Easy Thai Fried Rice

Easy Thai Fried Rice

Thai Fried Rice is one of my favorite go-to meals on a busy weeknight. Whenever we make a stir-fry or other dish that calls for rice, I like to make twice the amount of rice we need so I can save some of it to make fried rice another night. Fried rice is best when made from stale, cold rice that has been kept in the fridge. Whenever I’ve tried to make it with fresh rice it just becomes a sticky glob. I wouldn’t recommend it.

I’ll let you in on another secret, too – when the husband and I go out for Thai (or Chinese, or Japanese, or anywhere that gives you white rice), we always say “yes” when they offer us extra rice for the table. Then we box it up, take it home, stick it in the fridge, and make fried rice later in the week. Score!


You’ll be surprised how quickly and easily this recipe comes together. It’s also a great way to use up any leftover vegetables or meat you have around the house. I’ll provide you with the basic fried rice recipe, and you can feel free to throw in whatever random stuff you have to make it your own. Carrots, bell peppers, broccoli, pineapple, chicken, pork, beef, tofu, Thai chili peppers, and basil are all excellent additions.

thaifriedrice2Here’s the basic recipe:

Makes: 4  servings, 1 1/4 cup each


  • 4 c. cold, leftover rice (jasmine works best)
  • 2 eggs, beaten
  • 2 green onions, chopped
  • 2 tsp. fish sauce
  • 2 tsp. reduced sodium soy sauce
  • 1/2 tsp. fresh minced ginger (or use 1/8 tsp. ground ginger)
  • 1 clove garlic, minced
  • 1 Tbsp. sesame oil
  • 4 Tbsp. fresh cilantro, chopped


  1. Add your oil to a wok or large frying pan and heat over medium-high. When the oil is hot, add your garlic and fresh ginger (if using ground, wait to add it until you add the rice). Saute for 60 seconds.
  2. Add your rice and stir it around to coat it in oil. You may feel like you want to add more oil, but don’t. You need the rice to get some good color and texture on it, and too much oil will just make it…well, oily.
  3. Fry the rice for 30 seconds and then stir it around to expose the un-fried side to the heat. Cook for another 30 seconds, and stir. Add your soy sauce and fish sauce and stir it in.
  4. Move your rice mixture out of the center of the pan, making a little well for your eggs. Pour your beaten eggs into the center and let them cook for a few seconds undisturbed. Now, break up the eggs and stir into your rice, making sure to mix everything together well.
  5. Add your green onions and cilantro and stir well. Taste a bite of it with a spoon to make sure everything is seasoned well and heated through. If it needs more flavor, add a bit more soy sauce, or even some red pepper flakes for some heat.
  6. Serve garnished with a bit more cilantro for color. Enjoy!


Nutrition (per serving):

245 calories, 4 g. fat, 7 g. protein, 46 g. carbs, 1 g. fiber. WW PointsPlus: 7


6 responses »

  1. Pingback: Peanut Panang Beef Curry | if looks could kale

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