Thai Fried Rice – street style


Fried Rice is found all over Asia in different versions, with each chef having their own variation on the recipe. So if the recipe below doesn’t match what you’ve been eating, that’s fine.
Below I describe a Thai version of“Street Food Fried Rice“.


Thai Fried Rice is a beloved street food that captures the essence of Thai cuisine. With its fragrant rice, juicy shrimp and a mix of fresh ingredients, this dish is a delightful explosion of flavors. By following this comprehensive guide, you can recreate the authentic taste of Thailand in your own kitchen. So gather your ingredients, fire up the wok and embark on a culinary journey to enjoy the flavors of Thai Fried Rice!

Fried Rice

Ingredients for Thai Fried Rice

Jasmine riceThe key to achieving the distinctive aroma and texture of Thai Fried Rice is the use of fragrant jasmine rice. If jasmine rice is not available, regular long grain white rice can be used as a substitute.
NOTE: day-old rice is usually used for Thai Fried Rice.
ShrimpsFresh prawns add a lovely seafood flavor to the dish. It is recommended to use fresh shrimp with the heads removed but the tails kept intact, as the shrimp oil from the head gives a rich flavor to the rice. If you don’t have access to fresh shrimp, you can use frozen or dried shrimp as well.
Onions and garlicThese aromatic ingredients provide a tasty base for the fried rice.
Shallots work best
Chinese broccoliAlso known as gai lan, Chinese broccoli adds a vibrant green color and a slight bitterness to balance the flavors.
EggsScrambled eggs provide a creamy texture and additional protein to the dish.
Fish sauceA typical ingredient in Thai cuisine, fish sauce adds a unique umami flavor to the fried rice.
Thai red chiliFor those who like a spicy kick, Thai red chili can be added to the dish.
Use them carefully, as they are quite strong.
SoyaWhile traditional Chinese-style fried rice uses soy sauce, Thai Fried Rice distinguishes itself by incorporating fish sauce for a distinct flavor profile.
OilAny neutral cooking oil, such as vegetable or rapeseed oil, can be used to wok the ingredients.
Thailand uses a lot of Palm Oil, we recommend using Peanut Oil or Sunflower Oil instead.

Prik Nam Pla

Prik nam pla

Prik nam plan is Thailand’s equivalent to Salt & Pepper and can be found in every single restaurant or street kitchen, but with the difference that prik nam pla is very strong! If you are not used to strong chili, you should take it carefully. For most Swedes, I would recommend replacing the Red Thai Chili with a regular red Spanish chili. But I wouldn’t recommend skipping this little gem of a spice altogether.

Making prik nama pla is easy, mix:

  • Chili
  • Fish sauce
  • Lime (optional)
  • Garlic (optional)
  • Palm sugar (optional)

Recipe for prik nam pla can be found in the recipe below.

Tips for perfect Thai Fried Rice

While Fried is the easiest dish in the world to make, it is perhaps the most challenging.
Making perfect Fried Rice is an art. Here are some tips:

Please also read Rice 101: A Beginner’s Guide to the World of Rice

Use day-old riceFor best texture and flavor, use day-old rice or chilled rice that has dried out slightly. This prevents the rice from clumping and becoming mushy during the frying process.
Keep high heatWokning requires high heat to achieve the characteristic smoky flavor and texture. Make sure your pan or wok is sufficiently heated before adding the ingredients and keep the heat at a constant high level throughout the cooking process.
Be generous with oilUsing a generous amount of oil is essential for creating delicious fried rice. Enough oil prevents the rice from sticking to the pan and gives a rich flavor to the dish.
Experiment with different proteins and vegetablesWhile this recipe focuses on shrimp, feel free to explore different protein alternatives, such as chicken, beef, or tofu. Similarly, you can vary the vegetables based on your preferences or seasonal availability.
Adapting spices to tasteThai cuisine celebrates a harmonious balance of flavors. Adjust the amount of fish sauce, soy sauce and spices to your taste preferences. Start with smaller amounts and gradually add more until you reach the desired flavor profile.

Last but not least, when you cook fried rice, even Uncle Roger ‘s jaw drops.
Enjoy Chef Wang Gang ‘s technique.

Related posts

What is the difference between Thai Fried Rice and Chinese Fried Rice?

Thai Fried Rice differs from Chinese-style fried rice in a few ways.
For one thing, Thai Fried Rice uses fragrant jasmine rice, while Chinese-style Fried Rice usually uses regular long-grain white rice. In addition, Thai Fried Rice contains fish sauce for a unique umami flavor, while soy sauce is usually used in Chinese-style fried rice.

