Classic Thai Fried Rice

On with 0 Comment
Classic Thai Fried RiceLike several other popular recipes, fried rice can be cooked in almost infinite ways. Thai fried rice is one of the easiest fried rice recipes that can be cooked fairly quickly and tastes great. There is a lot of scopes to enhance and improvise this recipe. The selection of rice is very important in getting the right texture and flavor for the recipe. I prefer to add slightly tangier flavor in this recipe though you can moderate it according to your preferences. Needless to say, to enjoy it to the fullest, consume piping hot servings. Refrigerated leftovers simply do have that punch. Use a traditional Chinese wok to cook this delicious and irresistible preparation on a high flame to get the best possible results.

Classic Thai Fried Rice
Classic Thai Fried Rice

Spicy Thai fried rice

Do relish this classic Thai fried rice preparation consisting of boneless chicken, veggies and flavorful spices for a fulfilling and lip smacking meal.

Preparation Time: 25 minutes
Cooking time: 25 minutes
Servings: 5

  • 3 cups jasmine rice (cooked)
  • 1 egg (whipped)
  • 1/2 cup chicken breast (cut into stripes)
  • 100 gm onion (sliced)
  • 2 garlic cloves (finely minced)
  • 2 tsp dark soy sauce
  • 1 tsp fish sauce
  • 1 green onion (chopped)
  • pinch of white pepper powder
  • few drops of sesame oil
  • lemon wedge (for garnish)
  • 3 tsp peanut oil
  • salt to taste


  1. Heat peanut oil in a wok on a high flame.
  2. Add onion and garlic and toss for about 1 minute.
  3. Add jasmine rice and chicken stripes and saute for 2 minutes.
  4. Create a hollow space in between and add whipped egg.
  5. Scramble it for a while and mix everything well.
  6. Season with soy sauce, fish sauce, white pepper powder, sesame oil and salt.
  7. Keep the flame high and saute for 3 to 4 minutes.
  8. Finally add chopped green onion and quickly toss for half a minute.
  9. Bring down from the flame and immediately arrange in a serving plate.
  10. Garnish with a lemon wedge and serve hot.


Post a Comment