MOM'S THAI FRIED RICE
This is as close to my mom's recipe as I can get with actual measurements since she eyeballs the ingredients and never measures. It is a "classic" version, and not the spicy or pineapple version you so often see in Thai restaurants. She is a native of Thailand and owned her own fantastic Thai restaurant for many years. This recipe is one of my favorites because it is so easy. The key is to use leftover, cold, jasmine rice and Thai fish sauce ONLY, no soy sauce or it will be Chinese fried rice. Serve this with Nam Prik Nam Pla Sauce Recipe #92042 to add a little spice and something extra to this dish!
Provided by shimmerchk
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat peanut oil in a wok or large skillet over medium high heat.
- While pan is warming, toss the cold rice with your hands, making sure to separate the grains from any clumps.
- Add the garlic to the heated wok, and toss until fragrant and slightly golden.
- Add chicken, beef, or pork and stir fry for about 1 minute.
- Push the meat and garlic up the sides making a well in the middle and add eggs.
- Scramble eggs for 1 minute in middle of pan then, add green onions and peas and incorporate all ingredients together, stir frying for another minute.
- Add rice, turning over rice with pan ingredients several times to coat and stir frying for 2-3 minutes. You want the rice to begin to have a toasted smell, making sure that all the ingredients are constantly being moved around the pan for even cooking.
- If your pan seems to have cooled down to the point where the ingredients are no longer sizzling, you may need to turn the heat up slightly.
- Sprinkle in the sugar and add the fish sauce and oyster sauce.
- Stir fry all ingredients together for one minute more or until sauces are absorbed and mixture is completely combined. Transfer to serving platter.
- Garnish plate edge with sliced cucumber, lime wedges, and additional whole green onions if desired.
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Joylene Tiba
[email protected]This recipe is a winner! It's easy to make, flavorful, and sure to please everyone at your table.
Jahid Jp
[email protected]This recipe is easy to follow and the results are delicious. I would highly recommend it to anyone who loves Thai food.
Rashoo Ansari
[email protected]I'm a vegetarian, so I substituted tofu for the chicken in this recipe. It turned out great! I also added some extra vegetables, such as broccoli and carrots.
Gift Mathebula
[email protected]This recipe is a great starting point for making Thai fried rice. I like to add my own personal touches, such as different vegetables and proteins.
Jabar Mohammed
[email protected]I followed the recipe exactly and the rice turned out mushy. I think I overcooked it. Next time I will be more careful with the cooking time.
Ramto Lukman
[email protected]This recipe is a bit bland for my taste. I added some extra chili peppers and soy sauce to give it a bit more flavor.
Joe Tuttle
[email protected]I made this recipe for my family and they loved it! Even my picky kids ate it up. I will definitely be making this again.
Ogunmayi bukola
[email protected]This recipe is a great way to use up leftover rice. I always have a container of cooked rice in my fridge, so this is a go-to recipe for me when I'm short on time.
iTzKK06 higgins
[email protected]I've tried many Thai fried rice recipes, but this one is by far the best. It's so simple to make, yet so flavorful. I love that it uses everyday ingredients that I can easily find at my local grocery store.
Gugulethu Mahlangu
[email protected]This Thai fried rice recipe is a keeper! It's so easy to make and the results are delicious. I loved the combination of flavors and textures. The rice was fluffy and flavorful, and the vegetables were perfectly cooked. I will definitely be making thi