Thai Fried Rice
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Fish sauce and oyster sauce do all the seasoning, which gives the rice a briny savoriness quite unlike a soy-based fried rice.
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Shrimp, egg, and onion are about all that goes in, and in Thailand the shrimp is often swapped for chicken or crab, or dropped so the egg carries the dish alone.
Ingredients
Instructions
- 1
Finely dice 70g onion and slice 30g green onion into rounds.
Peel and devein 160g shrimp.
- 2
Heat 0.5 tbsp oil in a wok over high heat, crack in 2 eggs, and scramble quickly.
Remove while still slightly moist and set aside.
- 3
Add another 1 tbsp oil to the wok.
Saute the onion for 30 seconds, then add 160g shrimp and stir-fry for 1 to 2 minutes until pink.
- 4
Add 400g cold rice and break up any clumps with a spatula, stir-frying over high heat for 2 minutes.
Cold rice is essential for getting individual grains.
- 5
Add 1.5 tbsp fish sauce and 1 tbsp oyster sauce, tossing quickly to coat every grain evenly.
Uniform distribution is key to consistent color and flavor.
- 6
Return the scrambled eggs and add 30g green onion, tossing once more to combine.
Plate and serve with half a lime on the side for squeezing.
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