Thai Fried Rice
Thai Fried Rice
Ingredients
- 2 garlic, minced
- 2 shallots, sliced
- 200 g prawns
- 2 eggs
- 400 g day-old rice
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1 spring onion, green parts, chopped
- 1 red chili, sliced, optional
- oil, for cooking
- lime wedge, for garnish, optional
- fresh coriander, for garnish, optional
Instructions
- 1
Heat a wok with a suitable amount of oil over high heat until shimmering.
⏱️ 2 min
- 2
Add the 2 minced garlic cloves and 2 sliced shallots to the hot wok. Stir-fry constantly until they become fragrant, about 30 seconds to 1 minute.
⏱️ 1 min
- 3
Add 200g of prawns to the wok and stir-fry until they start to turn pink, about 1-2 minutes.
⏱️ 2 min
- 4
Push the prawns and aromatics to one side of the wok to create an empty space in the center.
- 5
Crack 2 eggs into the empty space. Scramble them briefly with your spatula until partially cooked but still a bit runny.
⏱️ 1 min
- 6
Mix the partially cooked eggs with the prawns and aromatics, continuing to stir-fry for another minute until the eggs are mostly cooked.
⏱️ 1 min
- 7
Add 400g of day-old rice to the wok. Use your spatula to break up any clumps in the rice and stir-fry vigorously to combine all ingredients thoroughly, ensuring the rice is evenly distributed.
⏱️ 3 min
- 8
Season the fried rice with 1 tablespoon of fish sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, and 1/2 teaspoon of white pepper. Continue to stir-fry for 2-3 minutes, ensuring the rice is evenly coated with the sauces and seasonings and heated through.
⏱️ 3 min
- 9
Add the chopped green parts of 1 spring onion and 1 sliced red chili (if using) to the fried rice. Stir-fry for another minute to incorporate the fresh aromatics.
⏱️ 1 min
- 10
Transfer the finished Thai fried rice to a serving plate.
- 11
Garnish with a lime wedge and fresh coriander (cilantro) if desired, and serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Thai Fried Rice
- 2 garlic, minced
- 2 shallots, sliced
- 200 g prawns
- 2 eggs
- 400 g day-old rice
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1 spring onion, green parts, chopped
- 1 red chili, sliced, optional
- oil, for cooking
- lime wedge, for garnish, optional
- fresh coriander, for garnish, optional
Instructions
- 1
Heat a wok with a suitable amount of oil over high heat until shimmering.
⏱️ 2 min - 2
Add the 2 minced garlic cloves and 2 sliced shallots to the hot wok. Stir-fry constantly until they become fragrant, about 30 seconds to 1 minute.
⏱️ 1 min - 3
Add 200g of prawns to the wok and stir-fry until they start to turn pink, about 1-2 minutes.
⏱️ 2 min - 4
Push the prawns and aromatics to one side of the wok to create an empty space in the center.
- 5
Crack 2 eggs into the empty space. Scramble them briefly with your spatula until partially cooked but still a bit runny.
⏱️ 1 min - 6
Mix the partially cooked eggs with the prawns and aromatics, continuing to stir-fry for another minute until the eggs are mostly cooked.
⏱️ 1 min - 7
Add 400g of day-old rice to the wok. Use your spatula to break up any clumps in the rice and stir-fry vigorously to combine all ingredients thoroughly, ensuring the rice is evenly distributed.
⏱️ 3 min - 8
Season the fried rice with 1 tablespoon of fish sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, and 1/2 teaspoon of white pepper. Continue to stir-fry for 2-3 minutes, ensuring the rice is evenly coated with the sauces and seasonings and heated through.
⏱️ 3 min - 9
Add the chopped green parts of 1 spring onion and 1 sliced red chili (if using) to the fried rice. Stir-fry for another minute to incorporate the fresh aromatics.
⏱️ 1 min - 10
Transfer the finished Thai fried rice to a serving plate.
- 11
Garnish with a lime wedge and fresh coriander (cilantro) if desired, and serve immediately.