Best 20 Thai Fried Rice Recipes

THAI SPICY BASIL CHICKEN FRIED RICE

Steps:

• Whisk together the oyster sauce, fish sauce, and sugar in a bowl.
• Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
• Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.

THAI SPICY BASIL FRIED RICE

Steps:

• Whisk together oyster sauce, fish sauce, soy sauce, and sugar. Set aside.
• Spray a wok or large frying pan with olive oil spray and heat over medium-high heat.
• Add the garlic and chili (or serrano) peppers and stir fry for 30 seconds.
• Add the red pepper and onion and stir fry until the onion is translucent. If using chicken or beef, add it with the the onion and red pepper. Cook until chicken is done, or beef is about medium.
• Push ingredients in the wok/pan aside and quickly scramble the egg.
• Add the oyster sauce mixture and stir everything together.
• Raise the heat to high and add the chilled rice. Stir until blended with the sauce and other ingredients, breaking up clumps of rice with the back of a spoon.
• Add more soy, oyster, or fish sauce, if necessary (or to taste).
• When everything is blended together and rice is hot, remove from heat and stir in the basil.
• Garnish with cilantro, if desired.

THAI FRIED RICE

Steps:

• Heat a large skillet or wok over medium heat and cook bacon until browned and crisp, about 5 minutes. Drain, reserving bacon grease in a bowl. Spoon 2 tablespoons grease back into the skillet.
• Increase heat to medium-high and cook garlic until fragrant, about 30 seconds. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato and pineapple and stir-fry until warmed through, about 2 minutes.
• Increase heat to high and add 1 tablespoon bacon grease. Add rice and stir-fry, breaking up with a spatula so it gets coated well with bacon grease. Cook for about 3 minutes. Season with ketchup, soy sauce, sugar, and white pepper.
• Move rice mixture to one side of the skillet or wok and pour beaten eggs onto the empty side. Stir-fry until eggs are almost set, 2 to 3 minutes. Mix eggs with rice mixture. Fold in bacon bits. Serve with cucumber, green onions, cilantro, lemon wedges, and chile peppers.

THAI BEEF FRIED RICE

Steps:

• Warm vegetable oil and sesame oil in a wok or large skillet. Add bell pepper, onion, and green onion; cook for 2 minutes. Add ground beef, sprinkle garlic powder over mixture, and cook for 1 minute longer.
• Stir in diced tomato, fish sauce, and soy sauce; saute for 2 minutes. Add rice, mix until combined, and cook until heated through, 7 to 10 minutes. Season with salt and pepper and squeeze lime wedged over top.
• Pour beaten egg into a separate, small pan and let cook for 30 seconds. Lift the edges of the omelet so that any uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set, about 4 minutes.
• Divide rice into two portions and serve 1/2 of the omelet over each serving.

KAO PAD (THAI-STYLE FRIED RICE)

Steps:

• Choose and prepare vegetables. Select a combination with a variety of colors.
• In a wok, heat the oil and stir fry the ginger and garlic until golden.
• Remove them with a slotted spoon and save for later.
• In the same oil, stir-fry the vegetables until just cooked. Add the harder ones (like carrots) first, and the tender ones (like sprouts) last.
• Remove the vegetables from the wok and set aside.
• Add the rice to the wok and heat thoroughly.
• With your stirring spoon, make a hole in the center of the rice, down to the wok and put in the eggs.
• Stir until they are pretty well set before you mix them into the rice. The more you cook the eggs before stirring them into the rice, the drier the dish will be.
• Add the tomatoes, the reserved ginger and garlic and the stir-fried vegetables.
• Finally, mix in the chili sauce, soy sauce and lime juice.
• For serving, top each serving with thin slices of scallions. Put thin slices of lime on the side.

THAI PINEAPPLE SHRIMP FRIED RICE

Steps:

• Heat oil in a large nonstick skillet over medium-high heat; add shrimp and stir-fry 1 minute or until they turn pink on the outside but are only halfway cooked through. Remove shrimp to a plate with a slotted spoon.
• Add to skillet bell pepper, onion, garlic, and chile; stir-fry 3 minutes or until onion is translucent. Add eggs and stir-fry 30 seconds.
• Stir in rice, separating grains with back of spoon, and stir-fry 2 minutes. Add fish sauce, soy sauce, and lime juice; cook, stirring, for 2 minutes.
• Return shrimp to skillet with fresh pineapple and stir-fry 2 minutes or until shrimp are cooked through. Stir in cashews and cilantro.

