Thai Fried Rice offers everything you love in a single pan: warm, fluffy rice, perfectly seasoned proteins, crisp vegetables, and that signature umami-rich flavor that sets it apart from other fried rice varieties. It’s easy to prepare, customizable to what you have on hand, and perfect for using up leftover rice. You’ll also appreciate that it’s quicker than takeout—and often healthier too.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Day-old jasmine rice
Eggs
Garlic, minced
Onion, diced
Protein of choice (shrimp, chicken, or tofu)
Carrots, finely chopped
Green onions, sliced
Soy sauce
Fish sauce
Sugar
White pepper
Lime wedges (for serving)
Fresh cilantro (for garnish)
Cucumber slices (optional, for serving)
Oil for cooking
Directions
Heat oil in a large wok or skillet over medium-high heat.
Add garlic and onions, and sauté until fragrant and translucent.
Push the aromatics to one side and scramble the eggs in the same pan. Once cooked, mix together.
Add your protein and cook until fully done.
Stir in carrots and cook for 1–2 minutes until slightly tender.
Add the day-old jasmine rice, breaking up any clumps with a spatula. Stir-fry to combine everything well.
Season with soy sauce, fish sauce, sugar, and white pepper. Stir-fry for another 2–3 minutes until rice is evenly coated and hot.
Stir in green onions, then remove from heat.
Serve hot with lime wedges, cucumber slices, and a sprinkle of fresh cilantro.
Servings and timing
This recipe serves 4 and takes about 25 minutes total: 10 minutes for prep and 15 minutes for cooking.
Variations
Vegetarian: Use tofu as the protein and substitute soy sauce for fish sauce or use a plant-based version.
Seafood: Shrimp or crab make excellent protein choices.
Spicy: Add chopped Thai chilies or a spoonful of chili paste for heat.
Pineapple Fried Rice: Add pineapple chunks and cashews for a tropical variation.
No Egg: Simply omit the eggs if you prefer an egg-free version.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, stir-fry in a skillet over medium heat until warmed through or microwave in short intervals, stirring halfway. Thai Fried Rice can also be frozen for up to 1 month. Thaw overnight in the fridge before reheating.
FAQs
What makes Thai Fried Rice different from Chinese Fried Rice?
Thai Fried Rice uses jasmine rice and includes fish sauce and sugar, giving it a more aromatic and slightly sweet-savory flavor compared to soy sauce-heavy Chinese versions.
Do I have to use day-old rice?
Yes, day-old rice is recommended because it’s drier and prevents the dish from becoming mushy. Fresh rice can work if cooled and dried slightly before cooking.
Can I use brown rice instead?
Yes, brown rice is a great alternative for added fiber, but it will change the texture slightly.
What proteins go well in Thai Fried Rice?
Shrimp, chicken, or tofu are all great options. You can also mix and match based on what you have.
Is Thai Fried Rice gluten-free?
It can be made gluten-free by using gluten-free soy sauce and ensuring your fish sauce is gluten-free.
How do I make this dish spicier?
Add sliced Thai chilies, chili flakes, or a spoonful of chili garlic paste during cooking or as a topping.
Can I make it without fish sauce?
Yes, but the fish sauce adds authentic depth. If omitting, use extra soy sauce and a splash of lime juice for balance.
What vegetables can I add?
Peas, bell peppers, baby corn, or green beans all work well. Feel free to use any quick-cooking vegetables.
Can I meal prep Thai Fried Rice?
Absolutely. It stores and reheats well, making it perfect for weekly meal prep.
What should I serve with Thai Fried Rice?
It’s a complete meal on its own, but pairs well with Thai soups, grilled meats, or a fried egg on top.
Conclusion
Thai Fried Rice is a quick, flavorful, and versatile dish that brings the tastes of Thailand right to your kitchen. With minimal ingredients and endless customization options, it’s perfect for busy nights, meal prep, or satisfying your takeout cravings. Once you try it, you’ll be making it on repeat
Thai Fried Rice is a fragrant and flavorful dish made with jasmine rice, savory protein, vegetables, and classic Thai seasonings. Quick to prepare and highly customizable, it’s the perfect weeknight meal or satisfying alternative to takeout.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Dish
Method:Stir-Fry
Cuisine:Thai
Diet:Gluten Free
Ingredients
3 cups day-old jasmine rice
2 eggs
3 cloves garlic, minced
1 small onion, diced
1 cup protein of choice (shrimp, chicken, or tofu)
1/2 cup carrots, finely chopped
2 green onions, sliced
2 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon sugar
1/4 teaspoon white pepper
2 tablespoons oil for cooking
Lime wedges (for serving)
Fresh cilantro (for garnish)
Cucumber slices (optional, for serving)
Instructions
Heat oil in a large wok or skillet over medium-high heat.
Add garlic and diced onion; sauté until fragrant and translucent, about 2–3 minutes.
Push the garlic and onion to one side. Crack in the eggs and scramble until cooked, then mix with aromatics.
Add your protein of choice and cook until fully cooked through, about 4–5 minutes.
Stir in chopped carrots and cook for 1–2 minutes until slightly tender.
Add day-old jasmine rice, breaking up clumps with a spatula. Stir-fry until evenly mixed.
Season with soy sauce, fish sauce, sugar, and white pepper. Stir well to coat everything.
Add green onions and cook for another 1–2 minutes, then remove from heat.
Serve hot, garnished with fresh cilantro, lime wedges, and optional cucumber slices.
Notes
Use day-old rice for best texture and to avoid sogginess.Substitute tofu and plant-based fish sauce for a vegetarian version.Customize with additional vegetables like peas, bell peppers, or green beans.Add Thai chilies or chili paste for a spicier version.Top with a fried egg for extra richness and protein
