Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Thai Fried Rice, known as “Khao Pad” in Thai, is a popular dish that’s widely enjoyed in Thailand, and also around the world, for its flavor and versatility. You may be used to eating fried rice take out from your local Thai restaurant, but once you make it at home, you may never go back. It’s so easy to make! It’s done in 10 minutes! Plus, we can make it as spicy as we want to. The sauce is very simple, though quite customizable if you’d like to experiment. You can easily include other proteins, or even skip them, and toss in any and all of your favorite stir fry vegetables. This is my version of fried rice, Thai style, and extra spicy. Let’s talk about how to make Thai fried rice, shall we?
Vegetable Oil. For cooking. Shrimp. You can also make this with chicken or tofu, or skip it for a side dish. Eggs. Chilies. Use Thai chilies or bird’s eye peppers for spicy. Also, bell peppers or other sweet peppers for substance and flavor. Other Vegetables. Onion, garlic, green onion. Cooked Jasmine Rice. Day old leftover rice is best for this recipe, as it ensures that the grains are firm and not sticky, which is better for stir frying. For the Stir Fry Sauce. Thai black soy sauce (or use Chinese dark soy sauce + ½ teaspoon sugar or palm sugar), fish sauce.
Next, stir fry the scrambled eggs in the same pan, just until they set. Set them aside along with the shrimp. Stir fry the dish just a couple minutes, then stir back in the reserved cooked shrimp and scrambled eggs. Boom! Done! Your Thai fried rice is served. Easy enough to make, isn’t it? It’s great as a side, but we love it as our main course with lots of shrimp. You can also freeze it for 2-3 months. That’s it, my friends. I hope you enjoy this Thai fried rice recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
Tools Used For This Recipe
HexClad 12 Inch Hybrid Stainless Steel Wok Pan with Stay-Cool Handle - I’ve been loving this wok, makes stir frying and clean up so easy.
