Thai Fried Rice Recipe


  • Rice: 3 cups cooked Thai jasmine rice (day-old or chilled is best)
  • Protein: 1/2 lb boneless, skinless chicken breast or thighs (cut into bite-sized pieces) or 1/2 lb shrimp (peeled, deveined)
  • Vegetables: 1/2 cup diced onion, 1/4 cup diced carrots, 1/4 cup frozen peas
  • Aromatics: 3 cloves garlic (minced), 1-inch piece of ginger, peeled and grated
  • Eggs: 2 large eggs


  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon brown sugar
  • 1/4 teaspoon white pepper


  • Oil: 2-3 tablespoons of neutral oil (canola, vegetable, etc.)
  • Garnish: Chopped green onions, chopped cilantro, lime wedges


  • Large wok or skillet
  • Spatula or wooden spoon


Prepare the rice:

  • The best fried rice is made with day-old or at least chilled cooked jasmine rice. This helps the grains separate and avoid a mushy texture.

Marinate the protein (optional):

  • For extra flavor, marinate the chicken or shrimp in a mixture of 1 tbsp soy sauce and 1/2 tsp cornstarch for about 15 minutes.

Make the sauce:

  • Whisk together the fish sauce, soy sauce, oyster sauce, brown sugar, and white pepper in a small bowl.

Cook the protein:

  • Heat 1 tablespoon of oil in the wok over high heat.
  • Add the chicken or shrimp and cook until browned and cooked through.
  • Remove from the wok and set aside.

Cook the vegetables:

  • Add another tablespoon of oil to the wok.
  • Add onion, carrots, and peas and stir-fry for 2-3 minutes until softened.
  • Add garlic and ginger and cook for an additional 30 seconds, until fragrant.

Scramble the eggs:

  • Push the vegetables to the side of the wok.
  • Add a bit more oil if needed, then pour in the beaten eggs. Scramble lightly, then mix them into the vegetables.

Fry the rice:

  • Add the cooked rice to the wok and toss to combine with the vegetables and eggs.
  • Pour the sauce mixture over the rice and stir-fry for 2-3 minutes, until the sauce is well-distributed and the rice is heated through.
  • Return the cooked protein to the pan and stir to combine.

Garnish and serve:

  • Remove from heat and stir in the chopped green onions and cilantro.
  • Serve immediately with lime wedges for squeezing on top.


  • Adjust the heat: Keep the heat high for the best texture and to prevent the rice from becoming soggy.
  • Customize it: Add other vegetables like broccoli, bell peppers, or chopped Thai basil for extra flavor.
  • Spice it up: Include chopped Thai bird’s eye chilies to the sauce or with the vegetables for a spicy kick.


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