An authentic recipe for Thai fried rice – just like you get in Thailand and at Thai restaurants!
Make this with shrimp/prawns, chicken or any protein you wish. If you’re feeling inspired, indulge in a Thai banquet at home with Chicken Satay Skewers, Thai Fish Cakes, and a Thai Red Curry or Green Curry!
Thai Fried Rice
I’m pretty sure every Asian country has their version of Fried Rice, and this is how the Thais make it!
This is a regular when I go out for Thai. While the “normal” thing to do is to have Thai Red Curry or Green Curry with plain steamed jasmine rice, I just can’t resist ordering fried rice instead.
Actually, come to think of it, it’s not just restricted to Thai food… Chinese Fried Rice, Nasi Goreng Indonesian Fried Rice, Indian Biryani, Mexican Red Rice, Middle Eastern spiced pilaf…… I’m a big fan of flavoured rice dishes!
What’s the difference between Thai Fried Rice and Chinese Fried Rice?
Traditionally, Thai Fried Rice is not made with soy sauce. Purists will tell you that if you use soy sauce, it becomes Chinese Fried Rice.
Though this may be the case in the past, the reality is that soy sauce is sometimes used in Thai Fried Rice – both in Thailand and in restaurants outside of Thailand. Also, a few cookbooks I have by by Thai restaurateurs use soy sauce.
So I’ve provided a choice of three sauces to choose from. Which is handy – you can choose depending on what you have or can source.
The other difference is the rice – Thai Fried Rice is made with jasmine rice whereas Chinese fried rice is made with white long grain rice.
What you need
Here’s what goes in Thai Fried Rice.
Why cold cooked rice?
A must for any fried rice, from Chinese to Indonesian! Cold, day old cooked rice dries out so the grains are separate and easy to “stir fry” to make fried rice. Freshly cooked rice becomes gluey when stir fried.
For a truly authentic Thai Fried Rice, use Jasmine Rice.
How to make it
It’s a very straightforward recipe, all cooked up in a single wok or large skillet in a matter of 5 minutes or less.
A unique technique used in Thai cooking is the way the egg is cooked – the other ingredients are pushed to the side, then the egg is scrambled on the other side before tossing through the remaining ingredients.
This same technique is also used in Pad See Ew, a popular Thai Noodle dish.
How and what to serve with Thai Fried Rice
For a truly authentic experience, serve Thai Fried Rice simply with plain wedges of tomato and slices of cucumber. This is just how Thai Fried Rice is served in Thailand!
My favourite way to serve it at home is with Chicken Satay and Thai Fish Cakes. These are dishes usually served as starters at Thai restaurants, but by adding Thai Fried Rice, I make it into a meal.
Otherwise, serve it as part of a multi-dish banquet with a selection of your favourite Thai dishes, such as:
Grilled Marinated Thai Chicken (Gai Yang) or Southern Thai Tumeric Chicken (Grilled or Baked)
Pad Thai and Pad See Ew
For more ideas, have a browse of the Thai recipe collection!
– Nagi x
Watch how to make it
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Thai Fried Rice
Ingredients
- 2 tbsp vegetable oil (or canola or peanut oil)
- 2 large garlic cloves , very finely chopped
- 1/2 onion , diced
- 5 oz / 150 g small prawns/shrimp (cooked or raw) , or chicken breast thinly sliced (Note 1)
- 3 green onion (shallots) , cut into 1.5 “/4 cm pieces
- 2 eggs , lightly beaten
- 3 cups cooked jasmine rice , cold (preferably refrigerated overnight) (Note 2)
- ONE Sauce Option (see below for options)
Sauce Option 1
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp oyster sauce
Sauce Option 2
- 2 tbsp fish sauce
- 1 1/2 tbsp oyster sauce
- 1 tsp sugar (any type)
Sauce Option 3
- 1 1/2 tbsp light soy sauce
- 1 1/2 tbsp Thai Seasoning (Gold Mountain) (Note 4)
To Serve (optional)
- Tomato wedges
- Cucumber slices
- Fresh coriander
Instructions
- Heat oil in a large wok or a large skillet over medium high heat. (Add 1 tbsp extra oil if using a skillet)
- Add garlic and onion, stir fry for 30 seconds.
- Add prawns/shrimp and white part of green onion, stir fry for 1 minute.
- Push everything to the side and pour the egg onto the other side. Scramble it quickly – about 20 seconds.
- Add the rice and Sauce of choice. Stir fry for 2 minutes, adding green part of green onions halfway through, until all the rice is coated with the Sauce.
- Serve immediately, garnished with fresh cilantro/coriander with tomato and cucumbers on the side. (See in post for more serving ideas)
Recipe Notes:
- Soy Sauce + Oyster Sauce is more akin to Thai home cooking
- Fish sauce + Oyster Sauce is the version that purists say is “real” Thai fried rice without soy sauce
- Sauce with Thai Seasoning Sauce is commonly used by Thai restaurants in Australia.
Nutrition Information:
Originally published September 2015. Updated with much needed new photos, brand new video, new writing, new process photos!
