Thai Fried Rice Recipe

If using day-old rice, break up any clumps with a fork. If freshly cooked, spread rice on a tray to cool and refrigerate 20–30 minutes to dry slightly.

Prepare protein: slice chicken thinly; if using tofu, press 15–20 minutes and cube; if using prawns, pat dry. Season lightly with 1/2 tsp soy sauce and a pinch of pepper.

Mince garlic, dice vegetables and separate white scallion parts from green for finishing.

Cook protein

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon oil and swirl. Add the prepared protein in a single layer and stir-fry until just cooked through and lightly browned (chicken 3–4 minutes, shrimp 2–3 minutes, tofu 4–5 minutes). Remove protein to a plate and set aside.

Scramble eggs

Add 1 tablespoon oil to the wok and reduce heat to medium-high. Pour in beaten eggs and scramble quickly until just set but still soft. Remove eggs and set aside with the protein.

Return wok to high heat and add remaining 1 tablespoon oil. Add the white parts of scallions, minced garlic and diced onion; stir-fry 30–45 seconds until fragrant and translucent.

Add carrot, celery and baby corn; stir-fry 1–2 minutes until beginning to soften but still crisp.

Add red pepper and peas; stir-fry another 1 minute to heat through. Keep everything moving to maintain high heat and avoid steaming.

Push vegetables to one side of the wok to create a dry space. Add the cooked rice and spread it out. Allow rice to sit undisturbed for 30 seconds to get a little color, then stir to combine with vegetables.

Stir sauce mixture into rice: add soy sauce, fish sauce, oyster sauce and brown sugar evenly over the rice. Toss thoroughly so the rice is evenly coated. Taste and adjust seasoning — add up to 1/2 tablespoon more soy or fish sauce if needed.

Return the reserved protein and scrambled eggs to the wok. Toss together with rice and vegetables until evenly distributed and heated through (1–2 minutes). Sprinkle with white pepper and half of the sliced green scallions; toss once more.

Turn off heat. Transfer Thai fried rice to a serving platter or individual plates. Garnish with remaining green scallions, chopped cilantro, crispy shallots if using, and lime wedges on the side. Serve hot.

Notes on substitutions: For beef or lamb add as indicated (+$2–$3) — slice thin and sear hot for 1–2 minutes per side. If using tofu, press and pan-fry until golden to give texture. Adjust sauce quantities slightly for different proteins to taste.