Name: The Yard Food Parks Thai Fried Rice Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 cups long-grain jasmine rice (cooked, day-old); 3 each large eggs; 8 oz shrimp (peeled, deveined) or diced cooked chicken/tofu; 3 tbs vegetable oil or neutral oil; 3 cloves garlic (minced); 1 each shallot (finely chopped) or small onion; 1 each carrot (small dice); 1 cup frozen peas (thawed) or mixed vegetables; 3 each green onions (scallions, sliced on bias); 0.25 cup fresh Thai basil or cilantro (optional, chopped); 2 tbs light soy sauce; 1 tsp dark soy sauce (for color, optional); 1.5 tbs oyster sauce; 1 tsp fish sauce; 1 tsp white or palm sugar; 0.5 tsp ground white pepper or black pepper; 2 each lime wedges (to serve)

Method

Rice & Staple

Prepare rice

Use day-old jasmine rice, chilled and broken up with a fork so there are no large clumps. If you must use freshly cooked rice, spread it on a tray to cool and dry for at least 30 minutes to reduce moisture.

Proteins

Cook eggs

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon of oil and swirl. Pour in beaten eggs (beat the 3 eggs lightly with a pinch of salt) and scramble quickly until just set but still moist. Transfer eggs to a plate and set aside.

Cook shrimp or protein

Return wok to high heat, add 1 tablespoon oil. Add shrimp (or diced cooked chicken/tofu) and stir-fry 1–2 minutes until shrimp turn pink and are just cooked through. Remove and set aside with the eggs. If using raw chicken, cut small and cook 3–4 minutes until done.

Vegetables & Aromatics

Aromatics

Add remaining 1 tablespoon oil to the hot wok. Add minced garlic and chopped shallot and stir-fry 20–30 seconds until fragrant and lightly golden, taking care not to burn.

Vegetables

Add the diced carrot and stir-fry 1–2 minutes to soften. Add the thawed peas and continue to stir-fry another 30–45 seconds.

Sauces & Seasoning

Combine and season

Push vegetables to the side of the wok or make a well in center. Add remaining oil if the pan looks dry. Add the rice, breaking up any remaining clumps, and spread it across the wok. Drizzle light soy sauce, dark soy (if using), oyster sauce, fish sauce, and sprinkle sugar and white pepper evenly over the rice. Toss and stir-fry vigorously for 2–3 minutes so the rice is evenly coated and heated through. Taste and adjust seasoning: add a little extra soy or fish sauce as needed.

Finish with proteins and aromatics

Return cooked eggs and shrimp (or other protein) to the wok. Toss to combine and heat through for another 1 minute. Add sliced green onions and chopped basil or cilantro; stir briefly to wilt the herbs.

Serve

Transfer the fried rice to a large serving plate or individual bowls. Serve immediately with lime wedges on the side for squeezing over. Offer extra soy, fish sauce, or chopped chilies on the side for guests who want more heat or salt.