Mom's Thai Fried Rice

This was the surprise hit of my rather complex dinner - & so easy too!! Thanks for posting!

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I have literally made this dozens of times over the last couple of years, no longer have to measure because I know it off by heart & if I have rice cooked I can whip it up in no time and it is very versatile. I have been to thailand twice and this is very close to what I have over there. and these are the changes I have been using. I quite often make it with or without chicken, egg, tofu or even mushrooms. I almost always 1-2 cups of beanshoots and don't use any sugar. It is quite nice with brown rice too but then benefits from some sugar, pineapple is nice w the brown rice. I also love to add some diagnally sliced green beans and sometimes chopped peanuts, chilli flakes or tomato sauce. This is also a delicious base to use with noodles and vegies etc instead of rice.

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This is awesome! I've been trying fried rice for some time now and have finally found this recipe that tastes as good as any restaurant. I've made it as pad thai (rice noodles) and it works out just as good.

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OH MY Goodness.... absolutely delicious! Thanks so much for posting. I made egg pancakes separately and almost forgot to add them. Also, I didn't add any meat... incredible. I'm moving to brown rice and discovered jasmine brown rice and will try that next time. YUM!!!

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A wonderful version of Thai fried rice! I didn't rinse the rice before cooking so when it was done and cooled, it was VERY sticky from the residual starch. But breaking it up as best you can by hand when cold and then stirring like mad (but gently all the same) while frying left me with a *perfectly* fluffy rice dish, one that I'll return to repeatedly. Something I didn't know before... oyster sauce smells HORRIBLE right from the container, but changes into something magical after cooking. :o) I served this with Thai-Style Chicken With Basil (Cook's Illustrated). Thanks to you and your mom for the great recipe, shimmerchk!

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I followed the recipe exactly and my whole family liked it. Thanks for sharing it!

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This recipe is really good and easy to follow! Thanx for sharing.

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The addition of the cucumber is great! It makes the whole dish more refreshing. Thank you for sharing! I will definately make this again.

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This was soooo mouthwatering, not to mention authentic! Dare I say it's even better than the fried rice at my local Thai place? I omitted the peas and used whatever green veggie I had on hand. I also used a small wok over HIGH heat (the way they do it in Asian restaurants). I've made this three times now and it's been a hit with my family. This last time I used brown Jasmine rice. Delicious!!

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What a great all in one meal! I only had half a regular onion, which I added at the beginning with the garlic. I didn't even add the sugar, and it was still great! This would also be excellent with some tiny shrimp.

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This is so good. I didn't have peas so added a little extra onion. I did use the Nam Prik and loved that addition.

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This was so awesome! We loved this recipe! We used chicken breast, table sugar and left out the peas. We did not add any spice as my 6 year daughter had a friend dining with us. My daughter and her friend said this was the best fried rice ever! Many thanks to you and your dear mother for this fantastic and easy recipe.

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What I love about good Thai food is the balance of sweet/sour/salt and heat, and this dish delivered. It was wonderful, and very different from Chinese fried rice. I used sliced sugar snap peas instead of frozen peas and they gave it a nice crunch as well as sweetness. I had to substitute brown sugar for the palm sugar because I couldn't find any in my area. I used thinly sliced pork tenderloin, and added a little sambal oelek for spice instead of the nam prik nam pla sauce. The lime squeezed over the dish before serving gave it the perfect amount of sour. I'm glad I made the whole recipe for just the two of us - DH ate much more than his share!

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I added a couple of fresh vegetables I had on hand and skipped the sugar but otherwise made this just as written. It was a hit and Dh has already claimed the leftovers for lunch tomorrow.

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This was excellent. I accidently added 1 tsp of fresh ginger that I was supposed to use in another dish. Also, added 1/2 c chopped onion. Really, really good.

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Yummy fried rice. I made this with crab to serve with tofu red curry. The important thing is to use a large wok, keep the heat med-high to high and stir often. And as the chef mentions, the rice needs to be cold. Don't forget to garnish with sliced cucumbers, I found that they go surprisingly well with the rice. Thanks to you and your mom for a wonderful recipe, shimmerchk!

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Delicious! I love Thai food and this is very very good. A lot like a dish I have at a Thai restaurant in Sunnyvale, CA called Thai Thai. My favorite dish there. This is my new favorite. Easy to cook, just have all the ingredients ready to add to the wok/pan when you need it. I used 1/2 a yellow onion plus the green onions, personal preference. Thank you for posting this!

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Man, this was soooo good! I couldn't make up my mind which recipe to use this evening so I made two different Thai fried rices and DH and I both agreed that this recipe was clearly the best tasting. We loved the authentic Thai flavor. Thanks so much for sharing this recipe! It will be a repeat at our house.

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My mom is Thai, and this is very similar to the fried rice she taught me to make - with the exception of the sugar...I'll have to try it sometime. I like mine the best with ground pork! Thanks for posting!Everyone should try this rice!

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