Name: Banana Leaf ATL Thai • Sushi • Bars THAI FRIED RICE Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 cups day‑old cooked jasmine rice (or cooked long-grain white rice); 3 cups cooked brown rice (optional substitution for white rice); 3 tbs vegetable oil (or neutral oil); 1 tsp sesame oil; 1 whole jumbo white onion, peeled and finely diced; 4 stalks green onions (scallions), trimmed and sliced thin (white and green parts separated); 4 cloves garlic cloves, minced; 1 tsp fresh ginger, peeled and minced; 1 cup carrot, small dice; 1 cup frozen peas (thawed); 2 whole large eggs; 1 cup cooked shrimp or diced chicken or tofu (optional); 3 tbs light soy sauce; 1 tbs oyster sauce; 1 tsp fish sauce; 1 tsp granulated sugar; 1 tsp white pepper (or black pepper), ground; 2 to taste lime wedges (for serving); 0.25 cups fresh cilantro leaves; 2 tbs crispy shallots or fried garlic

Method

Rice

Prepare rice

If you haven't already, chill cooked rice in the refrigerator for several hours or overnight so it dries slightly. Break up any clumps with your hands or a fork so the grains are separate (about 4 cups loosely packed). If you prefer brown rice, use 3 cups cooked brown rice; note brown rice yields a chewier texture.

Aromatics & vegetables

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tablespoons vegetable oil and swirl to coat.

Add the diced jumbo white onion and stir‑fry for 1½–2 minutes until it begins to soften and edges turn translucent. Add the carrot and continue stir‑frying 1–2 minutes.

Push the vegetables to one side of the pan. Add remaining 1 tablespoon oil in the empty space, then add minced garlic and minced ginger. Stir constantly for 20–30 seconds until fragrant but not browned.

Add the thawed peas and the white parts of the sliced green onions. Stir everything together and cook 30–60 seconds to heat through.

Protein (optional)

If using eggs: push the vegetables to the side again, add a small splash of oil to the cleared space, crack in the eggs and scramble quickly until just set. Mix the scrambled egg through the vegetables. If using pre‑cooked shrimp, chicken or tofu, add it now and toss to combine, heating through for 1–2 minutes.

Sauce & combining

Reduce heat to medium‑high. Add the chilled, separated rice to the wok in small handfuls, breaking up any remaining clumps. Spread rice in an even layer and let it sit undisturbed 30–45 seconds to develop slight color, then stir and repeat once more.

Drizzle the soy sauce, oyster sauce, fish sauce, and sesame oil over the rice. Sprinkle the sugar and white pepper evenly. Toss thoroughly so the sauce coats the rice and vegetables evenly; continue stir‑frying for 2–3 minutes until rice is hot and well combined.

Taste and adjust seasoning: add up to 1 more tablespoon soy sauce for saltiness or an extra teaspoon fish sauce for umami. If rice seems dry, add 1 teaspoon neutral oil and toss.

Finishing & garnish

Stir in the green parts of the sliced green onions and remove the pan from heat. Transfer the Thai fried rice to a serving platter or individual bowls.

Garnish with cilantro leaves and crispy shallots or fried garlic if using. Serve immediately with lime wedges on the side for squeezing over each portion.

Thai Fried Rice Recipe