Thai Fried Rice

Posted in Recipe Collections / Favorite Recipes: Thai, Persian, Korean, French, and More
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 is a quick-cooking dish, so the flavor comes from preparation as much as from the ingredients themselves. The garlic-chili paste hits the hot oil first, then the onion, shallot, egg, rice, sauce, shrimp, and basil follow in quick succession. Once you start cooking, there is not much time to pause.

The shrimp gets a short marinade with soy sauce, white pepper, cornstarch, and a little baking soda. That helps season the shrimp and gives it a pleasant, snappy texture after a quick stir-fry.

The Rice Matters

Do not use freshly steamed rice for this recipe. Fresh rice carries too much moisture and can turn fried rice soggy or mushy. Day-old rice that has dried in the refrigerator gives you separate grains that can toast in the pan and absorb the sauce without collapsing.

If the cold rice is clumped together, crumble it before cooking or break it up as soon as it hits the pan. Each grain should have a chance to touch the hot surface and get coated in the aromatics and sauce.

Serving Ideas

Serve Thai Fried Rice hot with lime wedges, extra basil, and sliced chilies on the side. It pairs well with cucumber salad, Thai fresh rolls, chicken satay, or a simple bowl of clear soup. A fried egg on top also makes it feel extra complete.

For a casual dinner, this can stand alone as the main dish. For a larger spread, serve smaller portions alongside curry, stir-fried greens, or grilled chicken.

Variations

Shrimp is excellent here, but the same method works with chicken, pork, beef, tofu, or leftover roasted meat. Cook the protein first, remove it from the pan, then add it back at the end so it stays tender.

Thai basil gives the dish its best fragrance, but regular basil can work if that is what you have. For a spicier version, add more Thai chilies to the paste. For a milder version, use one chili or remove the seeds before pounding.

Prep Tips

Success is in the prep. Mix the sauce, pound the garlic-chili paste, slice the onion and shallot, beat the eggs, and portion the rice before turning on the heat. Fried rice moves fast, and having everything within reach keeps the ingredients from overcooking or burning.

A wok is ideal, but a large skillet can work too. The important thing is high heat, enough oil, and room to toss the rice. If your pan is small, cook in batches so the rice fries instead of steaming.