Description
This authentic Thai fried rice recipe brings vibrant and savory flavors to your table with perfectly cooked jasmine rice, your choice of protein, fresh vegetables, and classic Thai seasonings like fish sauce, lime juice, and fresh herbs. Quick and easy, this dish is a delightful blend of textures and tastes that will satisfy your cravings and impress your tastebuds.
Ingredients
Scale
Rice and Protein
- 2 cups Jasmine Rice (or basmati if unavailable)
- 1 cup Protein Options (Shrimp, Chicken, Pork, or Tofu), diced
Vegetables
- 1 medium Onion, diced
- 1 cup Tomatoes (cherry tomatoes preferred)
- 1 cup Chinese Broccoli (or substitute with bell peppers or peas)
- 2 cloves Garlic, minced
- 1 chili, sliced (to taste)
Seasonings and Sauces
- 2 tablespoons Fish Sauce (or soy sauce for vegetarian version)
- 2 tablespoons Soy Sauce (low-sodium preferred)
- 1 tablespoon Oyster Sauce (omit for lighter version)
- 2 tablespoons Lime Juice (fresh preferred)
- 1 teaspoon Sugar (adjust to taste)
Eggs and Garnish
- 2 large Eggs, beaten
- 0.5 cup Fresh Herbs (Cilantro, Basil, Green Onions), for garnish
Instructions
- Prepare Rice and Ingredients: Rinse jasmine rice thoroughly and cook according to package instructions until fluffy. Dice your chosen protein into bite-sized pieces. Chop the onion, tomatoes, Chinese broccoli or substitute vegetables, mince garlic, and slice chili to your preferred heat level.
- Cook the Protein: Heat a large skillet or wok over medium-high heat. Add a little oil, then cook the diced protein until fully cooked and slightly browned. Remove from the pan and set aside.
- Sauté Vegetables and Aromatics: In the same skillet, add a bit more oil if needed, then sauté the diced onion, minced garlic, sliced chili, and Chinese broccoli until the vegetables are tender and aromatic. Add tomatoes last to soften without overcooking.
- Scramble the Eggs: Push the vegetables to one side of the skillet and pour the beaten eggs into the cleared space. Scramble gently until just set, then mix them with the vegetables.
- Add Rice and Combine: Add the cooked rice to the skillet with the vegetables and eggs. Stir well to combine all ingredients evenly.
- Season the Rice: Pour in the fish sauce, soy sauce, oyster sauce (if using), lime juice, and sprinkle sugar over the rice mixture. Stir thoroughly to coat everything with the sauce flavors evenly.
- Re-add Protein and Final Cook: Return the cooked protein to the skillet. Stir everything together and cook for another 2-3 minutes to blend flavors and heat through completely.
- Garnish and Serve: Remove from heat. Sprinkle chopped fresh herbs such as cilantro, basil, and green onions over the fried rice before serving for bright, fresh flavor contrast.
Notes
- Use leftover cooked rice if possible for best texture.
- Adjust chili amount based on your preferred spice level.
- To make this vegetarian, substitute fish sauce and oyster sauce with soy sauce or vegetarian oyster sauce alternatives.
- For a lighter dish, omit oyster sauce and reduce oil used in cooking.
- Serve with lime wedges on the side for extra zest.
