Classic Thai Fried Rice Recipes

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CLASSIC THAI FRIED RICE



Classic Thai Fried Rice image

Make and share this Classic Thai Fried Rice recipe from Food.com.

Provided by lazyme

Categories     Long Grain Rice

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
2 garlic cloves, crushed
2 teaspoons red curry paste
1/2 lb tofu, diced
4 cups cooked long-grain rice
3 tablespoons soy sauce
1 green onion, chopped
1 tablespoon cilantro leaf, chopped
10 green onions, garnish
cucumber, thinly sliced, garnish

Steps:

  • Heat the oil in a wok over medium-high heat.
  • Add the garlic and stir-fry for 1 minute.
  • Add the curry paste and stir-fry until it releases its aroma.
  • Add the tofu and cook another 3 minutes.
  • Add the rice, mix and fry for 2 minutes.
  • Add the soy sauce, green onion and cilantro and transfer to a serving dish and garnish.
  • Serve immediately.
  • Refrigerated it will keep a couple of weeks.

Nutrition Facts : Calories 216.4, Fat 6.3, SaturatedFat 0.9, Sodium 511.5, Carbohydrate 33.2, Fiber 1.3, Sugar 1.1, Protein 6.9

THAI FRIED RICE



Thai Fried Rice image

This Thai fried rice is called American fried rice (Khao Pad American) in Thailand, because it uses ingredients that are considered American, like ketchup and bacon. It is very popular in Thailand and easy to make. All ingredients should be prepped in advance cause once you start frying the rice, it goes fast. If people are really hungry, you can serve a fried egg on top of the fried rice.

Provided by Toi

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 40m

Yield 4

Number Of Ingredients 16

6 slices bacon, sliced crosswise into 1/2-inch pieces
2 cloves garlic, minced
1 onion, finely chopped
1 large tomato, cubed
½ cup chopped fresh pineapple
5 cups cooked jasmine rice, cooled
2 tablespoons ketchup
2 tablespoons light soy sauce
1 tablespoon white sugar
¼ teaspoon freshly ground white pepper
3 eggs, beaten
½ cucumber, sliced
2 green onions, chopped
¼ cup chopped fresh cilantro
1 lime, cut into wedges
4 green Thai chile peppers

Steps:

  • Heat a large skillet or wok over medium heat and cook bacon until browned and crisp, about 5 minutes. Drain, reserving bacon grease in a bowl. Spoon 2 tablespoons grease back into the skillet.
  • Increase heat to medium-high and cook garlic until fragrant, about 30 seconds. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato and pineapple and stir-fry until warmed through, about 2 minutes.
  • Increase heat to high and add 1 tablespoon bacon grease. Add rice and stir-fry, breaking up with a spatula so it gets coated well with bacon grease. Cook for about 3 minutes. Season with ketchup, soy sauce, sugar, and white pepper.
  • Move rice mixture to one side of the skillet or wok and pour beaten eggs onto the empty side. Stir-fry until eggs are almost set, 2 to 3 minutes. Mix eggs with rice mixture. Fold in bacon bits. Serve with cucumber, green onions, cilantro, lemon wedges, and chile peppers.

Nutrition Facts : Calories 455.7 calories, Carbohydrate 75.9 g, Cholesterol 137.5 mg, Fat 10 g, Fiber 3.7 g, Protein 15.9 g, SaturatedFat 3.2 g, Sodium 694.4 mg, Sugar 12.2 g

MOM'S THAI FRIED RICE



Mom's Thai Fried Rice image

This is as close to my mom's recipe as I can get with actual measurements since she eyeballs the ingredients and never measures. It is a "classic" version, and not the spicy or pineapple version you so often see in Thai restaurants. She is a native of Thailand and owned her own fantastic Thai restaurant for many years. This recipe is one of my favorites because it is so easy. The key is to use leftover, cold, jasmine rice and Thai fish sauce ONLY, no soy sauce or it will be Chinese fried rice. Serve this with Nam Prik Nam Pla Sauce Recipe #92042 to add a little spice and something extra to this dish!

Provided by shimmerchk

Categories     One Dish Meal

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 cups cooked cold jasmine rice (cold rice is essential so the grains will not stick together when stir frying)
3 tablespoons peanut oil
4 cloves freshly minced garlic
1 1/2 cups lean pork (its easiest to get thin slices if the meat is still partially frozen) or 1 1/2 cups beef, thinly sliced (its easiest to get thin slices if the meat is still partially frozen)
2 eggs
4 green onions, sliced thin
2 teaspoons palm sugar (table sugar is fine if you can't find palm sugar)
3 tablespoons Thai fish sauce (no substitutes)
1 tablespoon oyster sauce
3/4 cup frozen peas (not traditional but I like to add them anyway)
1 cucumber, sliced
2 limes, cut into wedges

Steps:

  • Heat peanut oil in a wok or large skillet over medium high heat.
  • While pan is warming, toss the cold rice with your hands, making sure to separate the grains from any clumps.
  • Add the garlic to the heated wok, and toss until fragrant and slightly golden.
  • Add chicken, beef, or pork and stir fry for about 1 minute.
  • Push the meat and garlic up the sides making a well in the middle and add eggs.
  • Scramble eggs for 1 minute in middle of pan then, add green onions and peas and incorporate all ingredients together, stir frying for another minute.
  • Add rice, turning over rice with pan ingredients several times to coat and stir frying for 2-3 minutes. You want the rice to begin to have a toasted smell, making sure that all the ingredients are constantly being moved around the pan for even cooking.
  • If your pan seems to have cooled down to the point where the ingredients are no longer sizzling, you may need to turn the heat up slightly.
  • Sprinkle in the sugar and add the fish sauce and oyster sauce.
  • Stir fry all ingredients together for one minute more or until sauces are absorbed and mixture is completely combined. Transfer to serving platter.
  • Garnish plate edge with sliced cucumber, lime wedges, and additional whole green onions if desired.

