This spicy Thai fried rice is quick and easy to make with Jasmine rice stir fried with chilies, scrambled eggs, and shrimp in a simple but flavorful sauce, the perfect weeknight meal.
Thai Fried Rice Recipe
Looking for the perfect Spicy Thai Fried Rice? You've found it! We love a comforting fried rice recipe. This Thai version always hits the spot.
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.
What You'll Love About This Dish
I like to make this recipe in stages - Shrimp, then Eggs, then Rice - then combine them at the end for easy cooking.
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?
Thai Fried Rice Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- 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.
How to Make Thai Fried Rice - the Recipe Method
First, stir fry the shrimp in oil over medium-high heat in a wok or pan, then set them aside on a plate while you keep cooking.
Next, stir fry the scrambled eggs in the same pan, just until they set. Set them aside along with the shrimp.
Stir fry the peppers, onion, and garlic in the same pan until they are softened to your liking, then add the rice, green onion, and stir fry sauce ingredients.
Stir fry the dish just a couple minutes, then stir back in the reserved cooked shrimp and scrambled eggs.
Scoop it into serving bowls and top with your favorite garnish, like red pepper flakes, fresh chopped parsley or Thai basil.
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.
Recipe Tips & Notes
- Jasmine Rice is key to making a proper Thai fried rice. Use cold, day-old rice for best results.
- Want to make this with freshly made rice? Spread the rice out on a baking sheet or tray, then refrigerate until chilled and dried.
- Change up your stir fry sauce with oyster sauce, or with sriracha sauce for an extra spicy kick.
- Customize the dish with other proteins, like chicken, scallops, or tofu. You can also add in your favorite vegetables, like Chinese broccoli, Thai basil, or other greens.
Storage & Leftovers
Leftover Thai fried rice will last up to 5 days in the refrigerator in a sealed container. You can reheat it gently in the microwave or quickly in a pan or wok on the stove top.
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!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Tools Used For This Recipe
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
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.
Try Some of My Other Fried Rice Dishes
Try Some of My Other Thai Recipes
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 Recipe
Ingredients
- 3 tablespoons vegetable oil divided
- 1 pound shrimp peeled and deveined (optional)
- 2 large eggs scrambled
- 3-4 Thai or bird’s eye peppers diced (or more to your preference)
- 1 large red bell pepper sub in other sweet peppers
- 1 small onion diced
- 4 cloves garlic chopped
- Salt and pepper to taste
- 4 cups cooked white Jasmine rice chilled (day old rice is best for this recipe)
- 4 green onions chopped
- 2 tablespoons Thai black soy sauce or use Chinese dark soy sauce + ½ teaspoon sugar or palm sugar
- 2 tablespoons fish sauce
Instructions
- Heat 1 tablespoon oil in a large pan or wok to medium-high. Season the shrimp with salt and pepper, then add to the hot pan. Stir fry for 3-4 minutes, or until the shrimp are cooked through. Remove shrimp from pan, cover, and set aside.
- Add scrambled eggs to the hot pan and cook, stirring, until the eggs set and are nice and fluffy, 1-2 minutes. Transfer to a bowl and set aside.
- Return the pan to high heat and add 1 tablespoon oil. Add the peppers and onion. Stir fry for 2-3 minutes, until the vegetables soften to your liking.
- Add the garlic and stir fry 30 seconds, until you can smell the gorgeous garlic.
- Add remaining 1 tablespoon oil and heat. Stir in the rice, green onions, soy sauce and fish sauce. Stir fry the rice for 1-2 minutes, stirring a bit, until everything is combined and rice is done to your liking.
- Stir in reserved shrimp and scrambled eggs. Warm through 1-2 minutes and serve.
Nutrition Information
Malaysia Menu says
I love this recipe so much as it tastes like a biryani.
Mike H. says
Thank you, Malaysia! I am really happy to hear that.
lynne brotherton says
Have everything but fish sauce, can I omit it and still taste good? I think I have oyster sauce.
Mike Hultquist says
Hi, Lynne. You can skip it and use a bit of extra soy sauce instead, or maybe anchovies, or a touch of oyster sauce. Enjoy!
Ed Moder says
This is a great recipe. Unfortunately I put in way too much salt. Thai fish sauce has tons of sea salt and I added extra sauce. I salted the shrimp way too much. And the soy sauce didn't help the salt factor. It was delicious, but Connie has a plan to fix this by adding more rice, eggs and shrimp.
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Next time will be better.
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Mike Hultquist says
Yes, gotta watch the salt, Ed. It's a good idea to taste as you go along as much as you can. Over salting can be an issue when working with products that have a lot of salt in them to start with, particularly some soy sauce brands and fish sauce.
Ed Moder says
Another lesson learned - taste as you go! Connie added 1 pound of shrimp, 4 eggs and 1/2 cup of rice and it is now a little salty, but really tasty. Thanks for a great recipe. We will do this again soon.
Mike Hultquist says
Yes, absolutely! Best to taste as you go. Thanks, Ed!
Ramya says
Cant wait to make this soon for me can i use tofu and vegan fish sauce i never had thai fried rice before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya.
Brian says
When I tried to make the Jasmine Rice, mine came out sticky... is there a secret to the right consistency?
Mike Hultquist says
Hey, Brian. Yes, the key is to make sure the rice is more dried out. It's the moisture that turns them sticky. A good way is to spread the rice out on a sheet and refrigerate it for a few hours to help it dry out more. Then stir fry. This is why it's normally made with day old rice. I hope this helps.