Thai Style Seafood Fried Rice
Thai Style Seafood Fried Rice
Ingredients
- 2 tablespoons oil, plus more for seasoning wok
- 2 eggs
- 2 cloves garlic, minced
- 4 cups cooked rice, day-old, cold
- 1 teaspoon granulated sugar
- 1/2 teaspoon MSG, (optional)
- 1 teaspoon chicken powder
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon Chin-Su fish sauce
- 1/2 cup fresh basil leaves
- 1 cup Chinese broccoli, chopped
- 1/2 onion, sliced
- 2 red chilies, sliced (adjust to taste)
- 8 ounces shrimp, peeled and deveined
- 8 ounces squid, cleaned and sliced into rings
- as needed Chin-Su hot sauce, for serving
Instructions
- 1
Place a wok on a maximum heat burner and allow it to heat up until smoking slightly.
⏱️ 2 min
- 2
Add about 2 tablespoons of oil to the hot wok, swirling it around to coat the entire surface. Let the oil get very hot, almost shimmering.
⏱️ 1 min
- 3
Carefully pour away any excess oil from the wok, leaving a thin, even layer for cooking.
- 4
Crack the 2 eggs directly into the hot wok. Use a ladle or spatula to quickly break up and scramble the eggs as they cook, for about 30 seconds to 1 minute.
⏱️ 1 min
- 5
Add the minced garlic to the wok with the eggs and continue to stir-fry briefly for about 30 seconds until fragrant.
⏱️ 1 min
- 6
Add the cooked rice to the wok. Stir-fry the rice and eggs together, breaking up any clumps of rice and ensuring even mixing. Use a tossing motion with the wok over the flame to incorporate air and prevent sticking.
⏱️ 3 min
- 7
Season the rice mixture by sprinkling in the granulated sugar, MSG (if using), and chicken powder. Continue to stir-fry and toss vigorously to distribute the seasonings.
⏱️ 1 min
- 8
Add the oyster sauce, soy sauce, and Chin-Su fish sauce to the rice. Mix thoroughly by stir-frying and tossing until the rice is evenly coated and fragrant.
⏱️ 2 min
- 9
Add the fresh basil leaves, chopped Chinese broccoli, sliced onion, and sliced chilies to the wok. Continue to stir-fry until the vegetables are slightly tender-crisp, about 2-3 minutes.
⏱️ 3 min
- 10
Add the shrimp and squid to the wok. Stir-fry rapidly until the seafood is cooked through and opaque, about 2-3 minutes. Be careful not to overcook the seafood, as it can become tough.
⏱️ 3 min
- 11
Squeeze Chin-Su hot sauce generously over the fried rice, according to your preference for spice.
- 12
Give the fried rice a final vigorous stir-fry and toss to combine all ingredients and sauces one last time.
⏱️ 1 min
- 13
Serve the Thai-style seafood fried rice immediately into bowls.
Kitchen Tools
Nutrition Facts (per serving)
- 2 tablespoons oil, plus more for seasoning wok
- 2 eggs
- 2 cloves garlic, minced
- 4 cups cooked rice, day-old, cold
- 1 teaspoon granulated sugar
- 1/2 teaspoon MSG, (optional)
- 1 teaspoon chicken powder
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon Chin-Su fish sauce
- 1/2 cup fresh basil leaves
- 1 cup Chinese broccoli, chopped
- 1/2 onion, sliced
- 2 red chilies, sliced (adjust to taste)
- 8 ounces shrimp, peeled and deveined
- 8 ounces squid, cleaned and sliced into rings
- as needed Chin-Su hot sauce, for serving
Instructions
- 1
Place a wok on a maximum heat burner and allow it to heat up until smoking slightly.
⏱️ 2 min - 2
Add about 2 tablespoons of oil to the hot wok, swirling it around to coat the entire surface. Let the oil get very hot, almost shimmering.
⏱️ 1 min - 3
Carefully pour away any excess oil from the wok, leaving a thin, even layer for cooking.
- 4
Crack the 2 eggs directly into the hot wok. Use a ladle or spatula to quickly break up and scramble the eggs as they cook, for about 30 seconds to 1 minute.
⏱️ 1 min - 5
Add the minced garlic to the wok with the eggs and continue to stir-fry briefly for about 30 seconds until fragrant.
⏱️ 1 min - 6
Add the cooked rice to the wok. Stir-fry the rice and eggs together, breaking up any clumps of rice and ensuring even mixing. Use a tossing motion with the wok over the flame to incorporate air and prevent sticking.
⏱️ 3 min - 7
Season the rice mixture by sprinkling in the granulated sugar, MSG (if using), and chicken powder. Continue to stir-fry and toss vigorously to distribute the seasonings.
⏱️ 1 min - 8
Add the oyster sauce, soy sauce, and Chin-Su fish sauce to the rice. Mix thoroughly by stir-frying and tossing until the rice is evenly coated and fragrant.
⏱️ 2 min - 9
Add the fresh basil leaves, chopped Chinese broccoli, sliced onion, and sliced chilies to the wok. Continue to stir-fry until the vegetables are slightly tender-crisp, about 2-3 minutes.
⏱️ 3 min - 10
Add the shrimp and squid to the wok. Stir-fry rapidly until the seafood is cooked through and opaque, about 2-3 minutes. Be careful not to overcook the seafood, as it can become tough.
⏱️ 3 min - 11
Squeeze Chin-Su hot sauce generously over the fried rice, according to your preference for spice.
- 12
Give the fried rice a final vigorous stir-fry and toss to combine all ingredients and sauces one last time.
⏱️ 1 min - 13
Serve the Thai-style seafood fried rice immediately into bowls.