This is typical street food in Thailand and can vary quite a bit. This is one such variation from Thai cuisine and has a lovely authentic flavour.
Thai fried rice is super fast to prepare and cook so it makes an excellent lunch or dinner option. Often I replace the prawns with cooked chicken and add it at the end of the cooking process or straight out replace the prawns with uncooked chicken cooking it the same way as I do the prawns.
I tend to enjoy this fried rice in preference to Chinese fried rice. Mostly because I feel that the Chinese fried rice is more westernised and I love the authentic flavours you glean from the Thai version.Yum
Thai Fried Rice
- 1 tbsp peanut Oil
- 1.5 cups jasmine rice cooked and cooled
- 10 ea prawns peeled, fresh or frozen
- 1/2 ea onion small, sliced into strips
- 4 ea shallots finely diced
- 1 ea bok choy or any crisp green leafy vegetable, roughly chopped
- 2 cloves garlic peeled, minced
- 1 ea egg
- 2 tsp soy sauce
- 2 tsp oyster sauce
- Pinch sugar optional
- 1 tbsp peanut oil
- 5 ea chilies Thai, optional
- 2 tsp fish sauce more or less to taste
- ½ ea lime
- On medium high heat up your wok or frying pan and add peanut oil.
- Once oil is hot, add the garlic and stir fry continuously for about 15 seconds or until it is fragrant.
- Add prawns and fry for about 30 seconds or until just starting to turn pink.
- Add in a little less than ½ of your rice first. This is going to soak up all those delicious prawn juices and oils and keep your rice dry. Stir fry for about 10 more seconds.
- Push all your rice to one side of the pan, and crack the egg into the empty side and swirl around to mix. Let it cook for a few seconds, and then start to mix it up with the rice and prawns.
- Keep stir frying for about 20 seconds until the egg is fully cooked, and then add in the rest of your rice, chillies (if using) and chopped leafy greens. Mix gently.
- Add soy sauce, oyster sauce, fish sauce & sugar (if using).Continue stir frying your rice, making sure all the sauce get mixed in.
- Add your chopped Chinese broccoli and onions, and stir fry for another 30 seconds until the leafy vegetables wilt and are still crisp.
- Toss in the shallots and stir it a few more seconds.
- Serve with a wedge of lime.
You can swap chicken for the prawns.