Thai Fried Rice

Posted in Asian Recipes
Thai Fried Rice
Thai Fried Rice comes together quickly over high heat, with shrimp, garlic, chilies, onion, shallot, eggs, basil, and a savory sauce that coats every grain. The key is using cold day-old rice and having everything ready before the wok or pan gets hot.

Ingredients

For the Shrimp:

  • ½ pound shrimp, U40-50, peeled and deveined
  • 1 tablespoon light soy sauce
  • ¼ teaspoon kosher salt
  • ¼ teaspoon white pepper
  • ½ tablespoon neutral oil
  • ⅛ teaspoon baking soda
  • 1 teaspoon cornstarch

For the Garlic-Chili Paste:

  • 5 cloves garlic
  • 2 Thai chili peppers, adjusted to your spice preference

For the Sauce:

  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon palm sugar, or regular sugar
  • ¼ teaspoon white pepper
  • ¼ teaspoon MSG

For the Fried Rice:

  • 2 cups cooked basmati or jasmine rice, dried overnight in the refrigerator
  • ½ onion, sliced
  • 1 shallot, sliced
  • 2 cups Thai basil, or regular basil
  • 2 eggs, beaten
  • 3 tablespoons neutral oil, such as avocado oil
  • Thai basil, for garnish
  • Lime wedges, for serving

Instructions

  1. Marinate the Shrimp: In a bowl, combine the shrimp with the light soy sauce, kosher salt, white pepper, neutral oil, baking soda, and cornstarch. Marinate for 15 minutes.

  2. Make the Garlic-Chili Paste: In a mortar and pestle, pound the garlic and Thai chili peppers into a paste. Set aside.

  3. Mix the Sauce: In a small bowl, stir together the oyster sauce, light soy sauce, fish sauce, palm sugar, white pepper, and MSG.

  4. Cook the Shrimp: Heat 3 tablespoons neutral oil in a wok or large pan over high heat. Saute the shrimp for 2-3 minutes, or until cooked through. Remove the shrimp and set aside.

  5. Fry the Aromatics: In the same pan, fry the garlic-chili paste for 15 seconds until fragrant. Immediately add the shallot and onion and stir-fry for 1 minute.

  6. Scramble the Eggs: Push the aromatics to the side of the pan. Add the beaten eggs and scramble them, adding 1 tablespoon more oil if needed. Mix the eggs into the aromatics.

  7. Fry the Rice: Add the day-old rice and stir-fry over high heat, breaking up any clumps, until the grains are toasted and relatively dry. Add the premixed sauce and toss until evenly combined.

  8. Finish with Shrimp and Basil: Add the cooked shrimp and basil and stir-fry for another 1-2 minutes over high heat. Garnish with lime wedges and extra basil.

Fast, Fragrant, and Built for High Heat

Thai fried rice should move quickly. Cold rice, high heat, and a hot pan help the grains stay separate instead of turning soft. Fish sauce, soy sauce, garlic, egg, lime, and herbs make it savory and bright.

Tips and Variations

  • Use day-old rice if possible.
  • Cook ingredients in stages so the pan stays hot.
  • Add chicken, shrimp, pork, tofu, pineapple, or extra vegetables.
  • Serve with cucumber, lime wedges, cilantro, and chili fish sauce.
  • Prep everything before the rice goes in because the final cooking is fast.

Nutrition Facts

  • Serving Size: 1 serving
  • Servings Per Recipe: 4
  • Calories: 520

% Daily Value

  • Total Fat: 20g (26% DV)
  • Saturated Fat: 4g (20% DV)
  • Cholesterol: 210mg (70% DV)
  • Sodium: 1150mg (50% DV)
  • Total Carbohydrates: 61g (22% DV)
  • Dietary Fiber: 4g (14% DV)
  • Total Sugars: 6g
  • Protein: 23g
  • Vitamin A: 180mcg (20% DV)
  • Vitamin C: 25mg (28% DV)
  • Calcium: 90mg (7% DV)
  • iron: 3mg (17% DV)

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is an estimate and will vary based on ingredients and preparation.