The Chef

Restaurants

Meals

Drinks

Restaurants›Red Lantern Asian Fusion Olympia›Thai Fried Rice Recipe

Thai Fried Rice Recipe

Name: Red Lantern Asian Fusion Olympias Thai Fried Rice Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 cups cooked jasmine rice (day-old, chilled); 3 tbs vegetable oil; 1 tbs neutral oil (optional, for higher heat); 2 each eggs; 3 cloves garlic (finely minced); 1 each shallot (small, thinly sliced); 4 stalks scallions (green onions), sliced (separate white and green parts); 0.5 cups carrot, small dice; 0.5 cups frozen peas (thawed); 0.5 cups away bean sprouts (optional); 8 large shrimp, peeled and deveined (or chicken/tofu, diced); 0.25 cups Chinese lap cheong or BBQ pork (optional), thinly sliced; 2 tbs light soy sauce; 0.5 tsp dark soy sauce (for color, optional); 1.5 tbs fish sauce; 1 tbs oyster sauce; 1 tsp white or palm sugar; 0.25 tsp ground white pepper (or black); 2 each lime wedges (for serving); 0.25 cups cilantro (for garnish, optional); 1 tsp chili flakes or Sriracha (to taste)

Inspired by Red Lantern Asian Fusion Olympia

Time30m

Serves4

Make Thai Fried Rice Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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.

Rice & Staples

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

3 tbs Tuscany sunflower oil

1 tbs neutral oil (optional, for higher heat)

2 each Eggs

Aromatics & Vegetables

3 cloves garlic (finely minced)

1 each shallot (small, thinly sliced)

4 stalks scallions (green onions), sliced (separate white and green parts)

1/2 cups carrot, small dice

1/2 cups frozen peas (thawed)

1/2 cups away bean sprouts (optional)

Proteins & Add-ins

8 large shrimp, peeled and deveined (or chicken/tofu, diced)

1/4 cups Chinese lap cheong or BBQ pork (optional), thinly sliced

Sauces & Seasoning

2 tbs light soy sauce

1/2 tsp dark soy sauce (for color, optional)

1 1/2 tbs Fish sauce

1 tbs oyster sauce

1 tsp white or palm sugar

1/4 tsp ground white pepper (or black)

2 each Lime wedges (for serving)

1/4 cups cilantro (for garnish, optional)

1 tsp chili flakes or Sriracha (to taste)

Method

Rice & Staples

Prepare rice

Break up chilled day-old jasmine rice with your hands or a fork so grains are separated and not clumped. Keep refrigerated until ready to use.

Heat a large wok or heavy skillet over high heat until very hot (a drop of water should sizzle and evaporate). Add 2 tbs vegetable oil and swirl to coat.

Add the chilled rice in an even layer. Let rice sit undisturbed for 20–30 seconds to get slightly toasted, then stir-fry quickly to separate grains. Remove rice to a bowl and set aside while you cook other components.

Aromatics & Vegetables

Wipe the wok if needed, then return to high heat. Add remaining 1 tbs vegetable oil (plus optional 1 tbs neutral oil if using). When oil shimmers, add minced garlic and sliced shallot. Stir-fry 20–30 seconds until fragrant and just starting to color — do not burn.

Add the white parts of the sliced scallions, diced carrot, and peas. Stir-fry 1–2 minutes until vegetables are softened but still have some bite.

If using bean sprouts, add them in the final 30 seconds of vegetable cooking and toss once; they should remain crisp.

Proteins & Add-ins

Push vegetables to the side of the wok to create a clear center. Add a little oil if the pan is dry. Add shrimp (or pre-cooked proteins/tofu) and stir-fry until just cooked through (shrimp ~1–2 minutes per side) and heated. If using raw chicken, stir-fry until cooked through (~4–6 minutes). If using lap cheong or BBQ pork, add briefly to warm and render some fat.

Move everything to one side again. Crack eggs into the cleared pan space, scramble gently until just set but still slightly glossy, then break up and mix with the proteins and vegetables.

Sauces & Seasoning

Return the reserved rice to the wok and combine with vegetables, proteins, and eggs. Stir well to mix and distribute evenly.

Drizzle light soy sauce, fish sauce, oyster sauce, and dark soy (if using) evenly over the rice. Sprinkle sugar and ground white pepper. Toss and stir-fry on high heat 2–3 minutes so the sauces coat the grains and everything is piping hot. Taste and adjust: add more fish sauce for saltiness, soy for umami, or a squeeze of lime for brightness.

If you like heat, stir in chili flakes or a squirt of Sriracha to taste. Add the green parts of the scallions and toss briefly just to wilt them slightly.

Finish & Serve

Turn off the heat. Transfer Thai fried rice to a serving platter or individual plates. Garnish with cilantro and lime wedges. Serve immediately with extra lime and chili on the side.

Leftovers: cool quickly, refrigerate in an airtight container up to 2 days. Reheat in a hot skillet with a splash of oil to restore texture.