Thai Fried Rice

Thai Fried Rice

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This Thai fried rice recipe is a great place to start if you're looking for a new dish to cook.
Servings: 4
Calories: 455


  • 8 oz Thai fragrant rice
  • 3 tbsp vegetable oil
  • 1 onion chopped
  • 1 small red pepper seeded and cubed into 2 cm (3/4 in) cubes
  • 12 oz skinless boneless chicken breasts, cut into 2 cm (3/4 in) cubes.
  • 1 garlic clove crushed
  • 1 tbsp mild curry paste
  • 1/2 tsp paprika
  • 1/2 tsp ground turmeric
  • 2 tbsp Thai fish sauce nam pla
  • 2 eggs beaten
  • salt and ground black pepper fried basil leaves to garnish


  • Put the rice in a sieve and wash well under cold running water. Put the rice in a heavy-based pan with 1.5 litres (2 1/2 pts) 6 1/4 cups boiling water. Return to the boil, then simmer uncovered, for 8 - 10 minutes; drain well. Spread out the grams on a tray and leave to cool.
  • Heat a wok until hot, add 30 ml ( 2 tbsp) of the oil and swirl it around. Add the onion and red pepper and stir-fry for 1 minute.
  • Add the chicken cubes, garlic, curry paste and spices and stir-fry for 2 - 3 minutes.
  • Reduce the heat to medium, add the cooled rice, fish sauce and seasoning. Stir-fry for 2 - 3 minutes until the rice is very hot.
  • Make a well in the centre of the rice and add the remaining oil. When hot, add the beaten eggs, leave to cook for about 2 minutes until lightly set, then stir into the rice.
  • Scatter over the fried basil leaves and serve at once.
Calories: 455 kcal
Carbohydrates: 51 g
Protein: 26 g
Fat: 15g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 136 mg
Sodium: 842 mg
Potassium: 550 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 1687 IU
Vitamin C: 42 mg
Calcium: 52 mg
Iron: 2 mg
Cuisine Thai
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