Thai Fried Rice: Get Your 8 Daily Veggies!

I still remember the first time I made a truly great Thai fried rice at home. It wasn’t at some fancy restaurant, but in my own kitchen, and the aroma alone – a mix of garlic, soy, and a hint of something fresh – transported me straight to the bustling streets of Bangkok. This recipe, though, takes that classic comfort and kicks it up a notch. We’re not just talking about a delicious fried rice; we’re talking about a vibrant, healthy powerhouse, ingeniously packed with eight different vegetables. It’s perfect for those nights when you want something satisfying, flavorful, and incredibly good for you, all in one pan.

What Makes This Recipe Special

You might be thinking, “Fried rice is fried rice, right?” But this isn’t just any fried rice. The real magic here lies in its incredible nutritional punch without sacrificing an ounce of flavor. Often, we struggle to get enough vegetables into our daily diet, and sometimes they just feel like an afterthought. This Thai fried rice flips that script, making the veggies the stars of the show! We’re talking a whopping eight different kinds, cleverly integrated so that each bite is a delightful explosion of textures and tastes, not just a bland green obligación.

It’s also incredibly versatile. Whether you’re looking for a quick weeknight dinner that comes together in a flash, a way to use up leftover rice and those lingering vegetables in your fridge, or a dish that even picky eaters will devour, this recipe ticks all the boxes. It’s a complete meal in one, minimizing cleanup and maximizing satisfaction. Plus, who doesn’t love a dish that feels like a treat but is actually boosting your health with every forkful?

> “I was skeptical about fitting so many veggies into fried rice, but this recipe made it so easy and genuinely delicious. My kids actually asked for seconds, and I felt great knowing they were getting so much goodness!” – Happy Cook

Preparing Your Thai Fried Rice

Before we dive into the nitty-gritty, let’s get a general idea of how this deliciousness comes together. You’ll start by prepping all your wonderful vegetables – a bit of chopping, but totally worth it. Then, you’ll build your flavor base in a hot wok or large skillet, getting that essential aromatic kick from garlic and maybe a little chili. Next up are your proteins, if you’re adding any, quickly stir-fried until perfectly cooked. The star of the show, your cooked rice, then joins the party, absorbing all those incredible flavors. Finally, the medley of eight vibrant vegetables gets tossed in, cooked just until tender-crisp, ensuring that beautiful color and satisfying crunch remain. A final seasoning and a fluffy scramble of egg, and you’re ready to serve up a masterpiece.

What You’ll Need

Gather These Items

• Cooked day-old jasmine rice: About 3-4 cups (day-old rice is key for non-gummy fried rice!)
• Protein of choice: 1 cup cooked chicken, shrimp, tofu, or 2 eggs, scrambled (optional)
• Garlic: 3-4 cloves, minced
• Shallots: 2 small, thinly sliced (or 1/2 small onion)
• Green beans: 1/2 cup, trimmed and chopped
• Carrots: 1/2 cup, finely diced
• Red bell pepper: 1/2 cup, finely diced
• Broccoli florets: 1/2 cup, small pieces
• Corn (frozen or fresh): 1/2 cup
• Peas (frozen): 1/2 cup
• Spinach or Kale: 1 cup, roughly chopped
• Cabbage: 1 cup, shredded
• Soy sauce (or tamari for gluten-free): 2-3 tablespoons, to taste
• Fish sauce: 1 tablespoon (adds authentic umami, don’t skip!)
• Oyster sauce: 1 tablespoon (optional, but adds richness and gloss)
• Sugar: 1 teaspoon (balances flavors)
• White pepper: 1/2 teaspoon
• Vegetable oil: 2-3 tablespoons, for stir-frying
• Lime wedges: For serving
• Fresh cilantro: For garnish

