Best Classic Thai Fried Rice Recipes

CLASSIC THAI FRIED RICE

Steps:

• Heat the oil in a wok over medium-high heat.
• Add the garlic and stir-fry for 1 minute.
• Add the curry paste and stir-fry until it releases its aroma.
• Add the tofu and cook another 3 minutes.
• Add the rice, mix and fry for 2 minutes.
• Add the soy sauce, green onion and cilantro and transfer to a serving dish and garnish.
• Serve immediately.
• Refrigerated it will keep a couple of weeks.

CLASSIC THAI FRIED RICE

Steps:

• 1. Heat the oil in a wok over medium-high heat. Add the garlic and stir-fry for 1 minute. Add the curry paste and stir-fry until it releases its aroma. Add the tofu and cook another 3 minutes. Add the rice, mix and fry for 2 minutes.
• 2. Add the soy sauce, green onion and cilantro and transfer to a serving dish and garnish.

CLASSIC THAI FRIED RICE

Steps:

• Precook the jasmine rice according to package instructions-substituting 1 can of coconut milk as part of the water. (Pour the coconut milk into the measuring pitcher, then fill it to 3 cups, for 1 ½ cups dried rice.) Once cooked chill in the fridge to firm up.
• Cut the chicken into bite-size pieces. Add 2 tablespoons of oil to a large skillet or wok. Heat the skillet to high heat. When the oil begins to smoke, add the chicken and curry powder and cook 2 minutes-moving it around the pan.
• Add the onion whites into the pan and cook another minute. Add the ginger and garlic along with a couple pinches of salt, and cook 1 more minute.
• Add another tablespoon of oil to the pan if needed, followed by the cold cooked rice. Stir well.
• Add the peas, pineapple, green onions and cilantro and stir again. Squeeze the lime juice over the rice and add the soy sauce to taste. Stir and cook another minute or two, until the peas have warmed through.
• Meanwhile, whisk the eggs in a small bowl with a pinch of salt. Preheat a nonstick skillet over medium-high. Spray the skillet with cooking spray and add the eggs. Swirl them around the skillet, gently pushing them toward the middle. The eggs should cook through, but to stay in a large circle-about 3-5 minutes. Slide them out of the pan onto a cutting board. Roll the egg into a long cylinder and cut ¼ inch slices.