Thai Fried Rice Recipe

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Thai Fried Rice

A bowl of Thai fried rice garnished with lime wedges and cucumber slices, surrounded by fresh lime halves and cilantro on a gray surface.

You don’t need to order takeout when you can make Thai Fried Rice at home! With loads of veggies, scrambled eggs, and shrimp, you can serve it up as a side or make a meal out of it.

A bowl of Thai fried rice garnished with lime wedges and cucumber slices, surrounded by fresh lime halves and cilantro on a gray surface.

My take on a restaurant classic.

cookbook author erin clarke of well plated

I’ve shared Egg Fried Rice, Shrimp Fried Rice, and Chicken Fried Rice in the past (what can I say, I love fried rice!), but Thai fried rice is a little different.

  • Thai fried rice is made with fish sauce, or nam pla, which adds not just umami flavor, but also complexity and a little bit of sweetness. It has more depth to it than fried rice made with soy sauce alone.
  • Although you can use any variety of rice you like in this recipe, Thai fried rice is typically made with jasmine rice, which is fragrant and less starchy than short grain rice.
  • An Authentic Thai fried rice recipe is often made with Thai chili paste or chilies, but to keep the heat in a way that’s a little more accessible to home cooks here in the States, I add sriracha. 
  • I also add LOTS of veggies to my version of this recipe, with carrots, red bell pepper, a whole bunch of green onions, and tomato. It’s my little Well Plated twist that bulks up the rice and adds extra color and flavor.
A black wok filled with colorful Thai fried rice, mixed with vegetables like red bell peppers and green onions, and garnished with chopped herbs. A wooden spoon rests in the rice. Lime wedges and cucumbers are visible nearby.

My Best Tips for Fantastic Fried Rice

  • Use Cold Leftover Rice. Cold, day-old jasmine rice is ideal because it’s dry and less sticky than freshly made rice, which will be mushy if you try making it into fried rice. (Trust me, I speak from experience!) When the rice is dry and cold, you get that fluffy, slightly crisp texture that makes fried rice so irresistible.
  • Don’t Start Cooking Until the Pan Is HOT. This is another key for avoiding soggy rice. Thai fried rice needs to cook quickly in a very hot wok or skillet. 
  • Have Your Ingredients Ready to Go. Thai fried rice comes together fast, so chop the vegetables and measure everything out beforehand, then set it all within arm’s reach from the stovetop.
  • Use a Big Pan. A wok is ideal, but a big skillet works too. Cramming too much in a small pan will steam your rice and the result? You guessed it: sad, mushy rice.
A bowl of Thai fried rice garnished with lime wedges and cucumber slices, surrounded by fresh lime halves and cilantro on a gray surface.

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Thai Fried Rice

With loads of veggies, scrambled eggs, and shrimp, you can serve this easy homemade Thai fried rice as a side dish or make a meal out of it!
Course Main Course, Side Dish
Cuisine Asian, Thai
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 -6 servings
Calories 440kcal
Author Erin Clarke / Well Plated

Ingredients

  • 3 tablespoon canola oil or neutral high temperature cooking oil of choice
  • 2 medium carrots peeled and small diced (between ¼- and ½-inch)
  • 1 large red bell pepper julienned
  • 12 ounces cooked small shrimp see notes
  • 3 cloves garlic minced (about 1 tablespoon)
  • 1 bunch green onions thinly sliced, white and green parts divided
  • 4 eggs beaten
  • 3 cups cooked COLD leftover rice I used Jasmine
  • 1 medium tomato ½-inch chopped
  • 2 tablespoons fish sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons Sriracha or hot sauce of choice
  • ½ cup chopped fresh cilantro divided
  • Thinly sliced cucumber
  • Lime wedges

Instructions

  • Make sure all of your ingredients are fully prepped and set them next to the stove. Heat a large wok or similar large, sturdy nonstick skillet over medium-high heat until a drop of water dances on the surface.
  • Add the oil, swirl to coat the pan, then add the carrot and bell pepper. Cook, stirring, for 3 minutes.
    Sliced red bell peppers and diced vegetables cooking in a black wok, with a wooden spoon resting inside. The wok is placed on a gray surface.
  • Add the shrimp, garlic, and the white parts of the green onions. Cook for 1 minute.
    A wok filled with frozen shrimp, sliced red bell peppers, and chopped green onions being stirred with a wooden spoon.
  • Scoot the shrimp and onions over to one side of the pan. In the open side of the pan, pour in the beaten eggs. With a spatula or wooden spoon, immediately move the eggs around, cooking until they are scrambled and just barely set. This will only take 1 or 2 minutes. Don’t worry if some of the shrimp and veggies get mixed in with the eggs.
    A hand stirs scrambled eggs, shrimp, red bell peppers, carrots, and green onions in a black wok with a wooden spoon.
  • Add the rice, then stir it around with the other ingredients, breaking up the eggs into pieces. Spread into a single layer on the bottom of the pan, pressing down on the rice with the back of a spoon. Let cook undisturbed until it is lightly crisp on the bottom, 1 to 2 minutes.
    A wok filled with Thai fried rice, scrambled eggs, shrimp, red bell peppers, and vegetables, with a wooden spoon resting inside. The background is a gray countertop.
  • Stir, scraping the rice off the bottom and scooting everything around to redistribute it. Press back into an even layer and let sizzle 1 to 2 minutes more.
  • Stir in the tomato, fish sauce, soy sauce, sriracha, half of the cilantro, and the reserved green onion tops. Let cook 30 seconds, stirring constantly to heat the tomato through and allow the flavors to marry. Taste and adjust seasoning as desired.
    A close-up of a wok filled with Thai fried rice, chopped tomatoes, green onions, and herbs being stirred with a wooden spoon, while a hand pours a dark sauce from a bottle over the ingredients.
  • Pile the fried rice into bowls. Garnish with the cucumbers, lime wedges, and reserved cilantro.

Notes

  • You can find the small shrimp (also sometimes called “salad shrimp”) in the freezer section. They are so small, you don’t need to thaw them first. If you prefer to swap larger shrimp, diced chicken, or diced tofu, start the recipe by sautéing them, then transfer them to a plate and add with the rice in step 4.
  • TO STORE: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
  • TO REHEAT: Warm leftovers in a nonstick skillet over medium-high heat or in the microwave. You can sprinkle a bit of water over the top if you want to add some moisture.
  • TO FREEZE: Transfer the Thai fried rice to a freezer bag or airtight container and freeze for up to 2 months. Thaw in the refrigerator before serving.

Nutrition

Serving: 1(of 4) | Calories: 440kcal | Carbohydrates: 46g | Protein: 29g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 301mg | Potassium: 695mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6556IU | Vitamin C: 48mg | Calcium: 120mg | Iron: 2mg
A bowl of Thai fried rice with shrimp, egg, and vegetables, garnished with cucumber slices and a lime wedge. Fresh limes, cucumber slices, cilantro, and chopsticks are nearby on a gray surface.

Recipe Variations

  • Thai Fried Rice with Pineapple. Some versions of Thai fried rice are made with pineapple. If you want to add a little more sweetness, add thawed frozen or fresh pineapple with the veggies.
  • Try Another Protein. Swap the shrimp for chicken, pork, tofu, or imitation crab.
  • Add Basil. If you like basil in your Thai fried rice, stir in fresh basil leaves after turning off the heat. Thai basil would be best if you have access to it!

What to Serve with Thai Fried Rice

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