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A bowl of Thai fried rice garnished with lime wedges and cucumber slices, surrounded by fresh lime halves and cilantro on a gray surface.

Thai Fried Rice

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With loads of veggies, scrambled eggs, and shrimp, you can serve this easy homemade Thai fried rice as a side dish or make a meal out of it!
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 4 -6 servings
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Ingredients
  

  • 3 tablespoon canola oil or neutral high temperature cooking oil of choice
  • 2 medium carrots peeled and small diced (between ¼- and ½-inch)
  • 1 large red bell pepper julienned
  • 12 ounces cooked small shrimp see notes
  • 3 cloves garlic minced (about 1 tablespoon)
  • 1 bunch green onions thinly sliced, white and green parts divided
  • 4 eggs beaten
  • 3 cups cooked COLD leftover rice I used Jasmine
  • 1 medium tomato ½-inch chopped
  • 2 tablespoons fish sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons Sriracha or hot sauce of choice
  • ½ cup chopped fresh cilantro divided
  • Thinly sliced cucumber
  • Lime wedges

Instructions
 

  • Make sure all of your ingredients are fully prepped and set them next to the stove. Heat a large wok or similar large, sturdy nonstick skillet over medium-high heat until a drop of water dances on the surface.
  • Add the oil, swirl to coat the pan, then add the carrot and bell pepper. Cook, stirring, for 3 minutes.
    Sliced red bell peppers and diced vegetables cooking in a black wok, with a wooden spoon resting inside. The wok is placed on a gray surface.
  • Add the shrimp, garlic, and the white parts of the green onions. Cook for 1 minute.
    A wok filled with frozen shrimp, sliced red bell peppers, and chopped green onions being stirred with a wooden spoon.
  • Scoot the shrimp and onions over to one side of the pan. In the open side of the pan, pour in the beaten eggs. With a spatula or wooden spoon, immediately move the eggs around, cooking until they are scrambled and just barely set. This will only take 1 or 2 minutes. Don't worry if some of the shrimp and veggies get mixed in with the eggs.
    A hand stirs scrambled eggs, shrimp, red bell peppers, carrots, and green onions in a black wok with a wooden spoon.
  • Add the rice, then stir it around with the other ingredients, breaking up the eggs into pieces. Spread into a single layer on the bottom of the pan, pressing down on the rice with the back of a spoon. Let cook undisturbed until it is lightly crisp on the bottom, 1 to 2 minutes.
    A wok filled with Thai fried rice, scrambled eggs, shrimp, red bell peppers, and vegetables, with a wooden spoon resting inside. The background is a gray countertop.
  • Stir, scraping the rice off the bottom and scooting everything around to redistribute it. Press back into an even layer and let sizzle 1 to 2 minutes more.
  • Stir in the tomato, fish sauce, soy sauce, sriracha, half of the cilantro, and the reserved green onion tops. Let cook 30 seconds, stirring constantly to heat the tomato through and allow the flavors to marry. Taste and adjust seasoning as desired.
    A close-up of a wok filled with Thai fried rice, chopped tomatoes, green onions, and herbs being stirred with a wooden spoon, while a hand pours a dark sauce from a bottle over the ingredients.
  • Pile the fried rice into bowls. Garnish with the cucumbers, lime wedges, and reserved cilantro.

Notes

  • You can find the small shrimp (also sometimes called “salad shrimp”) in the freezer section. They are so small, you don't need to thaw them first. If you prefer to swap larger shrimp, diced chicken, or diced tofu, start the recipe by sautéing them, then transfer them to a plate and add with the rice in step 4.
  • TO STORE: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
  • TO REHEAT: Warm leftovers in a nonstick skillet over medium-high heat or in the microwave. You can sprinkle a bit of water over the top if you want to add some moisture.
  • TO FREEZE: Transfer the Thai fried rice to a freezer bag or airtight container and freeze for up to 2 months. Thaw in the refrigerator before serving.

Nutrition

Serving: 1(of 4)Calories: 440kcalCarbohydrates: 46gProtein: 29gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 301mgPotassium: 695mgFiber: 3gSugar: 4gVitamin A: 6556IUVitamin C: 48mgCalcium: 120mgIron: 2mg
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