Thai Fried Rice
Thai fried rice is a quick, savory one-pan meal of jasmine rice stir-fried with egg, vegetables, and a touch of fish sauce. It is lighter and more fragrant than other fried rices, finished with fresh lime and cilantro. Ready in 25 minutes, it is the perfect way to use up leftover rice.
- ⏱ 25 min
- 📊 easy
- 🍽 Family
Ingredients
- 4 cups cold cooked jasmine rice
- 2 eggs
- 1 onion, diced
- 1 tomato, diced
- 3 cloves garlic, minced
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- to serve lime and cilantro
Instructions
- Heat oil in a wok over high heat and scramble the eggs, then push them aside.
- Add the garlic and onion and stir-fry until soft.
- Add the cold rice and break up any clumps.
- Stir in the fish sauce and soy sauce, tossing to coat.
- Add the tomato and stir-fry for 1 minute.
- Finish with lime juice and cilantro and serve.
💡 Chef's tip
Use cold, day-old jasmine rice; freshly cooked rice is too soft and steams into clumps instead of frying up fluffy.
Jasmine rice and a final squeeze of lime are what make this distinctly Thai, giving a floral aroma and bright finish that set it apart from Chinese-style fried rice.
Nutrition (per serving)
- Calories: 380 kcal
- Protein: 11 g
- Carbs: 62 g
- Fat: 9 g
