Thai Fried Rice Recipe

Prepare all ingredients before starting. Dice the tomato, finely chop the onion, mince the garlic, and slice the green onions and cucumber if using.

Crack eggs into a small bowl and beat lightly with a fork.

If using leftover rice from the fridge, break up any clumps with your hands or a fork to ensure even frying.

Heat a wok or large skillet over medium-high heat and add 2 tablespoons of vegetable oil.

Add the minced garlic and chopped onion. Stir-fry for about 1 minute until fragrant and the onion starts to soften.

Push the garlic and onion to one side of the wok. Pour the beaten eggs into the empty side. Scramble the eggs gently until just cooked but still soft.

Add the diced tomato and stir everything together. Cook for 1–2 minutes until the tomato starts to soften slightly.

Add the cooked jasmine rice, breaking up any remaining clumps. Stir-fry everything together to mix well.

Pour in the soy sauce, fish sauce, sugar, and white pepper. Stir-fry for 2–3 minutes, making sure the rice is evenly coated and heated through.

Turn off the heat. Taste and adjust seasoning if needed, adding more fish sauce or soy sauce to taste.

Serve hot, garnished with fresh green onions, lime wedges, and cucumber slices on the side if desired.