THAI-STYLE FRIED RICE

Steps:

• Combine the chile and 2 tablespoons of the fish sauce in a small dipping bowl. Set aside. Heat a well-seasoned wok or frying pan over high heat. Add the oil and almost immediately add the garlic, ginger, and 2 tablespoons of scallions. Stir constantly for about 40 seconds. Be careful not to burn the mixture. Add the pork and continue to stir for 3 minutes, or until the pork is no longer pink.
• Stir in the bok choy and cook until it is just tender, a couple of minutes. Stir in the cooked rice. Add the remaining tablespoon of fish sauce and heat through, about 2 minutes.
• Serve immediately, garnish with cilantro, cucumber, the remaining tablespoon of scallion, and the lime. Serve the dipping sauce on the side.

THAI STYLE FRIED RICE... WITH A CURRY FLAVOR, HMMM!!!

Steps:

• Be sure rice is completely cool, better cold!
• Heat oil in wok over medium heat and stir-fry onions and chilies until soft.
• Add the the red curry paste along with the curry powder to the pan and fry until the oil separates from the mixture.
• Along with the garlic, add pork or chicken and fry until cooked.
• Add shrimp and cook until they turn pink.
• Add rice and toss thoroughly until coated with curry mixture and heated through.
• If your wok is large enough, push rice to side and pour eggs into center. Cook and stir until eggs just start to set, then mix with rice, tossing on high until eggs are cooked. (Cook eggs in small fry pan until they just start to set if wok is not large enough, then add to rice.).
• Sprinkle pepper and fish sauce evenly over top and lightly toss, remove from heat.
• Now lightly toss the chopped green onions into the rice.
• Have the fresh chopped coriander and basil available for personal preferences, along with fish sauce, soy sauce, and Thai-style chili sauce!

THAI-INSPIRED BEEF FRIED RICE

Steps:

• Heat a wok or skillet over medium-high heat. Add vegetable oil and cook shallot and minced chiles until translucent and fragrant, 3 to 5 minutes. Add garlic and stir-fry until fragrant, about 1 minute. Mix in ground beef and cook, stirring often, until evenly browned, about 5 minutes. Use a slotted spoon to transfer the beef mixture to a plate.
• Reduce heat to medium and stir in rice, breaking up any lumps. Allow rice to cook, folding it constantly to soak up the juices from the wok, about 10 minutes. Make a well in the middle of the rice and add beaten eggs. Swirl the eggs and rice together with small circular motions until all the rice is coated with eggs.
• Return the beef mixture to the wok and toss to combine. Drizzle with soy sauce, fish sauce, and oyster sauce while tossing to mix. Cook for another few minutes until well combined. Remove from heat. Fold in cilantro and basil.
• Distribute between 2 bowls and squeeze 1 lime wedge on each serving.

THAI SPICY BASIL CHICKEN FRIED RICE

Steps:

• Whisk together the oyster sauce, fish sauce, soy sauce, and sugar
• Heat the oil in a wok over medium-high heat until the oil begins to smoke.
• Add the mixture of oyster sauce, fish sauce, soy sauce, and sugar.
• Stir for a minute or two to heat.
• Add the garlic and Serrano peppers, stirring quickly.
• Stir in the chicken, bell pepper, and onion. Cook until the chicken is no longer pink.
• Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
• Remove from heat and mix in the basil leaves.
• Garnish with sliced cucumber and cilantro as desired.

THAI CHICKEN FRIED RICE WITH BASIL - KAO PAD KRAPAO

Steps:

• In a wok or large skillet, stir-fry garlic in oil until golden; then add chilies and chicken and stir-fry until chicken is cooked.
• Add rice, sugar, fish sauce, and soy sauce, and stir-fry, mixing gently.
• When well mixed, add shallots, basil leaves and cilantro; cook another minute or so, and serve.
• If you desire, serve with lime wedges, chile sauce, fish sauce, or soy sauce at the table.

