Thai Fried Rice Recipe

Prepare rice

If using freshly cooked rice, spread it on a tray and cool to remove excess moisture; for best texture use day-old refrigerated jasmine rice and break up any clumps with your hands or a fork so grains are separated.

Cook eggs

Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon neutral oil, swirl. Crack eggs into the pan, scramble quickly until just set but still moist, then transfer to a plate and set aside.

Warm protein (if using)

Add the optional cooked shrimp or diced chicken to the pan with a small splash of oil and stir-fry for 1–2 minutes until heated through. Transfer to the plate with the eggs.

Return the wok to high heat. Add remaining 2 tablespoons neutral oil and 1 tablespoon vegetable oil, swirl to coat. Add chopped shallot/onion and stir-fry 30–45 seconds until softened. Add minced garlic and chilies and stir 15–20 seconds until fragrant but not burned.

Add diced carrot and frozen peas; stir-fry 1–2 minutes until vegetables are tender-crisp. Push vegetables to the side of the wok to make a clear space for the rice.

Increase heat to very high. Add the separated rice to the clear space in the wok, spreading it slightly so steam can escape. Let it sit for 20–30 seconds to get lightly toasted, then toss with the vegetables.

Stir the light soy sauce, dark soy sauce, fish sauce, oyster sauce and sugar together in a small bowl. Pour the sauce over the rice and toss quickly but thoroughly so every grain is coated and the rice takes on an even color. Continue stir-frying 1–2 minutes.

Return the scrambled eggs and warmed protein to the wok. Break up the eggs into bite-sized pieces and stir everything together until evenly distributed and heated through. Season with ground pepper and taste; adjust with extra fish sauce or soy if needed.

Turn off heat. Stir in sliced scallion whites and most of the green parts, reserving a few for garnish. Transfer the fried rice to a serving platter.

Garnish with cucumber slices, cilantro, remaining scallion greens, and lime wedges. Serve immediately with extra lime on the side for squeezing.