Thai Veggie Fried Rice Recipe

Name: Thai Veggie Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups cooked jasmine rice, cold to the touch; 1 cup peas, frozen and thawed; 2 garlic cloves, chopped; 1/2 red pepper, chopped; 4 tablespoons canola oil; 2 teaspoons fresh ginger, minced; 2 large eggs, lightly beaten; 1 medium tomatoes, fresh, rough chopped; 2 tablespoons hot chili paste; 2 tablespoons light soy sauce; 1 tablespoon fresh lime juice; scallion, chopped for garnish

Servings: persons

6 cups cooked jasmine rice, cold to the touch
1 cup peas, frozen and thawed
2 garlic cloves, chopped
1/2 red pepper, chopped
4 tablespoons canola oil
2 teaspoons fresh ginger, minced
2 large eggs, lightly beaten
1 medium tomatoes, fresh, rough chopped
2 tablespoons hot chili paste
2 tablespoons light soy sauce
1 tablespoon fresh lime juice
scallion, chopped for garnish

1
Heat oil in a large skillet or wok.
2
Add ginger and garlic and stir fry for 1-2 minutes.
3
Remove with a slotted spoon and set aside.
4
In the same pan add peas and red pepper.
5
Stir fry for 2 minutes until slightly softened.
6
Remove and set aside.
7
Add the cold rice to the skillet and heat thoroughly.
8
With a spoon make a hole in the center of the rice pushing the rice to the sides.
9
Add the beaten eggs into the center without touching the rice.
10
Stir the eggs until pretty well set then start incorporating the rice into them.
11
Add the chopped tomatoes.
12
Return the reserved ginger, garlic, peas and red pepper to the pan.
13
Mix in the chili paste, soy sauce and lime juice.
14
Serve with chopped scallions as a garnish.

1341

kcal

Calories

Fat

247

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 12 ingredients. The key ingredients include: 6 cups cooked jasmine rice, cold to the touch, 1 cup peas, frozen and thawed, 2 garlic cloves, chopped, 1/2 red pepper, chopped, and more.

Yes, Thai Veggie Fried Rice falls under the Soups & Stews 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 Veggie Fried Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions