Heat oil in a large wok or a large skillet over medium high heat. (Add 1 tbsp extra oil if using a skillet)
Add garlic and onion, stir fry for 30 seconds.
Add prawns/shrimp and white part of green onion, stir fry for 1 minute.
Push everything to the side and pour the egg onto the other side. Scramble it quickly - about 20 seconds.
Add the rice and Sauce of choice. Stir fry for 2 minutes, adding green part of green onions halfway through, until all the rice is coated with the Sauce.
Serve immediately, garnished with fresh cilantro/coriander with tomato and cucumbers on the side. (See in post for more serving ideas)
1. Protein - use any of choice or firm tofu. I've gone with small prawns/shrimp here. Prawns and chicken are the most popular.
Prawns this small come frozen, peeled and pre-cooked. Uncooked is also fine, If they're big, chop them,.
Chicken: Make sure you cut the chicken against the grain. To do this, look at the chicken and you will notice that the fibres mostly go in one direction. Cut through the fibres i.e. 90 degrees to the direction of the fibres. This yields the most tender pieces of chicken.
2. Rice - 1 cup uncooked rice = 3 cups cooked rice. Rice must be cooked and cold. Best if refrigerated overnight to dry out grains. If it's a fried rice emergency (and we all have those!), cook rice, spread on tray then freeze or refrigerate until cold.
Jasmine rice is authentic for Thai Fried Rice, but can substitute with long grain or medium grain rice.
3. Sauce Options - There are many variations of Thai Fried Rice, so I have provided 3 common sauce combos.
Soy Sauce + Oyster Sauce is more akin to Thai home cooking
Fish sauce + Oyster Sauce is the version that purists say is "real" Thai fried rice without soy sauce
Sauce with Thai Seasoning Sauce is commonly used by Thai restaurants in Australia.
All are delicious, that I promise you!
4. Thai Seasoning Sauce has more flavour than soy sauce. Gold Mountain is the most common one in Australia. It is available in Asian stores and costs around $2 for a large bottle.
5. Optional extras: Add leafy Asian greens or other vegetables of choice, add finely chopped red chili when cooking the garlic or add chili paste when you add the Sauce into the rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1300g)|
|Recipe Makes: 1|
|Calories from Fat: 63 (7%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 4967mg||171 %|
|Potassium 2302.5mg||61 %|
|Total Carbohydrate 183.4g||54 %|
|Dietary Fiber 18.2g||73 %|
|Sugars, other 165.3g|
|Protein 31g||44 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 901
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!