Thai Fried Rice is quick to make, incredibly satisfying, and packed with bold flavors. It’s the perfect one-pan meal—ready in under 30 minutes and ideal for using up leftover rice. Customizable with whatever protein or vegetables you have on hand, it works equally well for lunch, dinner, or meal prep. It’s also less greasy than takeout and comes together with simple, pantry-friendly ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked jasmine rice (preferably day-old) eggs vegetable oil garlic onion carrots (optional) scallions soy sauce fish sauce sugar lime juice white pepper or black pepper protein of choice (shrimp, chicken, tofu, ) fresh cilantro (for garnish) cucumber slices and lime wedges (for serving)
Directions
Heat oil in a large wok or skillet over medium-high heat.
Add minced garlic and cook until fragrant, about 30 seconds.
Add diced onion and carrots, and stir-fry until slightly softened.
Push the vegetables to one side of the pan and crack in the eggs. Scramble and cook until set.
Add your choice of protein and stir-fry until fully cooked (if using pre-cooked protein, just heat through).
Add the cold jasmine rice, breaking up any clumps with a spatula.
Stir in soy sauce, fish sauce, sugar, pepper, and lime juice. Mix well to coat the rice evenly.
Add chopped scallions and stir-fry for another minute.
Remove from heat and garnish with fresh cilantro.
Serve hot with cucumber slices and lime wedges on the side.
Servings and timing
This recipe makes approximately 4 servings. Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Variations
Vegan: Skip the egg and fish sauce; use soy sauce or tamari and a splash of lime for flavor.
Spicy Version: Add Thai chili peppers or a dash of sriracha.
Pineapple Thai Fried Rice: Stir in diced pineapple for a sweet and savory twist.
Basil Fried Rice: Add Thai basil for extra aroma and depth.
Brown Rice: Use brown jasmine rice for a whole grain option.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, stir-fry in a hot skillet with a splash of oil or microwave in short intervals, stirring in between. Avoid freezing as the texture of the rice can become mushy after thawing.
FAQs
What’s the best rice for Thai Fried Rice?
Day-old jasmine rice is ideal—it’s dry enough to prevent clumping and gives an authentic texture.
Can I use freshly cooked rice?
Fresh rice can be too soft and sticky. If using fresh, spread it out and let it cool completely before frying.
Is fish sauce necessary?
Fish sauce adds signature Thai umami flavor, but you can use soy sauce or a vegan fish sauce alternative.
What proteins work best?
Shrimp, chicken, tofu, all work well. You can also use leftover meat from another meal.
Why does my fried rice turn out soggy?
Too much moisture. Use cold, day-old rice and don’t overcrowd the pan.
Can I make this ahead of time?
Yes, it’s great for meal prep. Store and reheat as needed throughout the week.
What vegetables go well in Thai Fried Rice?
Carrots, onions, scallions, peas, bell peppers, and even tomatoes can be used.
How is Thai Fried Rice different from Chinese Fried Rice?
Thai Fried Rice uses jasmine rice, fish sauce, and lime juice, giving it a sweeter, more aromatic flavor.
Is Thai Fried Rice gluten-free?
It can be made gluten-free by using gluten-free soy sauce and omitting the fish sauce or using a GF version.
Can I double the recipe?
Yes, but cook in batches to ensure everything fries evenly and doesn’t steam.
Conclusion
Thai Fried Rice is a flavorful, flexible dish that brings the vibrant tastes of Thailand into your kitchen. With its aromatic jasmine rice, savory-sweet sauce, and endless customization options, it’s a go-to recipe for quick dinners or next-day lunches. Skip the takeout and enjoy a homemade version that’s fresh, delicious, and sure to satisfy
Thai Fried Rice is a fragrant, savory stir-fry made with jasmine rice, vegetables, eggs, and your choice of protein. Seasoned with soy sauce, fish sauce, lime juice, and herbs, it’s a quick and flavorful dish that brings authentic Thai taste to your table.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Dish
Method:Stir-Fried
Cuisine:Thai
Diet:Gluten Free
Ingredients
4 cups cooked jasmine rice (preferably day-old)
2 eggs
2 tbsp vegetable oil
3 cloves garlic, minced
1 small onion, diced
1/2 cup carrots, diced (optional)
3 scallions, chopped
2 tbsp soy sauce
1 tbsp fish sauce
1 tsp sugar
1 tbsp lime juice
1/4 tsp white pepper or black pepper
1 cup protein of choice (shrimp, chicken, tofu, etc.)
Fresh cilantro (for garnish)
Cucumber slices and lime wedges (for serving)
Instructions
Heat vegetable oil in a large wok or skillet over medium-high heat.
Add minced garlic and sauté for about 30 seconds until fragrant.
Add diced onion and carrots; stir-fry for 2–3 minutes until slightly softened.
Push vegetables to one side and crack eggs into the pan. Scramble and cook until set.
Add your protein and stir-fry until cooked through. If using pre-cooked protein, just heat it through.
Add the cold jasmine rice, breaking up clumps with a spatula.
Stir in soy sauce, fish sauce, sugar, pepper, and lime juice. Mix well to combine evenly.
Add chopped scallions and cook for another minute.
Remove from heat and garnish with fresh cilantro.
Serve hot with cucumber slices and lime wedges on the side.
Notes
Use day-old rice for the best texture.Customize with your favorite vegetables and protein.Make it spicy by adding Thai chili or sriracha.Skip fish sauce and eggs for a vegan version.Cook in batches if doubling to avoid steaming the rice.
