This simple Thai fried rice is a part of our fried rice rotation! Most traditional fried rice recipes are actually quick, easy and a great way to use up leftovers. Growing up, we used 1 or 2-day old cold white rice, leftover meat and/or veggies.
The dish comes together in under 10 minutes, after prep (mostly just cutting up vegetables).
The default recipe is small-batch fried rice – good for two adults (about 1/2 cup dry rice each, or about 1 cup or so cooked). So, just add 1/2 cup for every serving.
Don’t have cold rice? No worries! I sometimes start my rice an hour before and let it cool in the fridge. Tips below in the recipe card.
4 Basic Ingredients and 10 Minutes
Simple, often leftover, ingredients make a quick, delicious and simple Thai fried rice.
You’ll need a minimum of 5 basic ingredients for the base: rice, garlic, green onion, and fish sauce*.
Common additions are oyster sauce*, a chili sauce (such as a Thai chili sauce or Sambal Oelek) and lime. In my opinion, these really bring it to the next level.
You’ll often find eggs, carrot and tomatoes, which I’ve included in my recipe, as well as a protein such as tofu, chicken, shrimp/prawns, etc.
The important thing about this dish, and most traditional fried rice dishes, is not just the simplicity and quickness, but the versatility to use whatever leftovers or local ingredients you have.
*As my husband is a vegetarian, we use vegan fish sauce and vegetarian oyster sauce. Fish sauce is a staple Thai condiment lending umami flavor, as is the case with most of southeast Asia. To me, it differentiates other fried rice styles to this – however, you can use your own alternatives if you can’t find it.
Preparation is Key to Making this Quick Thai Fried Rice
Having everything in its place and ready to go (mise en place) is kind of crucial for stir fry dishes, including this simple Thai fried rice.
I like to have all of my vegetables cut, and sauces ready on the side. Other additions like tofu, meat or eggs are also ready-at-hand. Laying everything out on my cutting board (less dishes) or on a small plate, slightly separated, makes things easier.
For typical stir fry, prep is not just to make the whole process quicker, but these dishes are often cooked on high temperatures to maintain texture (such as firmer vegetables) while having some outside caramelization or crispiness. Not having the next ingredient ready can mean things cook longer than intended, or worse, burn.
But, don’t fret! Cook as slow or as fast as you want – this is your fried rice.
Fun Fact!
Sometimes, when I don’t have time to cook rice and I don’t have leftover rice, I use microwavable rice – without microwaving. The rice is often the perfect texture for fried rice because it is kind of ‘al-dente’. Rather than heating and steaming in the microwave, it heats up on the stove. You can also use other microwavable grains – I’ve used farro before and it was delicious!
Simple Thai Fried Rice
Description
Simple, quick and delicious, this Thai fried rice is a lovely way to use up leftovers and a fun variation to other fried rice styles.
Preparing the ingredients beforehand is very helpful. Cut up your vegetables/proteins, have sauces ready and any other ingredients (like eggs).
It is also easy to make this a vegan/vegetarian option.
Ingredients
Simple Thai Fried Rice
Instructions
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Prepare ingredients before starting (recommended). Cut all vegetables, have sauce(s) ready and other ingredients handy.
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Heat oil in pan or wok on medium high. Once glistening, add tofu and carrots, if using. Cook for 2 minutes or so until slightly browned.
If you julienned your carrots very thinly, add tofu first and carrots a minute later.
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Add garlic and cook for 30 seconds. Do not let it burn. Add chopped Thai chili if using.
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Push everything to one side. Add egg, if using, and stir to scramble until cooked/set.
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Add cold rice. If sticking to pan, add a little oil. Stir and cook for about 2 minutes until warmed.
Having a little caramelization on the rice kernels adds a lovely texture and taste. You can let the rice sit a little longer and press down so it makes contact with the pan.
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Add fish sauce, as well as oyster sauce and chili sauce, if using. Stir well until all rice grains are coated.
Taste and add more sauce (or combination of sauces), as needed.
- For more saltiness, add more fish sauce
- For more saltiness/sweetness, add more oyster sauce
- For more spice, add more chili sauce.
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Add tomatoes, green onion and cilantro and cook for another minute until tomatoes are heated through.
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Garnish with cilantro, green onion and cucumber, if using, and add a squeeze of lime to each serving.
Recipe Notes
- Cold refrigerated 1 or 2-day old rice yields the best texture because the grains are more dehydrated and separated.
- Fresh hot rice may get squashed and may not soak up the sauce the same way, but you can still use it with that in mind.
- You can make fresh hot rice, but try to let it cool in the refrigerator for at least half an hour to help pull as much moisture out. When I make it this way, I also make sure to wash as much starch off as possible before cooking.
- You can also use microwavable "instant" rice - just throw it in the pan when the recipe calls for rice to be added.
- EGG: You can also fry eggs separately and serve atop your rice as is often done in Thailand. In a pan with a little oil, crack your egg directly into it. You can cover to steam the top, or flip it to fry the other side after a minute or so.
