Thai Fried Rice Recipe

Name: Thai Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups water; 1 1/3 cups long-grain white rice; 8 ounces ground pork or 8 ounces pork sausage; 1 tablespoon vegetable oil; 1 medium onion, thinly sliced (1 cup); 1 tablespoon fresh ginger, minced; 1 jalapeno pepper, seeded and minced; 3 garlic cloves, minced; 1/2 teaspoon ground turmeric or 1/2 teaspoon paprika; 2 tablespoons fish sauce; 2 cups cooked vegetables, chopped (such as broccoli, zucchini, red bell peppers, carrots, box choy or spinach); 3 eggs, lightly beaten; 3 green onions, thinly sliced; 1/2 cup cilantro leaf

Servings: persons

2 1/2 cups water
1 1/3 cups long-grain white rice
8 ounces ground pork or 8 ounces pork sausage
1 tablespoon vegetable oil
1 medium onion, thinly sliced (1 cup)
1 tablespoon fresh ginger, minced
1 jalapeno pepper, seeded and minced
3 garlic cloves, minced
1/2 teaspoon ground turmeric or 1/2 teaspoon paprika
2 tablespoons fish sauce
2 cups cooked vegetables, chopped (such as broccoli, zucchini, red bell peppers, carrots, box choy or spinach)
3 eggs, lightly beaten
3 green onions, thinly sliced
1/2 cup cilantro leaf

1
Bring water and rice to a boil in medium saucepan over high heat. Reduce heat to medium-low; cover and simmer 20 minutes or until water is absorbed.
2
Transfer rice to large bowl and fluff with fork. Let come to room temperature, 30-40 minutes, stirring occasionally.
3
Cover and refrigerate until cold, at least 1 hour or up to 24 hours.
4
When rice is cold, cook pork in wok or medium skillet over medium-high heat until no longer pink. Drain off excess fat; transfer pork to bowl and set aside.
5
Heat wok or large skillet over medium-high heat. Add oil and swirl to coat surface.
6
Add onion, ginger, jalapeno pepper, garlic and turmeric; stir-fry 4-6 minutes or until onion is very tender.
7
Stir in fish sauce; mix well. Stir in cold rice, vegetables and pork; cook and stir 3-4 minutes or until heated through.
8
Push rice mixture to side of wok and pour eggs into center. Cook eggs 2-3 minutes or just until set, lifting and stirring to scramble. Stir rice into eggs.
9
Stir in green onions. Transfer to serving bowl; sprinkle with cilantro.
10
Garnish as desired.

681

kcal

Calories

Fat

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 14 ingredients. The key ingredients include: 2 1/2 cups water, 1 1/3 cups long-grain white rice, 8 ounces ground pork or 8 ounces pork sausage, 1 tablespoon vegetable oil, and more.

Yes, Thai 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 Fried Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions