Thai Fried Rice
A satisfying Thai seafood built around cooked cold jasmine rice, mixed vegetables and fish sauce — roughly 60 minutes start to finish, and rated medium to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for frying pan / skillet and wok. At medium difficulty across 6 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Egg Fish Shellfish Soy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Use day-old rice and break up any clumps with your fingers so the grains separate and fry cleanly rather than steaming into mush.
- Heat the oil in a wok over high heat, add the chopped garlic and diced onion, and stir for about 1 minute until fragrant and softened.
- Push everything to one side, crack in the eggs, let them set for a few seconds, then scramble until just cooked through with no runny liquid remaining.
- Add the mixed vegetables and stir-fry for 2 minutes, then tip in the rice and toss continuously, pressing it against the hot wok to dry and loosen the grains.
- Drizzle the fish sauce, soy sauce and sugar around the edge of the wok, sprinkle with white pepper, and toss everything for 2 minutes until evenly seasoned and lightly toasted.
- Stir through the sliced spring onions off the heat and serve with lime wedges to squeeze over at the table.
You'll use: Frying pan / skillet · Wok · Steamer
Ingredient substitutions
- Fish Sauce
- soy sauce + a pinch of salt
- Soy Sauce
- tamari (gluten-free) · coconut aminos
- Lime
- lemon
What to serve with Thai Fried Rice
- Pad See Ew Chicken
- Thai Green Curry Chicken
- Massaman Beef curry Beef
- Panang chicken curry (kaeng panang gai) Chicken
Tips & common questions
How long does Thai Fried Rice take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of fish sauce?
Try soy sauce + a pinch of salt. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Original recipe — developed in-house by Consomee. How we source, test & correct recipes.
Thai Fried Rice is an original Thai recipe developed in-house by Consomee. Photo: Pineapple Fried Rice with Duck - Thai Pad Thai 2025-07-09.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.