Ingredients
- 2 cups cooked jasmine rice (preferably cold, day-old rice works best for fried rice as it helps create that perfect texture)
- 2 tablespoons vegetable oil (or any oil you prefer)
- 2 cloves garlic, minced
- 1 tablespoon ginger, finely grated
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 eggs
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (this is what gives Thai food its distinct flavor, but you can substitute with more soy sauce if needed)
- 1 tablespoon sugar
- 1 tablespoon lime juice (freshly squeezed for the best flavor)
- 1–2 Thai bird’s eye chilies, minced (adjust based on your spice tolerance)
- 1/2 cup frozen peas and carrots, thawed (you can also use fresh vegetables, but this is a great shortcut)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, chopped (for garnish)
- Lime wedges (for serving)
Instructions
1. Prep the rice: If you’re using fresh rice, make sure it has cooled down. Fresh rice can be too soft and sticky for fried rice, so day-old rice is perfect for achieving that perfect fried rice texture.
2. Heat the oil: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Let it get nice and hot before adding the ingredients, which will help them cook quickly.
3. Add garlic and ginger: Add the minced garlic and ginger to the hot oil, and stir-fry for about 30 seconds until fragrant. Be careful not to burn it—you just want to release those lovely flavors.
4. Stir-fry the veggies: Add the diced onion and bell pepper to the pan. Stir-fry for another 2-3 minutes until they soften and start to get a little bit of color. This is where your rice starts to develop a rich, savory base.
5. Scramble the eggs: Push the vegetables to one side of the pan and crack the eggs into the other side. Scramble them until cooked through, then mix them into the veggies.
6. Add the rice: Once the eggs are cooked, add the cold rice to the pan. Break up any clumps with a spatula and stir everything together, ensuring the rice gets coated with the oil and veggies.
7. Season the rice: Add the soy sauce, fish sauce, sugar, and lime juice. Stir to evenly coat the rice in these flavorful liquids. This is where the magic happens, as the rice soaks up all those savory and tangy flavors.
8. Add the peas and carrots: Toss in the thawed peas and carrots, and stir-fry for another 1-2 minutes until everything is well combined and heated through.
9. Add the chilies: For an extra kick, add the minced bird’s eye chilies. Stir well, and adjust the quantity to your liking depending on how spicy you want the dish to be.
10. Garnish: Once the rice is perfectly cooked and heated, sprinkle with fresh cilantro and green onions. This adds brightness and freshness that balances the richness of the fried rice.
11. Serve: Serve the Thai Fried Rice with lime wedges on the side. Squeeze some lime over the rice before taking a bite for a fresh burst of citrus.
Nutrition
- Serving Size: 4
- Calories: 350
- Fat: 12g
- Carbohydrates: 50g
- Protein: 10g