Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

Ingredients
2 tbsp vegetable oil (or canola or peanut oil)
2 large garlic cloves ; very finely chopped
1/2 onion diced
5 oz / 150 g small prawns/shrimp (cooked or raw) ; or chicken breast thinly sliced (Note 1)
3 green onion (shallots) ; cut into 1.5 "/4 cm pieces
2 eggs lightly beaten
3 cups cooked jasmine rice ; cold (preferably refrigerated overnight) (Note 2)
ONE Sauce Option (see below for options)
Sauce Option 1
1 1/2 tbsp soy sauce
1 1/2 tbsp oyster sauce
Sauce Option 2
2 tbsp fish sauce
1 1/2 tbsp oyster sauce
1 tsp sugar (any type)
Sauce Option 3
1 1/2 tbsp light soy sauce
1 1/2 tbsp Thai Seasoning (Gold Mountain) (Note 4)
To Serve (optional)
Tomato wedges
Cucumber slices
Fresh coriander

INSTRUCTIONS

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)

Notes

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.

NOTES

Alert editor

Thai Fried Rice

Ingredients 
2 tbsp vegetable oil (or canola or peanut oil) 
2 large garlic cloves very finely chopped
1/2  onion  diced 
5 oz / 150 g small prawns/shrimp (cooked or raw) or chicken breast thinly sliced (Note 1)
3  green onion (shallots) cut into 1.5 "/4 cm pieces
2  eggs  lightly beaten 
3 cups cooked jasmine rice cold (preferably refrigerated overnight) (Note 2)
  ONE Sauce Option (see below for options) 
  Sauce Option 1 
1 1/2 tbsp soy sauce 
1 1/2 tbsp oyster sauce 
  Sauce Option 2 
2 tbsp fish sauce 
1 1/2 tbsp oyster sauce 
1 tsp sugar (any type) 
  Sauce Option 3 
1 1/2 tbsp light soy sauce 
1 1/2 tbsp Thai Seasoning (Gold Mountain) (Note 4) 
  To Serve (optional) 
  Tomato wedges 
  Cucumber slices 
  Fresh coriander

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)
Notes
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.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (1300g)
Recipe Makes: 1

Calories: 901
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.

About Our Nutrition Facts

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.

Get Detailed Nutrition Facts on Any Recipe