Life of Dozer
He was a damn cute puppy!
I used the oyster and fish sauce option. Then added small bits of pork chop, some pineapple, cashews, raisins and basil and made the most fantastic pineapple fried rice! It turned out better than my favorite Thai Restuarant ! It’s a keeper! Thanks for sharing!
Woot, that sounds perfect Barb!!
I feel like every time I make something from your website, I HAVE to come and rate it or else I feel so incomplete! It’s like the cherry on top to a fantastic meal. This fried rice was delicious, surprisingly easy and fast to make and tasted like the local Thai restaurants. I opted with Sauce Option 2, because fish sauce is everything in Asian food! 😉 Delicious!!
Thank you so much Esther, I really appreciate it!! – N x
Hi Nagi. I’m a major fan of your work, having enjoyed your recipes and approach to food for the past 3 years. I have never had a fail with any of your recipes until this one. I cooked and left the jasmine rice for 8 hours – beautifully fluffy. When it came time to add to the pan with the chosen oyster/fish sauce combo (correct volume) it became rather gluggy. After further cooking it dried out some, but not as it should. Any thoughts?
Hi,
Love your Thai recipes, and especially the explanations and the video how to’s. I lived in Thailand years ago and remember a fried rice version with a fried egg on top. Would you then leave out the scrambled eggs? Thanks!!
Hi Hilary, you could leave them out if you prefer, I would personally still add it!- N x
Hi Nagi! I love the pictures you’ve added showing the steps. Everything is so greatly organized. Beautiful Miss… absolutely beautiful!
I look fwd to each posting from you . It’s like chatting with my best girlfriend. Keep on cooking and sharing . Best to you and Dozer.
That’s so nice to hear Judy!!
Made this last night along with the satay chicken – just amazing! This Thai fried rice is so easy to do and so tasty! Won’t make my fried rice any other way now!!
Oh that’s great to hear Nicole!!
Hi Nagi! I visit your site almost everyday. I’ve tried many of your recipes, and they are all excellent. I appreciate your sense of humor almost as much as your pics of Dozer )))) great blog! Best recipe ever….buffalo chicken wings!
Thanks so much for the great feedback Alex!!
Currently in Phuket and have been eating fried rice and pineapple fried rice and thought about making this when I get home and then I get an email saying you have just posted a recipe for Thai fried rice. Can’t wait to try your recipe as your other recipes have never disappointed.
You are exactly right about the fish sauce and oyster combination , it tasted so authentically Thai. I look forward to your Karee crab rice version
I’m so glad you loved it Maria!
Your recipe looks good but I make pone comment; in the years I spent in Thailand during the 60s, 70s and 80s nobody ever dared to serve this dish with cilantro, it was always two or three spring onions. I hate cilantro and I detest the fact that it is used in everything, even when it is not warranted.
Hi John, You could always leave it out if you prefer!
What is the brand name for fish ,oyster and soya sauce
Hi Brema, I use a fair few different types – any will do!
Awesome!!! The recipe and incredible taste is as authentic as it gets. I would love to have a cooking collaboration with you.
I’m so glad you loved it Josephine!
Oh my… where have you been all my life. The best Thai food I have EVER tasted. Made the thai fried rice and sweet and sour chicken stir fry. Both were absolutely incredible. 100% recommended. Will only cook from your website from now on.
Thanks so much Sue, what a great compliment!
So easy and tastes amazing. Shared your page with my neighbour this morning and just took her over a bowl to try.
I love this Kate!
Yet another 5 star Nagi recipe! Super easy and quick to make, and inexpensive as well. I did not use chicken, and added frozen corn (what I had on hand). I used the soy sauce/ oyster sauce option. Thanks so much, Nagi!
It’s so versatile you can easily adapt to what’s in your fridge, I’m so glad you loved it Michelle!
Thank you, Nagi!
Just want to comment again to say thank you for this recipe. I have been eating it about 2-3 times a week for the last 7 months. So quick and easy to make after work and so damn tasty!. THANK YOU! 🙂
That’s awesome Nicholas!!
Outstanding recipe!!! I followed this almost as written but after 18 years trying, and 5 trips to Thailand, and a cooking class, I’ve figured out the “sauce”….I guess it’s a Thailand National secret. Everything you listed is added – in different amounts. Love your website and thanks so much for posting!!!
I’m so glad you loved it John!
Awesome recipe! Just got back from Hua Hin Thailand, and feel in love with street food. I was craving fried rice with chicken, and this was almost exactly the same. I added baby kale also.
Do you have a recipe for Rotee?
I would love to learn how to make it.
Hi Nagi,
Thank you for this recipe.
How long would you keep the rice before throwing away, and if I had leftovers, could I take it to work the next day and reheat it in a microwave?
Nick
Absolutely Nicholas! I keep fried rice for 2 days 🙂 (That’s assuming the rice used for cooking was 1 day old)
Excellent. Thank you for your quick response.
So good
Glad you enjoyed it Kacper!