Prep 10 mins
Cook 5 mins
This is as close to my mom's recipe as I can get with actual measurements since she eyeballs the ingredients and never measures. It is a "classic" version, and not the spicy or pineapple version you so often see in Thai restaurants. She is a native of Thailand and owned her own fantastic Thai restaurant for many years. This recipe is one of my favorites because it is so easy. The key is to use leftover, cold, jasmine rice and Thai fish sauce ONLY, no soy sauce or it will be Chinese fried rice. Serve this with Nam Prik Nam Pla Sauce Nam Prik Nam Pla (Traditional Thai Sauce) to add a little spice and something extra to this dish!
- 4 cups cooked cold jasmine rice (cold rice is essential so the grains will not stick together when stir frying)
- 3 tablespoons peanut oil
- 4 cloves freshly minced garlic
- 1 1⁄2 cups boneless skinless chicken breasts (its easiest to get thin slices if the meat is still partially frozen) or 1 1⁄2 cups lean pork (its easiest to get thin slices if the meat is still partially frozen) or 1 1⁄2 cups beef, thinly sliced (its easiest to get thin slices if the meat is still partially frozen)
- 2 eggs
- 4 green onions, sliced thin
- 2 teaspoons palm sugar (table sugar is fine if you can't find palm sugar)
- 3 tablespoons Thai fish sauce (no substitutes)
- 1 tablespoon oyster sauce
- 3⁄4 cup frozen peas (not traditional but I like to add them anyway)
- 1 cucumber, sliced
- 2 limes, cut into wedges
- Heat peanut oil in a wok or large skillet over medium high heat.
- While pan is warming, toss the cold rice with your hands, making sure to separate the grains from any clumps.
- Add the garlic to the heated wok, and toss until fragrant and slightly golden.
- Add chicken, beef, or pork and stir fry for about 1 minute.
- Push the meat and garlic up the sides making a well in the middle and add eggs.
- Scramble eggs for 1 minute in middle of pan then, add green onions and peas and incorporate all ingredients together, stir frying for another minute.
- Add rice, turning over rice with pan ingredients several times to coat and stir frying for 2-3 minutes. You want the rice to begin to have a toasted smell, making sure that all the ingredients are constantly being moved around the pan for even cooking.
- If your pan seems to have cooled down to the point where the ingredients are no longer sizzling, you may need to turn the heat up slightly.
- Sprinkle in the sugar and add the fish sauce and oyster sauce.
- Stir fry all ingredients together for one minute more or until sauces are absorbed and mixture is completely combined. Transfer to serving platter.
- Garnish plate edge with sliced cucumber, lime wedges, and additional whole green onions if desired.
This was the surprise hit of my rather complex dinner - & so easy too!! Thanks for posting!
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.
I added Thai Basil (chopped and stir fried) and fresh cilantro at the end (chopped); also i seasoned the chicken and shrimp with some mushroom soy sauce, garlic and cayenne before sauteing. So yummy!