Rice

Thai Fried Rice

January  7, 2014
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
Ingredients
  • Rice
  • 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
  • Sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 1 tablespoon lime juice
  • white pepper for garnish
In This Recipe
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