Thai Fried Rice Recipe

If you haven't already, cook jasmine rice and cool completely; ideal is day-old rice refrigerated and loosened with a fork so grains are separate. Measure 4 cups packed cooked rice. If rice is freshly cooked, spread on a tray to cool and dry for at least 30 minutes.

Prepare vegetables and aromatics: mince garlic, chop shallot, dice carrot and red pepper, slice green onions separating whites from greens, and thaw peas. If using cucumber for garnish, thinly slice it and set aside.

Prepare protein: pat shrimp, chicken, or tofu dry. If using shrimp, season lightly with a pinch of salt and pepper. If using chicken, cut into ~1/2-inch dice; if tofu, press then dice.

Mix sauce: in a small bowl combine 2 tbs light soy sauce, 1 tsp dark soy sauce (optional), 1 tbs fish sauce, 1 tbs oyster sauce, 1 tsp sugar, 1 tbs lime juice and 1/4 tsp freshly ground pepper. Stir until sugar dissolves and set aside.

Cook shrimp/chicken/tofu

Heat 1 tablespoon oil in a large wok or heavy skillet over medium-high heat until shimmering. Add your chosen protein in a single layer. For shrimp: cook 1–2 minutes per side until opaque and pink; remove to a plate. For chicken: cook 3–4 minutes stirring until cooked through and lightly browned; remove. For tofu: cook 2–3 minutes per side until golden; remove. Set cooked protein aside.

Return wok to high heat and add remaining 2 tbs oil. When oil is hot (it should shimmer but not smoke), add minced garlic and shallot whites and stir-fry 20–30 seconds until fragrant, taking care not to burn the garlic.

Add diced carrot and red bell pepper. Stir-fry 1–2 minutes until slightly softened but still bright.

Push vegetables to one side of the wok to create a clear hot spot. Add the eggs to that spot and scramble quickly until mostly set (about 30–45 seconds). Break into small curds and mix with the vegetables.

Add the day-old cooked rice, breaking up any clumps with your spatula. Spread rice across the wok and allow it to sit undisturbed for 20–30 seconds so it gets some color, then stir and repeat one more time to help fry the grains.

Pour the prepared sauce evenly over the rice. Toss or stir vigorously so the rice is evenly coated and the sauce is absorbed. If using dark soy for color, watch so rice doesn't become too dark—adjust next time if needed.

Return the cooked protein to the wok along with the peas and the white parts of the green onions. Stir-fry 1–2 minutes until everything is heated through and peas are tender-crisp.

Taste and adjust seasoning: add more fish sauce (for saltiness), soy (for umami), or lime juice (for brightness) as desired. Add chili flakes or fresh chilies to taste if you want heat.

Turn off heat and stir in sliced green onion greens and chopped cilantro. Drizzle any accumulated pan juices over the top for extra flavor.

Transfer to a serving platter or individual plates. Garnish with cucumber slices, crispy shallots or fried garlic if using, and lime wedges on the side. Serve immediately.