Aug 28 2026
Restaurants›Asian 1 Restaurant Burlington›Thai Spicy Fried Rice Recipe

Thai Spicy Fried Rice Recipe

Inspired by Asian 1 Restaurant Burlington
Time30m
Serves4

Stir – fried jasmine rice, chili paste, onions, bell pepper, mushroom, sweet basil and egg.

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Ingredients

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Rice & Eggs

Vegetables & Herbs

Sauce & Seasoning

Cooking Fats & Oil

Method

Prep

  1. 1

    Prepare rice

    Break up any clumps of day‑old jasmine rice with your hands or a fork so the grains are separated. Keep chilled until ready to use.

  2. 2

    Prep vegetables & herbs

    Peel and finely slice the yellow onion into thin half‑rings (about 1/2 cup). Core and seed the red bell pepper, then slice into thin strips (~1/2 cup). Clean and slice mushrooms into 1/4‑inch slices (about 1 cup). Pick basil leaves from stems and lightly chiffonade or roughly tear leaves (about 1 cup). Slice green onions thinly on the bias for garnish if using.

  3. 3

    Mix sauce

    In a small bowl combine Thai red chili paste (2 tbs), light soy sauce (2 tbs), fish sauce (1 tbs), oyster sauce (1 tbs), granulated sugar (1 tsp), lime juice (1 tsp), and pepper (1/4 tsp). Stir until sugar dissolves; this is the seasoning sauce.

Cooking

  1. 4

    Heat wok or skillet

    Place a wok or large heavy skillet over high heat until very hot (a few minutes). Add 2 tbs neutral oil and swirl to coat. The oil should shimmer but not smoke heavily.

  2. 5

    Cook onions & pepper

    Add the sliced onion and bell pepper to the wok. Stir‑fry for 1–2 minutes until they begin to soften and the edges turn translucent. Keep stirring to avoid burning.

  3. 6

    Add mushrooms

    Add the sliced mushrooms and continue to stir‑fry 1–2 minutes until they release moisture and start to brown. Push the vegetables to one side of the wok.

  4. 7

    Scramble eggs

    Add a splash of oil in the cleared space if needed. Crack the two eggs into the empty side, quickly scramble them in the hot oil until mostly set but still slightly moist, then mix with the vegetables.

  5. 8

    Add rice

    Add the day‑old jasmine rice to the wok in batches if needed. Break up any remaining clumps and spread the rice across the surface to let it contact the hot wok. Stir‑fry, tossing and pressing lightly, for 2–3 minutes so the rice heats through and develops a bit of color.

  6. 9

    Season the rice

    Pour the prepared seasoning sauce evenly over the rice. Toss thoroughly, using a spatula to fold the sauce into the rice and vegetables. Continue stir‑frying 2–3 minutes until flavors are evenly distributed and liquid has mostly evaporated. Taste and adjust: add up to 1 tsp more sugar or 1/2 tbs fish sauce if needed.

  7. 10

    Finish with basil

    Turn off the heat and immediately add the torn sweet basil leaves and 1/2 tsp sesame oil (optional). Toss quickly so the residual heat wilts the basil without overcooking it.

  8. 11

    Plate & garnish

    Serve hot. Garnish with sliced green onions if using and a lime wedge on the side for extra brightness.

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