The Chef

Restaurants

Meals

Drinks

Restaurants›KHON Thai Kitchen by Seeda›R3 Thai Pepper Fried Rice Recipe

R3 Thai Pepper Fried Rice Recipe

Name: KHON Thai Kitchen by Seedas R3 Thai Pepper Fried Rice Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 cups cooked long-grain jasmine rice (preferably day-old, chilled); 2 tbs neutral oil (vegetable or canola); 1 tbs unsalted butter; 2 count large eggs; 0.5 cups yellow onion, small, finely diced; 3 tsp garlic, minced; 1 count jalapeño pepper, seeded and thinly sliced (adjust to heat preference); 1 cups Thai basil leaves, packed and stems discarded; 3 count green onions (scallions), sliced (white and green parts separated); 2 tbs light soy sauce; 1 tbs oyster sauce; 1 tsp fish sauce; 0.25 tsp white pepper (or black pepper), freshly ground; 0.5 tsp granulated sugar; 0.5 tsp sesame oil; 1 count cucumber, peeled or unpeeled, sliced into thin rounds or half-moons; 2 count lime wedges; 2 tbs fried shallots or crispy garlic (optional)

Inspired by KHON Thai Kitchen by Seeda

Time25m

Serves4

Stir-fried rice egg, basil, and jalapeno. On the side of the cucumber.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Fried Rice

4 cups cooked long-grain jasmine rice (preferably day-old, chilled)

2 tbs neutral oil (vegetable or canola)

1 tbs Unsalted butter

2 count Large eggs

1/2 cups yellow onion, small, finely diced

3 tsp Garlic, minced

1 count jalapeño pepper, seeded and thinly sliced (adjust to heat preference)

1 cups Thai basil leaves, packed and stems discarded

3 count green onions (scallions), sliced (white and green parts separated)

2 tbs light soy sauce

1 tbs oyster sauce

1 tsp Fish sauce

1/4 tsp white pepper (or black pepper), freshly ground

1/2 tsp granulated sugar

1/2 tsp Toasted sesame oil

Garnish & Side

1 count cucumber, peeled or unpeeled, sliced into thin rounds or half-moons

2 count Lime wedges

2 tbs fried shallots or crispy garlic (optional)

Method

Main Fried Rice

Prepare rice and aromatics

If using freshly cooked rice, spread it on a tray and chill to remove moisture and let grains firm up. Separate any clumps with a fork. Finely dice the onion, mince the garlic, thinly slice the jalapeño (remove seeds for less heat), slice green onions separating white and green parts, and pluck Thai basil leaves from stems.

Heat wok or large skillet

Place a wok or large heavy skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. Once shimmering (but not smoking), add the eggs and let them sit 6–10 seconds to start setting.

Scramble eggs

Using a spatula, gently scramble the eggs until just set but still tender, about 30–45 seconds. Transfer eggs to a plate and set aside.

Sauté aromatics and jalapeño

Return the pan to medium-high heat and add the remaining 1 tablespoon oil plus 1 tablespoon butter. When butter foams, add the diced yellow onion and the white parts of the green onion. Stir-fry 1–2 minutes until softened and translucent. Add the minced garlic and sliced jalapeño and stir-fry 30–45 seconds until fragrant (do not burn garlic).

Add rice

Add the chilled rice to the pan, breaking up any remaining clumps with the spatula. Spread rice across the pan and let it sit undisturbed 20–30 seconds to get a little color, then stir and press to warm through and separate grains, about 2–3 minutes total.

Season rice

Push rice to the edges to create a well in the center. Add light soy sauce, oyster sauce, fish sauce, sugar, and white pepper into the well, then quickly mix everything together so sauces coat the rice evenly. Taste and adjust one element (soy for salt, sugar for balance, fish for umami) as needed.

Finish with eggs and basil

Return the scrambled eggs to the pan and toss to combine, breaking into bite-sized pieces. Add the Thai basil leaves and the green parts of the scallions, stirring until the basil wilts but remains fragrant, about 30 seconds. Drizzle sesame oil over the rice and give a final toss.

Final taste and adjust

Taste and adjust seasoning: add a pinch more white pepper or a few drops of fish sauce or soy if needed. Remove from heat.

Garnish & Serve

Arrange the fried rice on plates or a serving platter. Place sliced cucumber on the side for a cooling contrast.

Garnish with lime wedges and optional fried shallots or crispy garlic for crunch. Squeeze lime over rice before eating if desired.

Serve immediately while hot.