Best Thai Style Fried Rice Recipes

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KAO PAD (THAI-STYLE FRIED RICE)



Kao Pad (Thai-Style Fried Rice) image

Make and share this Kao Pad (Thai-Style Fried Rice) recipe from Food.com.

Provided by MsBindy

Categories     Short Grain Rice

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 12

2 1/2 cups bell peppers, cut into short strips or 2 1/2 cups bean sprouts, blanched for 5 seconds, cooled and drained
1/4 cup vegetable oil
1/2 tablespoon fresh gingerroot, minced
2 tablespoons garlic cloves, minced
6 cups cooked rice (short grain)
2 eggs, lightly beaten
1 cup fresh tomato, chopped
2 tablespoons thai sriraja chili sauce (or other hot chili paste)
2 tablespoons light soy sauce
1/2 lime, juice of
1/2 lime, cut into thin wedges
scallion, cut on diagonal

Steps:

  • Choose and prepare vegetables. Select a combination with a variety of colors.
  • In a wok, heat the oil and stir fry the ginger and garlic until golden.
  • Remove them with a slotted spoon and save for later.
  • In the same oil, stir-fry the vegetables until just cooked. Add the harder ones (like carrots) first, and the tender ones (like sprouts) last.
  • Remove the vegetables from the wok and set aside.
  • Add the rice to the wok and heat thoroughly.
  • With your stirring spoon, make a hole in the center of the rice, down to the wok and put in the eggs.
  • Stir until they are pretty well set before you mix them into the rice. The more you cook the eggs before stirring them into the rice, the drier the dish will be.
  • Add the tomatoes, the reserved ginger and garlic and the stir-fried vegetables.
  • Finally, mix in the chili sauce, soy sauce and lime juice.
  • For serving, top each serving with thin slices of scallions. Put thin slices of lime on the side.

THAI STYLE FRIED RICE... WITH A CURRY FLAVOR, HMMM!!!



Thai Style Fried Rice... With a Curry Flavor, Hmmm!!! image

My husband once had this Thai fried rice that was not only spicy-hot, but had a distinct curry flavor. After visiting a Thai restaurant in Jacksonville and him exclaiming "That's it!" I knew I had to try and replicate it. We like things spicy-hot, so adjust chilies and red curry paste according to your taste buds!!

Provided by SquadLeader

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

4 cups of cold steamed jasmine rice
3 tablespoons peanut oil or 3 tablespoons vegetable oil
1 large onion, finely chopped
1 fresh red chili pepper, seeded and sliced
1 -2 fresh green chile (I use serrano)
1 -2 tablespoon Thai red curry paste (I use Thai Kitchen brand)
1 -1 1/2 teaspoon curry powder
1 pork chops or 1 chicken breast, finely diced
3 -4 garlic cloves, crushed
1 lb raw shrimp, shelled and de-veined (chopped if large) (optional)
2 eggs, beaten with
pepper, and
1 teaspoon soy sauce (I use Kikkoman brand)
2 -3 tablespoons of thai-style fish sauce (for the saltiness, I usually go easy and then let people add more themselves)
1/8-1/2 teaspoon pepper (to taste)
3/4-1 cup chopped green onion, including tops
according to your taste chopped fresh cilantro (coriander) or chopped fresh basil (to garnish)

Steps:

  • Be sure rice is completely cool, better cold!
  • Heat oil in wok over medium heat and stir-fry onions and chilies until soft.
  • Add the the red curry paste along with the curry powder to the pan and fry until the oil separates from the mixture.
  • Along with the garlic, add pork or chicken and fry until cooked.
  • Add shrimp and cook until they turn pink.
  • Add rice and toss thoroughly until coated with curry mixture and heated through.
  • If your wok is large enough, push rice to side and pour eggs into center. Cook and stir until eggs just start to set, then mix with rice, tossing on high until eggs are cooked. (Cook eggs in small fry pan until they just start to set if wok is not large enough, then add to rice.).
  • Sprinkle pepper and fish sauce evenly over top and lightly toss, remove from heat.
  • Now lightly toss the chopped green onions into the rice.
  • Have the fresh chopped coriander and basil available for personal preferences, along with fish sauce, soy sauce, and Thai-style chili sauce!

Nutrition Facts : Calories 935, Fat 18.3, SaturatedFat 4.2, Cholesterol 127.3, Sodium 873.2, Carbohydrate 160, Fiber 7.2, Sugar 3.8, Protein 28.1

THAI-STYLE PINEAPPLE FRIED RICE WITH SHRIMP AND CASHEWS



THAI-STYLE PINEAPPLE FRIED RICE WITH SHRIMP AND CASHEWS image

Categories     Fry

Yield 4 servings

Number Of Ingredients 14

1/2 lb. extra-large shrimp (26 to 30 per lb.), peeled and deveined
Kosher salt
2 Tbs. grapeseed or other neutral oil, such as canola
1 medium sweet onion, such as Maui or Vidalia, halved and thinly sliced lengthwise (about 2 cups)
1 large scallion, thinly sliced
2 large cloves garlic, minced
2 Tbs. fish sauce; more as needed
1 tsp. chili-garlic sauce
3 cups day-old unsalted cooked jasmine rice
1-1/2 cups medium-diced fresh pineapple (about half a large pineapple)
1/2 cup whole cashews, toasted
1/4 cup raisins (optional)
1/4 cup lower-sodium soy sauce; more as needed
1/3 cup chopped fresh cilantro; more for garnish

Steps:

  • Pat the shrimp dry with paper towels and season with 1/4 tsp. salt. Heat 1 Tbs. of the oil in a 12-inch skillet or wok over medium-high heat until shimmering hot. Add the shrimp and cook, flipping once, until pink and opaque, 1 to 2 minutes. Transfer the shrimp to a plate. Heat the remaining 1 Tbs. oil in the skillet. Add the onion and cook, stirring frequently with a spatula, until browned on the edges but not completely soft, about 2 minutes. Add the scallion and cook, stirring, until browned and wilted, about 30 seconds. Add the garlic, fish sauce, and chili-garlic sauce and cook, stirring, until aromatic, about 30seconds. Add the rice and cook, stirring to break up any clumps, until the mixture is well combined and heated through, about 2 minutes. Stir in the shrimp and any accumulated juices, the pineapple, cashews, raisins (if using), and soy sauce. Season to taste with more soy sauce or fish sauce. Remove from the heat and stir in the cilantro. Serve garnished with additional cilantro.