THAI FRIED RICE NOODLES WITH CHICKEN OR TOFU (GLUTEN-FREE) RECIPE - (4.1/5)

Steps:

• Marinate the chicken or tofu by pouring the cornstarch/soy sauce mixture over and stirring well. Set aside. Soak rice noodles in a pot of hot water 5 to 12 minutes, or just until noodles are soft enough to eat, but still firm and a little bit 'crunchy' (they will finish cooking later). Drain and briefly rinse noodles with cold water to keep from sticking. Set aside. Combine all stir-fry sauce ingredients, mixing them together in a cup. Set aside. Heat a wok or large frying pan over medium-high heat. When hot, add 2 tablespoons oil and swirl around, then add the garlic, ginger, chicken or tofu (together with the marinade), mushrooms, and a few tablespoons of stock. Stir-fry 5 minutes, or until chicken or mushrooms are cooked. When pan becomes dry, add a little more chicken stock, 1 t 2 tablespoons at a time - enough to keep the ingredients sizzling. Add red pepper and stir-fry another 1 to 2 minutes. Add the noodles plus stir-fry sauce. Using two utensils, lift and turn the noodles or use a tossing motion, like tossing a salad. Stir-fry in this way until the sauce is well distributed throughout the noodles (1 to 2 minutes). Add bean sprouts, continuing to stir-fry another minute. Remove from heat and taste-test for salt/flavor, adding 1 tablespoon more fish sauce or soy sauce if not salty enough. If too salty, add another squeeze of lime juice. To serve, lift noodles out of the wok or frying pan and mound on a serving platter. Sprinkle with fresh coriander and garnish with wedges of fresh-cut limes. For those who like it spicy, serve with Thai Chili Sauce on the side, and ENJOY!

PERFECT THAI FRIED RICE WITH MARINATED CHICKEN

Steps:

• Combine chicken thighs, 2 tablespoons soy sauce, brown sugar, and black pepper in a bowl. Cover and marinate in the refrigerator, 2 hours to overnight.
• Heat a wok or very large skillet over high heat for 30 seconds. Pour in vegetable oil. Reduce heat to medium; add onion and garlic. Cook and stir until fragrant, about 2 minutes.
• Increase heat to high and add marinated chicken to the wok; cook, stirring constantly, until no longer pink, about 4 minutes.
• Push chicken mixture to one side of the wok; pour eggs into the empty side. Cook until just starting to set, about 2 minutes. Stir eggs slowly until scrambled. Mix into the chicken mixture. Season with 3 tablespoons soy sauce, sugar, and white pepper; stir for 1 minute.
• Stir rice into the wok until evenly incorporated and heated through, about 4 minutes. Remove from heat; stir in green onion and cilantro. Mix gently until combined.

FRIED RED THAI JASMINE RICE WITH SHRIMP

Steps:

• Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil, tilt to spread across the pan, and add the carrot and shrimp. Stir-fry until the shrimp is pink and opaque, about two minutes. Add the garlic, and stir-fry just until golden, 15 to 30 seconds. Add the rice. Stir-fry for about two minutes by scooping the rice up, then pressing it into the pan and scooping it up again. The rice should have a seared taste. Add the scallions and fish sauce, stir together for a half-minute to a minute and transfer to a platter. Sprinkle the cilantro over the top, and serve, passing the garnishes of your choice. Diners should squeeze lime juice onto their rice as they eat.

THAI STIR-FRIED RICE NOODLES WITH BASIL AND CHILLIES - KWAY TEOW

Steps:

• Boil the noodles until tender to your liking, then drain and set aside till needed.
• Set up a little system of bowls to help you when you cook.
• Place the garlic in one and the chiles in another.
• Mix the sugar, salt and pepper in a third bowl.
• Mix the fish sauce and the soy sauce in a fourth bowl and keep them all near your wok or frying pan.
• Heat the oil in your pan until nice and hot then add the garlic.
• In about 30 seconds, when it sizzles nicely and starts to turn golden (but before it burns), add the peppers and stand back a little.
• Stir them for 30 seconds or so more until they get really fragrant (you'll know when).
• Add the pork and cook until it browns, breaking up the meat as it lumps.
• Sprinkle in the sugar from the bowl to season the meat, and toss until it is mixed.
• Pour in the fish/soy from its bowl and stir quickly while it thickens just a bit, usually about 1 minute or so.
• Add the rice noodles to the pan and toss and turn them to mix the meat into them, using your tools to break up any spots that may try to clump (add a little oil if they clump badly).
• Stir in about 3/4 of the basil and cook just till it begins to wilt, then add the tomatoes and remove the pan from the heat.
• Mix once, and pour on a serving platter.
• Garnish with the rest of the basil and serve hot, with sambal oelek, or sriracha sauce, if desired.

