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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!!
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.
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.
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.
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!
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.
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.
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!
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!
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.