Thai Fried Rice Recipe

5 from 3 votes

This Thai fried rice recipe is spicy and easy to make with Jasmine rice quickly stir fried with chilies, scrambled eggs, and shrimp in a flavorful sauce.

Prep Time10

Cook Time10

Course: Main Course, Side Dish

Cuisine: Thai

Keyword: bird's eye peppers, fried rice, rice, soy sauce

Servings:

Calories: 463kcal

Author: Mike Hultquist

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.

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