Thai Combination Fried Rice Recipe

Name: Thai Combination Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons canola or vegetable oil; 8 garlic cloves, minced or pressed; 1 large carrot, peeled and diced small or cut in julienne; 4 ounces tofu, patted dry and cut in 1/2-inch dice; 4 eggs, beaten and seasoned with salt and pepper; 5 cups cooked rice, preferably Thai jasmine rice available in markets that sell Asian foods; 2 to 3 tablespoons Thai or Vietnamese fish sauce (to taste); 2 to 3 teaspoons Thai or Indonesian chile sauce (to taste); 1 tomato, chopped; 1 bunch scallions, both white and green parts, chopped; 1/2 cup chopped cilantro; Thinly sliced cucumber; Lime wedges; Scallions; Fish sauce with hot chiles nam pla prik or half the amount of soy sauce

Servings: persons

4 tablespoons canola or vegetable oil
8 garlic cloves, minced or pressed
1 large carrot, peeled and diced small or cut in julienne
4 ounces tofu, patted dry and cut in 1/2-inch dice
4 eggs, beaten and seasoned with salt and pepper
5 cups cooked rice, preferably Thai jasmine rice available in markets that sell Asian foods
2 to 3 tablespoons Thai or Vietnamese fish sauce (to taste)
2 to 3 teaspoons Thai or Indonesian chile sauce (to taste)
1 tomato, chopped
1 bunch scallions, both white and green parts, chopped
1/2 cup chopped cilantro
Thinly sliced cucumber
Lime wedges
Scallions
Fish sauce with hot chiles nam pla prik or half the amount of soy sauce

1
Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact.
2
Add the oil and swirl, then add the carrot and tofu.
3
Stir-fry until lightly colored, about two minutes.
4
Add the garlic and stir-fry until golden, about 30 seconds.
5
Pour in the beaten egg.
6
Stir-fry until scrambled, then add the rice.
7
Cook the rice scooping it up and pressing it into the pan, then scooping it up again for about two minutes.
8
Add the fish, chile sauces, tomato and chopped scallions, then stir together for about a half-minute.
9
Serve, garnishing each plate with the cilantro and cucumbers and passing lime wedges, scallions and fish sauce with chiles.
10
Diners should squeeze lime juice onto their rice as they eat.

1316

kcal

Calories

Fat

259

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 tablespoons canola or vegetable oil, 8 garlic cloves, minced or pressed, 1 large carrot, peeled and diced small or cut in julienne, 4 ounces tofu, patted dry and cut in 1/2-inch dice, and more.

Yes, Thai Combination Fried Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Combination Fried Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions