Thai fried rice is another staple of Thai cooking. You can order fried rice anywhere. It can also be ordered with just about any protein. The meal usually includes either chicken, shrimp, crab or beef. Together with egg, garlic, onions and a delicious seasoning this is an easy go-to meal that can be found at most street vendors. – Mark Wiens
Thai Fried Rice with Chili & Fish Sauce
What makes Thai fried rice unique, is that it’s served with a squeeze of lime on top to give it a nice sour tang. Thai Fried Rice is always accompanied by the Thai condiment of Chilies and Fish Sauce or in Thai, Prik Nam Pla.
Thai Fried Rice with Chili and Fish Sauce
For the Fried Rice:
- 1.5 cups (192 g) Jasmine rice Cooked and cooled or day old rice
- 1/2 lb (226.8 g) Shrimp 20 count smaller
If you’re using whole fresh shrimp, first pinch off the head, and peel the outer shell of the shrimp, leaving only the tail, or just devein them and leave them whole.
- 2 cloves (2 cloves) garlic finely minced
- ¼ whole (0.25 whole) white onion Med onion sliced into strips
- 4 stalks (4 stalks) green onion Finely diced
- 1 leaf (1 leaf) Chinese broccoli or any crisp green leafy vegetable slice it into 1/16" sized strips
- 1 tablespoon (1 tablespoon) vegetable oil for frying
- 1 whole (1 whole) egg raw egg for the stir fry
- ½ tablespoon (0.5 tablespoon) soy sauce
- ½ tablespoon (0.5 tablespoon) oyster sauce
- 1 Pinch (1 Pinch) sugar optional
For The Sauce:
The Sauce Is Called - Chilies and Fish Sauce or Prik Nam Pla
- 5 whole (5 whole) Thai chilies diced small
- 3 tablespoons (3 tablespoons) fish sauce
- ½ fresh (0.5 fresh) lime to juice at the table
For the Fried Rice: *see recipe notes
- Peel 2 cloves of garlic, and then just finely mince them
- Slice ¼ of a sweet white onion into medium sized strips
- Finely dice about 3 – 4 green onions
- Take just 1 leaf of Chinese broccoli (kai-lan), or other leafy vegetable, slice it in half first along the spine, and then slice it into 1 centimeter sized strips
- Turn on your stove to medium high, heat up your wok (or frying pan), and add about 1 tablespoon of oil
- Once your oil is hot, add the garlic first, and stir fry continuously for about 15 seconds or so, until it gets nice and fragrant
- Next, toss in your shrimp, and fry for about 30 seconds – your shrimp should start to turn pink and feel more firm
- Add in a little less than ½ of your rice first.
- This is a little trick to soak up all those delicious shrimp juices and oils and keep your rice nice and dry.
- Stir fry for about 10 more seconds
- Push all your rice to one side of the pan, and then crack in the egg into the empty side
- Whirl the egg up, let it cook for a few seconds, and then start to mix it up with the rice and shrimp
- Keep stir frying for about 20 seconds until the egg is fully cooked, and then add in the rest of your rice, and give it a quick stir
- Add ½ tablespoon of soy sauce, ½ tablespoon of oyster sauce, just a pinch of sugar (optional), and continue stir frying your rice, making sure all the sauce gets mixed in
- Then add your chopped Chinese broccoli and onions, and stir fry for another 30 seconds until the vegetables wilt, but they should be crisp and not fully cooked
- Lastly, toss in your minced green onions, stir it a few more seconds, and it’s ready
- Immediately dish your fried rice onto a plate
- Slice off a wedge of lime, and serve it on the plate next to the rice
- For the final touch,sprinkle some freshly ground black pepper on top to give it a little kick.
For the Prik Nam Pla (Chilies in Fish Sauce):
- Add 3 tablespoons of fish sauce to a small bowl
- Slice about 5 Thai chilies (add more or less to your taste), and add them to the fish sauce
- Finally, some like the sauce with a little squeeze of about ½ of a lime – but this is optional – and at many Thai restaurants it’s only fish sauce and chilies
- Give the sauce a stir, and set it aside, it's done.