically?
- For an authentic experience, serve Thai Fried Rice with simple accompaniments like wedges of tomato and slices of cucumber. This is a traditional way of serving it in Thailand.
- What are the sauce options for Thai Fried Rice?
- There are three common sauce variations:
- – Soy Sauce + Oyster Sauce, which resembles Thai home cooking.
- – Fish Sauce + Oyster Sauce, considered the traditional version without soy sauce.
- – A combination using Thai Seasoning Sauce, often used in Thai restaurants, especially in Australia.
Tips
- Use Cold, Day-Old Rice: For the best texture, use cold, day-old jasmine rice. Freshly cooked rice can become sticky and gluey when stir-fried, but day-old rice has dried out slightly and will yield separate, perfectly stir-fried grains.
- Master the Egg Technique: Push the other ingredients to the side of the wok and scramble the eggs on the other side before mixing everything together. This technique, common in Thai cooking, ensures that the eggs are fluffy and well-integrated into the dish.
- Choose Your Sauce Wisely: Depending on your preference and ingredient availability, you can select from three sauce options: a soy and oyster sauce mixture for a more homestyle taste, a fish and oyster sauce blend for an authentic Thai flavor, or a combination with Thai seasoning for a restaurant-style dish.
- Serve with Traditional Garnishes: For an authentic presentation, serve your Thai fried rice with wedges of tomato and slices of cucumber on the side. These simple accompaniments are typical of how the dish is presented in Thailand.
Equipment
- Wok or Large Skillet: A high-quality wok or large skillet is essential for stir-frying the ingredients properly.
- Chef’s Knife: A sharp chef’s knife for finely chopping garlic, dicing onions, and slicing chicken or other proteins.
- Cutting Board: A durable cutting board to prep your ingredients.
- Rice Cooker: Although not essential, a rice cooker can help in preparing perfect jasmine rice.
- Spatula: A heat-resistant spatula for stirring and scrambling ingredients in the wok.
- Measuring Spoons: For accurately measuring the various sauces and ingredients.
