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Thai Fried Rice

This Thai fried rice is delicious and so simple to prepare. It's great for a quick mid-week dinner if you have some leftover cooked rice.


  • 2 tablespoons canola oil or another light-flavoured oil

  • 3 garlic cloves do this in a mortar and pestle with a small pinch of salt.

  • 370 g cold, cooked jasmine rice

  • 0.5 small red onion sliced

  • 0.5 tomato cut into three wedges

  • 30 g finely sliced snow pea shoots you can also use broccolini or chinese broccoli

  • 1 lightly beaten egg optional

  • 1 tablespoon fish sauce

  • coriander sprigs

  • 0.5 lebanese cucumber sliced

  • 1 lime cheek


  • 1.

    Heat a wok or a non-stick frying pan over a high heat until hot.

  • 2.

    Put the oil in and swirl to coat the base of the pan.

  • 3.

    Stir-fry the garlic for 1 minute, then add the rice and stir for 2 minutes.

  • 4.

    Add the onion, tomato and green vegetables and stir-fry for another minute.

  • 5.

    Make a well in the centre of the rice and pour in the egg, if using. Lightly scramble for 20 seconds until nearly cooked, then fold through the rest of the rice.

  • 6.

    Sprinkle with the fish sauce and stir to combine.

  • 7.

    Serve with the coriander sprigs, cucumber slices and a lime cheek.

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