THAI-INSPIRED FRIED RICE



Thai-Inspired Fried Rice image

This amazing fried rice dish is sure to knock family and friends off of their feet! It will make them think you are a 5-star chef! It mixes sweet and savory in a perfect blend that you will love. You can add or take away to adjust to your favorite flavors...you just can't go wrong with this one!

Provided by kitkate

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 47m

Yield 8

Number Of Ingredients 12

1 large skinless, boneless chicken breast, ground
¼ cup butter, divided
1 red onion, chopped
1 tablespoon garlic, minced
½ cup roughly chopped pineapple, drained and juice reserved
4 cups cooked white rice, or more to taste
½ cup chopped fresh cilantro, divided
¼ cup sweet and sour sauce
3 tablespoons teriyaki sauce
2 tablespoons soy sauce
2 tablespoons white sugar
salt and ground black pepper to taste

Steps:

  • Heat a small skillet over medium heat. Cook and stir chicken until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Heat 2 tablespoons butter in a large wok over medium heat; stir in onion and garlic. Cook and stir until softened and onion is translucent, about 5 minutes. Stir in the cooked chicken, pineapple, and 3 tablespoons pineapple juice, 1 to 2 minutes. Add rice, 4 tablespoons cilantro, and the remaining 2 tablespoons butter; cook and stir until thoroughly mixed, about 5 minutes.
  • Pour sweet and sour sauce, teriyaki sauce, soy sauce, sugar, salt, and pepper into the rice mixture. Cook and stir to combine, 5 to 8 minutes. Mix in the remaining 4 tablespoons cilantro, 1 to 2 minutes.

Nutrition Facts : Calories 229.9 calories, Carbohydrate 33.1 g, Cholesterol 29.9 mg, Fat 6.8 g, Fiber 0.9 g, Protein 8.7 g, SaturatedFat 3.9 g, Sodium 588.3 mg, Sugar 7.2 g

THAI FRIED RICE



Thai Fried Rice image

This garlicky fried rice dish is a great way to use up leftover rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 11

2 tablespoons peanut oil
4 to 8 cloves garlic, minced (or more if not using optional ingredients)
1 to 2 ounces thinly sliced boneless pork (optional)
2 cups cold cooked rice (preferably Thai jasmine)
1 cup torn Asian greens (such as cabbage, mustard greens, or bok choy)
2 teaspoons Thai fish sauce, or to taste
1/4 cup fresh coriander leaves
6 thin cucumber slices
1 small scallion, trimmed and thinly sliced on the bias (optional)
2 lime wedges
1/4 cup Thai Fish Sauce with Hot Chiles

Steps:

  • Heat a large heavy wok over high heat. When it is hot, add oil and heat until very hot. Add garlic and stir-fry until just golden, about 20 seconds. Add pork, if using, and cook, stirring constantly, until all the pork has changed color completely, about 1 minute.
  • Add rice, breaking it up with wet fingers as you toss it into wok. With your spatula, keep moving rice around wok. At first it may stick, but keep scooping and tossing it and soon it will be more manageable. Fry rice, sometimes pressing against wok with back of spatula. (Good fried rice should have a faint seared-in-the-wok taste.) Cook for about 30 seconds. Add greens, then fish sauce, and stir-fry for 30 to 60 seconds.
  • Turn out onto a plate and garnish with coriander, cucumber slices, scallion, and lime wedges. Squeeze lime onto rice as you eat it, along with chile sauce -- the salty, hot taste of the sauce brings out the full flavor of the rice.

THAI-STYLE FRIED RICE



Thai-Style Fried Rice image

Any green vegetables you have on hand can be used in place of the bok choy.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 12

1 fresh green chile, sliced, or chili paste or crushed red pepper flakes
3 tablespoons fish sauce
2 tablespoons peanut oil or other vegetable oil (not olive oil)
2 garlic cloves, minced (1 tablespoon)
1 tablespoon minced peeled fresh ginger
2 scallions (both white and green parts), minced (about 3 tablespoons)
3 ounces boneless pork, such as shoulder or loin, cut into 2 x 1/2-inch strips
1 cup shredded bok choy or other similar green vegetable
1 1/2 cups cooked jasmine or basmati rice
Sprigs of fresh cilantro, for garnish
1/2 cucumber, peeled and cubed
1 or 2 fresh lime wedges for garnish

Steps:

  • Combine the chile and 2 tablespoons of the fish sauce in a small dipping bowl. Set aside. Heat a well-seasoned wok or frying pan over high heat. Add the oil and almost immediately add the garlic, ginger, and 2 tablespoons of scallions. Stir constantly for about 40 seconds. Be careful not to burn the mixture. Add the pork and continue to stir for 3 minutes, or until the pork is no longer pink.
  • Stir in the bok choy and cook until it is just tender, a couple of minutes. Stir in the cooked rice. Add the remaining tablespoon of fish sauce and heat through, about 2 minutes.
  • Serve immediately, garnish with cilantro, cucumber, the remaining tablespoon of scallion, and the lime. Serve the dipping sauce on the side.

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From thewoksoflife.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #side-dishes     #rice     #asian     #thai     #pasta-rice-and-grains     #long-grain-rice

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