THAI-INSPIRED FRIED RICE

Steps:

• Heat a small skillet over medium heat. Cook and stir chicken until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Heat 2 tablespoons butter in a large wok over medium heat; stir in onion and garlic. Cook and stir until softened and onion is translucent, about 5 minutes. Stir in the cooked chicken, pineapple, and 3 tablespoons pineapple juice, 1 to 2 minutes. Add rice, 4 tablespoons cilantro, and the remaining 2 tablespoons butter; cook and stir until thoroughly mixed, about 5 minutes.
• Pour sweet and sour sauce, teriyaki sauce, soy sauce, sugar, salt, and pepper into the rice mixture. Cook and stir to combine, 5 to 8 minutes. Mix in the remaining 4 tablespoons cilantro, 1 to 2 minutes.

MOM'S THAI FRIED RICE

Steps:

• Heat peanut oil in a wok or large skillet over medium high heat.
• While pan is warming, toss the cold rice with your hands, making sure to separate the grains from any clumps.
• Add the garlic to the heated wok, and toss until fragrant and slightly golden.
• Add chicken, beef, or pork and stir fry for about 1 minute.
• Push the meat and garlic up the sides making a well in the middle and add eggs.
• Scramble eggs for 1 minute in middle of pan then, add green onions and peas and incorporate all ingredients together, stir frying for another minute.
• Add rice, turning over rice with pan ingredients several times to coat and stir frying for 2-3 minutes. You want the rice to begin to have a toasted smell, making sure that all the ingredients are constantly being moved around the pan for even cooking.
• If your pan seems to have cooled down to the point where the ingredients are no longer sizzling, you may need to turn the heat up slightly.
• Sprinkle in the sugar and add the fish sauce and oyster sauce.
• Stir fry all ingredients together for one minute more or until sauces are absorbed and mixture is completely combined. Transfer to serving platter.
• Garnish plate edge with sliced cucumber, lime wedges, and additional whole green onions if desired.

THAI PORK FRIED RICE

Steps:

• Heat a large wok over high heat until small wisps of smoke rise from the wok. Pour peanut oil into the wok and quickly stir garlic into the hot oil, followed by pork. Cook and stir until pork is browned and no longer pink inside, about 5 minutes.
• Stir rice into pork mixture; add soy sauce and fish sauce. Cook and stir mixture for about 30 seconds. Mix mung bean sprouts, onion, grape tomatoes, dried chiles, and cilantro into rice. Cook and stir until mung bean sprouts are slightly wilted and translucent, 2 to 3 minutes.
• Push the fried rice up the sides of the wok, leaving a bare spot in the center. Pour beaten egg into the bare spot and scramble egg until firm and no longer runny, about 1 minute. Stir fried rice with scrambled egg, sprinkle with green onion and white pepper, and remove from heat. Squeeze lime juice over the top and toss rice lightly to combine. Remove dried chiles before serving.

THAI SHRIMP FRIED RICE WITH PINEAPPLE

Steps:

• prepare rice by crumbling it with your fingers, breaking up the bigger lumps, and set it aside in a bowl.
• heat wok or large, deep skillet over high heat. add oil until it sizzles, and then add garlic and onion and toss well until shiny and fragrant, about 1 minute add shrimp and cook, tossing now and then, until the onion begins to wilt and shrimp are pink and cooked through, 2-3 minute.
• add rice, fish sauce, and sugar and toss well. add pineapple and green onion and cook about 2 min more, tossing often, until rice is tender and heated through. serve hot or warm.

CLASSIC THAI FRIED RICE

Steps:

• Heat the oil in a wok over medium-high heat.
• Add the garlic and stir-fry for 1 minute.
• Add the curry paste and stir-fry until it releases its aroma.
• Add the tofu and cook another 3 minutes.
• Add the rice, mix and fry for 2 minutes.
• Add the soy sauce, green onion and cilantro and transfer to a serving dish and garnish.
• Serve immediately.
• Refrigerated it will keep a couple of weeks.