Thai Fried Rice

By Double Helping
January 7, 2014
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Thai Fried Rice

Author Notes: This one-pot (Err...or rather one wok) recipe was a staple in our Thai household growing up and continues to be today. This dish can be prepared in a pinch, especially if there is leftover rice in the fridge. It is uncomplicated, but delivers an exciting twist to a typical fried rice. Double Helping

Serves: 4


  • 4 cups jasmine rice, preferably refrigerated for 1-2 days
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, chopped
  • 1/4 pound shrimp, peeled and deveined
  • 1 cup peas, fresh or frozen
  • 3 green onions, sliced
  • 1 thai chili pepper, red or green
  • 6 eggs, beaten


  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 1 tablespoon lime juice
  • white pepper for garnish

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