Can I make Thai Fried Rice without shrimp?

Absolutely! Thai Fried Rice is a versatile dish that can be adapted to suit your preferences. Feel free to exclude the shrimp and experiment with other proteins such as chicken, beef or tofu. Alternatively, you can create a vegetarian version by adding an assortment of colorful vegetables.

How spicy is Thai Fried Rice?

The level of spiciness in Thai Fried Rice can be adjusted to your liking. If you like a mild kick, you can omit the Thai red chilies or use a smaller amount. For those who love intense heat, can add more Thai red chili or even incorporate other spicy ingredients like Bird Eye chili to heighten the spiciness of the dish.

What can I serve with Thai Fried Rice?

Thai Fried Rice is a complete meal on its own, but you can enhance the dining experience by serving it with complementary dishes. Some popular accompaniments include fresh cucumber slices, lime wedges for an extra burst of citrus, and a side of Thai chili sauce called prik nam pla for those who like extra spice and saltiness.

Can I store and heat leftover Thai Fried Rice?

Yes, leftover Thai Fried Rice can be stored in the fridge for up to 3 to 4 days. Allow the fried rice to cool completely before transferring it to an airtight container. To reheat it, you can simply cover and microwave the fried rice until it is heated through. Alternatively, you can reheat it on the hob over medium heat, adding a splash of water if necessary to prevent dehydration.

Fried Rice

Thai Fried Rice

Thai Fried Rice (Khao Pad or Khao Phat) doesn’t need much introduction. It’s simple, delicious food at its best.
Prep Time 45 minutes
Cook Time 35 minutes
Servings 4 pers
Calories 493 kcal


  • 1 Wok


Prik nam pla

  • 5 st Red Thai Chili (Very Strong)
  • 3 msk Fish sauce
  • 0.5 st Lime (Squeezed lime juice)

For Fried Rice

  • 4 dl Jasmine rice (day-old)
  • 5-10 st Shrimps (depending on the size)
  • 1 st Onions (Shallots are preferable)
  • 2 gaps Garlic
  • 60 g Chinese broccoli (gai lan) (roughly chopped)
  • 0,5 msk Soya (preferably Thai, but Chinese works)
  • 1 st Eggs
  • 0,5 msk Oyster sauce (preferably Thai)
  • 1 pinch Palm sugar (optional)
  • 1 msk Oil (for frying)


  • If you use whole fresh shrimp as I did, first pinch off the head and peel the outer shell of the shrimp, leaving only the tail (it’s Thai style).
    5-10 st Shrimps
  • Peel 2 cloves of garlic and then chop them finely
    2 gaps Garlic
  • Peel and slice the onion into medium-sized strips.
    1 st Onions
  • Take1 leaf of Chinese broccoli (kai-lan), first cut it in half along the spine and then slice it into 1 centimeter strips
    60 g Chinese broccoli (gai lan)
  • Turn on the stove to medium-high, heat your wok and add about 1 tablespoon of oil
    1 msk Oil
  • When the oil is hot, first add the garlic and fry it for about 15 seconds until it becomes nice and fragrant.
  • Then throw in your shrimp and fry for about 30 seconds – your shrimp should start to turn pink and feel firmer
    5-10 st Shrimps
  • Add a little less than ½ of your rice first. This will soak up all those delicious shrimp juices and oils and keep your rice nice and dry. Sauté for about 10 more seconds – This is a little known trick for making good rice, so it stays nice and dry.
    Slide all of your rice to one side of the pan, then crack the egg on the empty side.
    4 dl Jasmine rice
  • Whisk the egg, let it boil for a few seconds and then start mixing it with the rice and prawns.
    Continue to fry for about 20 seconds until the egg is fully cooked, then add the rest of your rice and stir quickly.
    1 st Eggs
  • Add ½ tbsp soy sauce, ½ tbsp oyster sauce, just a pinch of sugar (optional) and continue to fry the rice making sure all the sauce is mixed in
    0,5 msk Soya, 0,5 msk Oyster sauce, 1 pinch Palm sugar
  • Then add your chopped Chinese broccoli and onion and saute for another 30 seconds until the vegetables wilt, but they may still be crunchy and not fully cooked.
  • Finally, throw in your scallions, stir for a few more seconds and it’s ready.


To serve, immediatelyImmediately place your fried rice on a plate.
Slice a lime wedge and serve it on the plate next to the rice.
For the final touch, I like to sprinkle some freshly ground black pepper on top to add some extra flavor

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