Thai Seafood Fried Rice Recipes

THAI FRIED RICE

Steps:

• Heat oil in a large wok or a large skillet over medium high heat. (Add 1 tbsp extra oil if using a skillet)
• Add garlic and onion, stir fry for 30 seconds.
• Add prawns/shrimp and white part of green onion, stir fry for 1 minute.
• Push everything to the side and pour the egg onto the other side. Scramble it quickly - about 20 seconds.
• Add the rice and Sauce of choice. Stir fry for 2 minutes, adding green part of green onions halfway through, until all the rice is coated with the Sauce.
• Serve immediately, garnished with fresh cilantro/coriander with tomato and cucumbers on the side. (See in post for more serving ideas)

FRIED RED THAI JASMINE RICE WITH SHRIMP

Steps:

• Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil, tilt to spread across the pan, and add the carrot and shrimp. Stir-fry until the shrimp is pink and opaque, about two minutes. Add the garlic, and stir-fry just until golden, 15 to 30 seconds. Add the rice. Stir-fry for about two minutes by scooping the rice up, then pressing it into the pan and scooping it up again. The rice should have a seared taste. Add the scallions and fish sauce, stir together for a half-minute to a minute and transfer to a platter. Sprinkle the cilantro over the top, and serve, passing the garnishes of your choice. Diners should squeeze lime juice onto their rice as they eat.

THAI-INSPIRED BEEF FRIED RICE

Steps:

• Heat a wok or skillet over medium-high heat. Add vegetable oil and cook shallot and minced chiles until translucent and fragrant, 3 to 5 minutes. Add garlic and stir-fry until fragrant, about 1 minute. Mix in ground beef and cook, stirring often, until evenly browned, about 5 minutes. Use a slotted spoon to transfer the beef mixture to a plate.
• Reduce heat to medium and stir in rice, breaking up any lumps. Allow rice to cook, folding it constantly to soak up the juices from the wok, about 10 minutes. Make a well in the middle of the rice and add beaten eggs. Swirl the eggs and rice together with small circular motions until all the rice is coated with eggs.
• Return the beef mixture to the wok and toss to combine. Drizzle with soy sauce, fish sauce, and oyster sauce while tossing to mix. Cook for another few minutes until well combined. Remove from heat. Fold in cilantro and basil.
• Distribute between 2 bowls and squeeze 1 lime wedge on each serving.

THAI SPICY BASIL FRIED RICE

Steps:

• Whisk together oyster sauce, fish sauce, soy sauce, and sugar. Set aside.
• Spray a wok or large frying pan with olive oil spray and heat over medium-high heat.
• Add the garlic and chili (or serrano) peppers and stir fry for 30 seconds.
• Add the red pepper and onion and stir fry until the onion is translucent. If using chicken or beef, add it with the the onion and red pepper. Cook until chicken is done, or beef is about medium.
• Push ingredients in the wok/pan aside and quickly scramble the egg.
• Add the oyster sauce mixture and stir everything together.
• Raise the heat to high and add the chilled rice. Stir until blended with the sauce and other ingredients, breaking up clumps of rice with the back of a spoon.
• Add more soy, oyster, or fish sauce, if necessary (or to taste).
• When everything is blended together and rice is hot, remove from heat and stir in the basil.
• Garnish with cilantro, if desired.

THAI SHRIMP FRIED RICE

Steps:

• Stir all 'stir fry sauce' ingredients together in a cup until sugar dissolves. Set aside.
• Heat a wok or large frying pan over medium-high heat. Drizzle in 1-2 tablespoons oil, then add garlic and chili. Stir-fry 30 seconds to release the fragrance, then add shrimp. Stir-fry until shrimp turn pink and plump (2-3 minutes). If needed, add a little more oil or 1 teaspoons water to keep ingredients moist and sizzling.
• Add carrot and fresh coriander and continue stir-frying 1-2 more minutes.
• Add rice and drizzle the stir-fry sauce over. Use a large flat utensil or spoon, use a scooping motion to fry rice 2-3 minutes, or until sauce is well distributed.
• Push rice aside to clear a space in the middle of your pan. Add 1-2 teaspoons more oil, then crack in the egg. Quickly scramble egg, gradually combining it with surrounding rice.
• Remove from heat. Sprinkle over white pepper and stir in the green onion. Taste-test the dish for salt balance. At this point I usually add 2-4 teaspoons more fish sauce, as I like mine on the flavorful/salty side, but this also depends on how much rice you're making. If you happen to find it too salty, squeeze over some lime or lemon juice. Serve immediately and ENJOY!

THAI SHRIMP FRIED RICE (KAO PAD GOONG)

Steps:

• Stir together oyster sauce, fish sauce, soy sauce, and brown sugar in a small bowl. Set aside.
• Heat 1/2 tablespoon oil in a large cast iron skillet or wok over medium heat. Add shrimp, 1/4 cup green onions, and 1 tablespoon garlic. Cook, stirring constantly, until shrimp are firm and opaque, 3 to 4 minutes. Transfer to a bowl.
• Without cleaning the skillet, add another 1/2 tablespoon oil over medium heat. Add remaining 1/4 cup green onions, remaining 1 tablespoon garlic, and mixed vegetables. Cook, stirring often, until vegetables are tender, about 4 minutes. Push to the side of the skillet and add another 1 tablespoon oil to the center. Add beaten egg and let sit for 20 seconds; then stir gently until large curds form, about 1 minute. Stir cooked eggs and vegetables together.
• Increase heat to medium-high and add remaining 1 tablespoon oil. Stir in cooked rice and reserved sauce; flatten rice in skillet. Cook, flipping and turning occasionally, until rice is brown and crispy in some spots, about 5 minutes. Remove from heat and stir in cooked shrimp.