Thai Fried Rice

Some dishes instantly make me think of busy street stalls, sizzling woks, and the smell of garlic and rice hitting hot oil — and Thai Fried Rice is one of those dishes. It’s fast, fragrant, and somehow comforting and exciting at the same time.

I remember the first time I ordered it at a small Thai place years ago. I expected just another rice dish, but what came out was perfectly seasoned, fluffy jasmine rice with bits of egg, fresh veggies, and just the right amount of savoriness. Ever since then, it’s been one of those recipes I love making at home.

This version is quick, adaptable, and tastes just like what you’d get at a Thai restaurant.

Why This Fried Rice Always Hits the Spot

There’s a reason Thai Fried Rice shows up on so many menus. It’s simple, but it delivers big on flavor. The secret is day-old jasmine rice. The grains are dry and separate, which gives you that restaurant-style texture where every bite feels light and flavorful — never sticky.

I also love how versatile it is. You can make it with chicken, shrimp, tofu, or just keep it plain with eggs and veggies. It’s a perfect recipe when you want something quick, warm, and satisfying without turning the kitchen upside down.

And honestly, the aroma of rice frying in a hot wok is enough to make everyone wander into the kitchen asking, “What’s cooking?”

What You’ll Need to Make It

• Cold, cooked jasmine rice – The star of the show. Using cold rice is key to getting the perfect texture.

• Eggs – For that classic soft scramble mixed into the rice.

• Garlic – Minced finely. It’s the base flavor that ties everything together.

• Protein of your choice – Shrimp, chicken, pork, or tofu all work beautifully.

• Vegetables – Carrots, peas, or whatever you have on hand.

• Sauces –

  • Fish sauce for that salty, savory punch.

  • Soy sauce if you prefer (many Thai restaurants use a mix of both).

  • A touch of oyster sauce for depth.

• Oil – A neutral oil like vegetable or canola.

• Green onions – For freshness and color.

• Lime and cucumber – Traditional garnishes that keep things bright and refreshing.

The beauty of Thai Fried Rice is that you can build it around what’s in your kitchen. It’s forgiving and flexible.

How I Cook It Step by Step

1. Prep Everything First:
   Fried rice cooks fast, so I chop and set everything out beforehand. Garlic minced, protein sliced, veggies ready, rice fluffed.

2. Get the Wok Hot:
   I heat oil in the wok until it’s just starting to shimmer. A hot wok is what gives the rice that slightly smoky edge.

3. Cook the Protein:
   I quickly cook the chicken or shrimp until just done, then push it to the side.

4. Add Garlic:
   Just a quick stir until fragrant — it shouldn’t burn. This is where the magic starts.

5. Cook the Egg:
   I push everything to one side, crack in the eggs, scramble them gently, then mix them through.

6. Add the Rice and Sauces:
   Cold jasmine rice goes in next. I toss it quickly, coating it evenly. Then I add fish sauce, soy sauce, and oyster sauce. This is when the kitchen smells incredible.

7. Finish with Veggies and Green Onions:
   A quick toss to mix everything together, and it’s ready to serve.

Small Tips That Make a Big Difference

• Use day-old rice. Fresh rice will clump together and turn gummy. Cold rice separates easily and fries beautifully.

• Break up the rice before adding it to the wok. It saves you from fighting big clumps later.

• Don’t drown it in sauce. Just enough to season — the rice should still feel fluffy, not heavy.

• High heat matters. A hot wok gives that signature fried rice flavor and texture.

Make Ahead and Storage Tips

If I know I’m making fried rice for dinner, I’ll cook the rice the night before and let it chill in the fridge. This saves time and gives me the perfect texture.

Leftovers keep well in an airtight container for 3–4 days. When reheating, I sprinkle a tiny bit of water over the rice and warm it in a hot pan. This brings it right back to life without drying it out.

How I Love to Serve It

• Traditional Style: With a few cucumber slices and tomato wedges on the side. That little bit of freshness balances out the savory rice perfectly.

• As a Meal: I’ll pair it with chicken satay or fish cakes if I want to make it a fuller dinner.

• With Lime Wedges: A squeeze of lime just before eating lifts the whole dish.