THAI-STYLE FRIED RICE



Thai-Style Fried Rice image

Any green vegetables you have on hand can be used in place of the bok choy.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 12

1 fresh green chile, sliced, or chili paste or crushed red pepper flakes
3 tablespoons fish sauce
2 tablespoons peanut oil or other vegetable oil (not olive oil)
2 garlic cloves, minced (1 tablespoon)
1 tablespoon minced peeled fresh ginger
2 scallions (both white and green parts), minced (about 3 tablespoons)
3 ounces boneless pork, such as shoulder or loin, cut into 2 x 1/2-inch strips
1 cup shredded bok choy or other similar green vegetable
1 1/2 cups cooked jasmine or basmati rice
Sprigs of fresh cilantro, for garnish
1/2 cucumber, peeled and cubed
1 or 2 fresh lime wedges for garnish

Steps:

  • Combine the chile and 2 tablespoons of the fish sauce in a small dipping bowl. Set aside. Heat a well-seasoned wok or frying pan over high heat. Add the oil and almost immediately add the garlic, ginger, and 2 tablespoons of scallions. Stir constantly for about 40 seconds. Be careful not to burn the mixture. Add the pork and continue to stir for 3 minutes, or until the pork is no longer pink.
  • Stir in the bok choy and cook until it is just tender, a couple of minutes. Stir in the cooked rice. Add the remaining tablespoon of fish sauce and heat through, about 2 minutes.
  • Serve immediately, garnish with cilantro, cucumber, the remaining tablespoon of scallion, and the lime. Serve the dipping sauce on the side.

THAI-STYLE TURKEY FRIED RICE



Thai-Style Turkey Fried Rice image

Fried rice is always a great way to use up leftovers - vary this Thai version depending on what's in your fridge. Notes & tips Kaffir lime leaves and Thai basil are from some supermarkets and greengrocers. Tamari is a type of soy sauce usually made without wheat - look for gluten-free tamari at health food shops and some supermarkets.

Provided by Sonya01

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons peanut oil
1 onion, finely chopped
3 garlic cloves, crushed
2 long green chilies, seeds removed, finely chopped
2 teaspoons grated fresh ginger
1 tablespoon brown sugar
1 red capsicum, cut into 1cm cubes
200 g thin green beans, cut into 2cm lengths
4 kaffir lime leaves, thinly sliced (see notes)
4 cups cooked cooled jasmine rice (1 1/3 cups (265g, uncooked)
3 cups roughly chopped cooked turkey
2 tablespoons fish sauce
2 tablespoons gluten-free tamari (see notes)
1/2 cup Thai basil (see notes or use regular basil)
lime wedge, to serve

Steps:

  • Heat the oil in a wok over medium-high heat. Stir-fry the onion for 2-3 minutes until softened. Add the garlic, chilli, ginger and sugar, then cook for a further 1 minute until the mixture is fragrant and the sugar has dissolved. Add the chopped capsicum, beans and kaffir lime leaves, then stir-fry for 1-2 minutes until the vegetables are just tender. Add the cooked rice, chopped turkey, fish sauce and tamari, then stir-fry for 2-3 minutes until heated through. Stir in the basil, then serve the rice in bowls with lime wedges to squeeze.

THAI-STYLE TOFU FRIED RICE



Thai-Style Tofu Fried Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons oyster sauce
1 tablespoon fish sauce
1 teaspoon Sriracha, plus more for serving
1 teaspoon sugar
Kosher salt
3 tablespoons vegetable oil
8 ounces extra-firm tofu, cut into 1/2-inch cubes
Freshly ground pepper
9 ounces green beans, cut into 1 1/2-inch pieces (about 2 cups)
4 cloves garlic, minced
5 cups frozen cooked white rice
1 1/2 cups mung bean sprouts
Basil leaves, sliced scallions and chopped cashews, for topping
Lime wedges, for serving

Steps:

  • Mix the oyster sauce, fish sauce, Sriracha, sugar and 1/4 teaspoon salt in a small bowl; set aside. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Blot the tofu cubes dry and add to the skillet in a single layer. Season with salt and pepper and cook, turning occasionally, until browned and crisp, 5 to 6 minutes; remove to a plate.
  • Add the remaining 2 tablespoons vegetable oil to the same skillet over medium-high heat. Add the green beans, garlic and a pinch of salt. Cook, stirring, until the garlic is lightly browned, about 1 minute. Add the rice and 1/2 teaspoon salt; cook, stirring, until heated through, 2 to 3 minutes.
  • Add the oyster-sauce mixture, browned tofu and bean sprouts to the skillet. Stir until heated through, about 1 minute; season with salt and pepper.
  • Divide the fried rice among bowls and top with basil, scallions and cashews. Serve with lime wedges and more Sriracha.

Nutrition Facts : Calories 590, Fat 18 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 1135 milligrams, Carbohydrate 93 grams, Fiber 5 grams, Protein 16 grams, Sugar 5 grams

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