Thai Fried Rice Recipe

Prepare rice

If you haven't already, cook jasmine rice and cool completely. For best texture use day-old rice chilled in the fridge so grains separate. Break up any clumps gently with your hands or a fork so it’s loose.

Scramble eggs

Heat 1 tablespoon neutral oil in a large wok or heavy skillet over medium-high heat until shimmering. Beat the eggs lightly with a pinch of salt. Add eggs to the wok, let set briefly, then scramble until just cooked but still moist. Transfer eggs to a bowl and set aside.

Prep vegetables: dice the carrot small, cut broccoli into small florets, finely chop the onion, mince the garlic, and separate white and green parts of the scallions.

Blanch broccoli (optional for tender-crisp): Bring a small pot of water to a boil, add the broccoli for 30–45 seconds, then drain and plunge into ice water. Drain well before stir-frying. If you prefer to cook entirely in the wok, you can skip blanching and stir-fry a bit longer.

Mix sauce: In a small bowl combine 2 tbs light soy sauce, 1 tsp dark soy sauce (if using), 1 tbs fish sauce, 1 tsp oyster sauce, 1 tsp sugar, and 1/4 tsp white pepper. Stir until sugar dissolves; set aside.

Heat wok: Place the wok or large skillet over high heat until very hot. Add remaining 2 tablespoons neutral oil and swirl to coat. The pan should be smoking slightly for proper wok hei.

Sauté aromatics and vegetables: Add the white parts of the scallions and the chopped onion. Stir-fry 30–45 seconds until fragrant and starting to soften. Add the minced garlic and diced carrot and stir-fry 1–2 minutes. Add the peas and broccoli and continue stir-frying 1–2 minutes more until vegetables are tender-crisp.

Add rice: Add the chilled cooked rice to the wok, breaking up any remaining clumps with the back of your spatula. Stir and toss to combine with the vegetables, about 2 minutes, letting rice heat through and get a little toasted in spots.

Add sauces and eggs: Pour the prepared sauce evenly over the rice and toss quickly to coat every grain. Return the scrambled eggs to the wok and break them into bite-sized pieces as you mix. Stir-fry another 1–2 minutes so sauce is absorbed and flavors meld. Taste and adjust seasoning — add a splash more soy or fish sauce if needed.

Finish and garnish: Remove from heat. Drizzle sesame oil over the rice and toss. Stir in the green parts of the scallions. Serve hot with lime wedges and optional cilantro on top.