• Spicy Version: A little chili oil or sriracha on top when I’m in the mood for heat.

This is also one of those dishes that works beautifully for lunchboxes — it reheats like a dream.

Fun Variations to Try

• Pineapple Fried Rice: Add chunks of pineapple and roasted cashews for a sweet-savory twist.

• Veggie-Loaded Version: Toss in broccoli, bell peppers, or snap peas.

• Extra Spicy: Add sliced Thai chilies or chili paste while stir-frying.

• Crispy Garlic Topping: Fry up a few garlic chips and sprinkle them on top for a crunchy finish.

Frequently Asked Questions

Can I use freshly cooked rice?
It’s not ideal. Fresh rice is too soft and tends to clump together. If you must use it, spread it on a tray to cool and dry out a bit first.

What kind of rice is best?
Jasmine rice is traditional for Thai Fried Rice. It’s fragrant, light, and gives you that classic texture and flavor.

Can I make it vegetarian?
Yes, absolutely. Just skip the fish sauce or use a vegetarian alternative, and add tofu or more veggies.

Why is my fried rice mushy?
This usually happens when the rice is too wet or the pan isn’t hot enough. Using cold rice and cooking quickly over high heat solves this.

Continue to Content

Yield: 5

Thai Fried Rice

Print

This authentic Thai Fried Rice is fragrant, flavorful, and comes together in just minutes.

Prep Time 14 minutes

Cook Time 6 minutes

Total Time 20 minutes

Ingredients

• 2 tbsp vegetable oil (or canola or peanut oil)
• 2 large garlic cloves, finely chopped
• ½ onion, diced
• 5 oz (150 g) small shrimp or thinly sliced chicken breast
• 3 green onions, cut into 1½-inch pieces
• 2 eggs, lightly beaten
• 3 cups cold, cooked jasmine rice (preferably refrigerated overnight)

Sauce Options (Choose One)

• Option 1: 1½ tbsp soy sauce + 1½ tbsp oyster sauce
• Option 2: 2 tbsp fish sauce + 1½ tbsp oyster sauce + 1 tsp sugar
• Option 3: 1½ tbsp light soy sauce + 1½ tbsp Thai seasoning sauce (such as Gold Mountain)

For Serving (Optional)

• Tomato wedges
• Cucumber slices
• Fresh cilantro

Instructions

1. Heat oil in a large wok over medium-high heat. Add garlic and onion and stir-fry just until fragrant.
2. Toss in the shrimp or chicken with the white parts of the green onions. Cook for about a minute until the protein is nearly cooked through.
3. Push the mixture to one side of the wok. Pour the eggs into the empty space and scramble quickly until just set.
4. Add the cold rice and your chosen sauce. Stir-fry for 2–3 minutes, breaking up clumps and coating every grain with flavor. Add the green tops of the onions halfway through.
5. Serve the fried rice hot with cucumber slices, tomato wedges, and cilantro on the side. It’s simple, fast, and bursting with authentic Thai flavor.

Notes

• Jasmine rice is ideal, but long or medium grain rice works too. Cold rice fries best.
• If you’re in a hurry, spread freshly cooked rice on a tray and chill quickly before stir-frying.
  
• Shrimp, chicken, or tofu all work well in this dish. Cut chicken against the grain for the most tender pieces.
  
• Thai seasoning sauce adds a deep, rich flavor similar to soy sauce, but more concentrated.
  
• Customize with extra veggies or chili for added color and heat.

Nutrition Information

Yield

5

Serving Size

1
Amount Per Serving Calories 320Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 155mgSodium 3253mgCarbohydrates 36gFiber 2gSugar 4gProtein 21g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

Thai Fried Rice is one of those recipes that proves good food doesn’t have to be complicated. A few humble ingredients, a hot wok, and ten minutes are all it takes to bring a restaurant favorite to your table.

I love how adaptable it is — whether I’m using shrimp, chicken, or just eggs, it always turns out satisfying and full of flavor. If you love takeout-style fried rice, this one’s going to be a keeper in your kitchen too.

Also try these Rice recipes:-

• One Pot Lemon Garlic Shrimp and Rice
• Hibachi Steak with Fried Rice and Vegetables
• One Pot Salmon and Rice