This vibrant and aromatic Thai fried rice is a beloved street food that transforms simple ingredients into a burst of flavors with jasmine rice, protein, and fresh vegetables stir-fried in a wok with aromatic garlic and fish sauce. Quick, versatile, and endlessly customizable, it's the perfect weeknight dinner that tastes like you've been cooking for hours. Watch the rice toast slightly in the hot wok, creating irresistible crispy edges while the ingredients meld into a harmonious, restaurant-quality dish.
⏱️35 min
📊Easy
👥4 servings
🍽️Main
quickfamilybudget-friendlymeat
Ingredients
500 gjasmine rice (cooked and chilled)
300 gchicken breast or shrimp
2 pieceseggs
4 piecesgarlic cloves
3 tablespoonsfish sauce
1 tablespoonsoy sauce
1 mediumonion
150 gbell peppers
100 gpeas and carrots (mixed vegetables)
3 tablespoonsvegetable oil
1 piecelime
2 tablespoonsfresh cilantro
0.5 teaspoonwhite pepper
Instructions
1PREPARE YOUR INGREDIENTS: Mince the garlic cloves finely and dice the onion into small, uniform pieces about 0.5 cm cubes so they cook evenly. Cut the bell peppers into small dice and slice your chicken breast into thin, bite-sized pieces or peel and devein the shrimp if using. Make sure your cooked rice is completely chilled—ideally from the refrigerator—as this prevents clumping and allows each grain to separate beautifully when stir-fried. Pat dry any excess moisture from the rice with a paper towel for optimal texture.
2HEAT YOUR WOK OR LARGE SKILLET: Place your wok or large skillet over high heat for 2-3 minutes until it's smoking hot and very responsive to movement. Add 2 tablespoons of vegetable oil and swirl to coat the entire surface evenly. The wok must be extremely hot—this is crucial for achieving that slight char and maintaining the texture of the rice rather than making it mushy. Listen for the sizzle and smell the toasted aroma of the hot oil.
3COOK THE PROTEIN: Add your diced chicken or shrimp to the hot wok and stir-fry for 3-4 minutes, breaking up any clumps with your spatula. For chicken, cook until it's completely white and cooked through with no pink remaining inside; for shrimp, cook until it turns opaque pink and just cooked through. Season lightly with a pinch of white pepper while cooking. Remove the protein to a clean plate, leaving any flavorful oils in the wok.
4FRAGRANCE BASE WITH GARLIC: Reduce heat to medium-high and add the remaining 1 tablespoon of oil to the wok. Immediately add the minced garlic and stir constantly for 30-45 seconds until it becomes fragrant and just begins to lightly brown at the edges. The garlic should release its aromatic oils but not burn, which would make it bitter. Your kitchen should fill with that distinctive Thai garlic aroma—this is when you know it's perfect.
5BUILD THE RICE AND VEGETABLES: Add the chilled jasmine rice directly to the wok with the fragrant garlic, breaking up any clumps as you stir-fry for 2 minutes. The rice grains should separate and begin to toast slightly, with some grains taking on a faint golden color. Add the diced onion and cook for 1 minute, then add the bell peppers and mixed vegetables (peas and carrots). Stir continuously for another 2 minutes until the vegetables are heated through but still maintain a slight crispness.
6SEASON AND FINISH: Push the rice mixture to one side of the wok and crack the two eggs into the empty space. Let them cook for 10 seconds, then scramble them quickly with your spatula, mixing them throughout the rice. Pour in the fish sauce and soy sauce evenly across the rice while stirring constantly for another minute. The fish sauce provides the essential umami depth that defines authentic Thai fried rice—don't skip it despite its pungent smell, as it mellows beautifully when cooked.
7RETURN PROTEIN AND FINAL ADJUSTMENTS: Add the cooked chicken or shrimp back into the wok and fold everything together over high heat for 30 seconds to warm through. Remove from heat and taste, adjusting seasoning with a squeeze of fresh lime juice if needed—the lime should brighten all the flavors without making it noticeably sour. Transfer to a serving platter and garnish with fresh cilantro leaves and a sprinkle of white pepper. The entire wok cooking process should take no more than 10-12 minutes after protein is cooked, keeping everything hot and fresh.