Simple Thai Fried Rice

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!