Community Pick
Mom's Thai Fried Rice
"This is as close to my mom's recipe as I can get with actual measurements since she eyeballs the ingredients and never measures. It is a "classic" version, and not the spicy or pineapple version you so often see in Thai restaurants. She is a native of Thailand and owned her own fantastic Thai restaurant for many years. This recipe is one of my favorites because it is so easy. The key is to use leftover, cold, jasmine rice and Thai fish sauce ONLY, no soy sauce or it will be Chinese fried rice. Serve this with Nam Prik Nam Pla Sauce Recipe #92042 to add a little spice and something extra to this dish!"
photo by Anonymous
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 4 cups cooked cold jasmine rice (cold rice is essential so the grains will not stick together when stir frying)
- 3 tablespoons peanut oil
- 4 cloves freshly minced garlic
- 1 1⁄2 1 1/2 cups lean pork (its easiest to get thin slices if the meat is still partially frozen) or 1 1/2 cups beef, thinly sliced (its easiest to get thin slices if the meat is still partially frozen)
- 2 eggs
- 4 green onions, sliced thin
- 2 teaspoons palm sugar (table sugar is fine if you can't find palm sugar)
- 3 tablespoons Thai fish sauce (no substitutes)
- 1 tablespoon oyster sauce
- 3⁄4 cup frozen peas (not traditional but I like to add them anyway)
- 1 cucumber, sliced
- 2 limes, cut into wedges
directions
- 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.
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Reviews
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This was the surprise hit of my rather complex dinner - & so easy too!! Thanks for posting! -
I have literally made this dozens of times over the last couple of years, no longer have to measure because I know it off by heart & if I have rice cooked I can whip it up in no time and it is very versatile. I have been to thailand twice and this is very close to what I have over there. and these are the changes I have been using. I quite often make it with or without chicken, egg, tofu or even mushrooms. I almost always 1-2 cups of beanshoots and don't use any sugar. It is quite nice with brown rice too but then benefits from some sugar, pineapple is nice w the brown rice. I also love to add some diagnally sliced green beans and sometimes chopped peanuts, chilli flakes or tomato sauce. This is also a delicious base to use with noodles and vegies etc instead of rice. -
I added Thai Basil (chopped and stir fried) and fresh cilantro at the end (chopped); also i seasoned the chicken and shrimp with some mushroom soy sauce, garlic and cayenne before sauteing. So yummy!
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I used Trader Joe's frozen microwave Jasmine rice and - since TJ's didn't have fish or Oyster sauce - I used their green Thai curry instead. It came out GREAT! -
I was exceedingly happy with this recipe. I wanted a side dish for a Thai chicken meal so I made it with just veggies and it was fantastic. Everyone had seconds and there was not a grain leftover. Exactly the right combo of sweet and sour and umami. Will be making this one regularly. Can't wait to make it with chicken!
see 27 more reviews
Tweaks
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What I love about good Thai food is the balance of sweet/sour/salt and heat, and this dish delivered. It was wonderful, and very different from Chinese fried rice. I used sliced sugar snap peas instead of frozen peas and they gave it a nice crunch as well as sweetness. I had to substitute brown sugar for the palm sugar because I couldn't find any in my area. I used thinly sliced pork tenderloin, and added a little sambal oelek for spice instead of the nam prik nam pla sauce. The lime squeezed over the dish before serving gave it the perfect amount of sour. I'm glad I made the whole recipe for just the two of us - DH ate much more than his share! -
Oh yum!!! this is an excellent recipe for fried rice. I made it in my wok, and I used pork that was sliced thin, I used FROZEN regular white rice instead of the Jasmine. We had it with chop suey.... It was wonderful, my family really enjoyed this fried rice dish. Thanks so much for posting Shimmerchk, I will be making it again...Kittencal :)
RECIPE SUBMITTED BY
shimmerchk
Poulsbo, CA
<p>Hello, My name is Monica and I am a 35 year old, happily married mom of 2. After working as a project manager for many years, I currently am a stay-at-home mom to our beautiful daughter Hannah who is 10 years old,& our sweet son Liam who is 6. I love being home with them! I am a Navy wife of 19 years. It is an adventurous, fun, sometimes stressful life but we are proud to be a Navy family in service of our country. <br />Cooking is one of my passions. I could sit down and read recipes like I would a regular novel. I would say I am more of a recipe gatherer rather than a recipe orginator. I do tweak things a lot to suit my families taste, but other than that I rely on recipes for ideas and technique. I find most of my own recipes have been posted in some form or another here, but I look forward to having more to add in the future. <br />I am an avid baker and also love international foods. Being half Thai, I love Thai food and have gotten my family to learn to appreciate it as well.</p>
