Love how heart-warming and quick and easy Thai fried rice is! All you need is some leftover rice, veggies and meat from your fridge, and you have a yummy, delicious meal in minutes!
- 2 cups of day old, dry rice
- 1/2 cup of diced onion
- 4 finely chopped garlic cloves
- 2 eggs
- 1 cup frozen peas and carrots
- 4 green onion stalks chopped into 1/4 in. pieces
- 2 boneless skinless chicken breasts thinly chopped into bite-size pieces
- 3 tsp. fish sauce or Thai white soy sauce
- 1 tsp. oyster sauce
- 1 tsp. sugar
- 1/4 tsp. white pepper powder
- 1 quartered lime,
- 6 or so cucumber slices
- handful of cilantro
- Add a few teaspoons of cooking oil to your wok.
- Throw in the onion and garlic and saute until soft, and you smell a delicious aroma.
- Add the eggs to the wok. Let them set and, then scramble them a bit.
- Then add the chicken, or whatever meat you chose, and stir-fry until it’s almost cooked through.
- Add whatever veggies you are using, and stir-fry until veggies and meat are cooked.
- I like to take out everything that is in the wok at this point, and set it on a plate, so the rice can be stir-fried on it’s own.
- The rice stays dry and doesn’t get gooey the less you have in your wok when stir-frying it.
- Add a few more teaspoons of oil to your wok.
- Make sure you have broken up the rice, so it isn’t in one huge clump. Then add it to the wok.
- Stir-fry until it’s warmed through, and some of it is crisping up.
- Add your soy sauces and sugar to taste, along with the chicken and veggies.
- Turn off the heat and mix in your green onion and dash some pepper powder in it as well.
- Then make it pretty by adding a sprinkle of cilantro on top, and two or so lime wedges and cucumber slices on the side of each plate.
Feel free to use any kind of meat or seafood you prefer. Or to make it vegetarian, leave out the meat and add in some tofu, or have it as is.
Sometimes I like to add Thai chili sauce or some put ketchup in the fried rice at the end to give it a little more color and spice, but that’s up to you.
If you want to be truly authentic, serve it with naam pla prik–a mixture of fish sauce, lime and diced Thai chilis put in a small bowl for you to add more spice and flavor at your own pleasure.
If you find that the rice isn’t tasting savory enough after adding your sauces, I like to add a little salt instead of adding more sauce because it helps keep the rice dry. The more sauce you add, there is more moisture, so the rice might clump and goop together.
- Serving Size: 2-3