Directions to Follow

1. Prep Your Ingredients: Make sure all your vegetables are washed, chopped, and ready to go before you start cooking. This is crucial for stir-frying! If using protein, have it cooked and prepped.
2. Heat the Wok/Skillet: Heat 1 tablespoon of vegetable oil in a large wok or a very large skillet over high heat until shimmering.
3. Aromatics First: Add the minced garlic and sliced shallots (or onion). Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
4. Cook the Protein (if using): If using chicken, shrimp, or tofu, add it now and stir-fry until almost cooked through. If using scrambled egg, push the aromatics to one side, add a little more oil, and scramble the eggs quickly, then break them up and mix with the aromatics.
5. Add the Rice: Add the day-old cooked rice to the wok. Break up any clumps with your spatula. Drizzle with 1 tablespoon of soy sauce. Stir-fry for 2-3 minutes, pressing the rice against the hot surface to get some lovely charring.
6. Introduce the Harder Veggies: Add the green beans, carrots, red bell pepper, and broccoli florets. Stir-fry for another 3-4 minutes until they are starting to become tender-crisp.
7. Bring in the Softer Veggies: Add the corn, peas, spinach/kale, and shredded cabbage. Stir-fry for 2-3 minutes until the spinach wilts and the other vegetables are heated through but still retain some bite.
8. The Sauce: In a small bowl, whisk together the remaining soy sauce, fish sauce, oyster sauce (if using), sugar, and white pepper. Pour this sauce over the rice and vegetables.
9. Final Toss: Toss everything vigorously to combine, ensuring the sauce coats every grain of rice and every vegetable. Cook for another 1-2 minutes until everything is well incorporated and heated through.
10. Serve Hot: Transfer the Thai Fried Rice to individual plates. Garnish with fresh cilantro and serve with lime wedges on the side for a burst of freshness.

Best Ways to Enjoy It

This Thai Fried Rice is truly a complete meal on its own, vibrant and satisfying. However, you can elevate the experience with a few simple additions. A squeeze of fresh lime juice just before eating brightens all the flavors beautifully. For those who like a little heat, a side of Sriracha or a few dashes of chili oil can add a fantastic kick. If you’re feeling extra, a sprinkle of roasted cashews or peanuts can provide a lovely textural contrast. It also pairs wonderfully with a simple cucumber and red onion quick pickle, offering a refreshing counterpoint to the richness of the fried rice.

How to Store & Freeze

If you happen to have any leftovers of this delicious Thai Fried Rice, fear not! It stores remarkably well.

Storage: Allow the fried rice to cool completely to room temperature within one hour of cooking. Transfer it to an airtight container and refrigerate for up to 3-4 days.
Reheating: To reheat, you can either pop it in the microwave until hot, stirring halfway through, or, for the best results, reheat it in a lightly oiled pan or wok over medium-high heat. Stir-fry until heated through, which also helps to restore some of that lovely texture.
Freezing: Freezing fried rice is generally not recommended as the texture of the rice and some of the vegetables can become mushy upon thawing and reheating. However, if you must, portion it into freezer-safe bags or containers once completely cooled and freeze for up to 1 month. Thaw in the refrigerator overnight before reheating.

Helpful Cooking Tips

• Cold Rice is Gold: Seriously, don’t use freshly cooked, hot rice. Day-old (or even rice cooled completely in the fridge for a few hours) is crucial. It’s drier, which prevents your fried rice from becoming a sticky, mushy mess.
• High Heat is Your Friend: You want a very hot wok or skillet to get those lovely slightly charred, smoky flavors. Don’t be shy with the heat!
• Don’t Overcrowd the Pan: Cook in batches if your pan isn’t large enough to accommodate everything. Overcrowding lowers the pan’s temperature and steams the ingredients instead of frying them.
• Mise en Place: Have all your ingredients prepped and near your cooking surface before you start. Stir-frying is fast, and you won’t have time to chop or measure once things get going.
• Taste and Adjust: The beauty of stir-fries is their adaptability. Taste your fried rice towards the end of cooking and adjust the seasoning (more soy sauce, fish sauce, sugar, or pepper) to your preference.

Creative Twists

• Spice It Up: For a spicier kick, add a thinly sliced red chili or some chili flakes along with the garlic and shallots.
• Protein Power: While we suggested options, feel free to get creative! Leftover roast pork, crispy fried tofu, or even scrambled eggs alone can be fantastic.
• Nutty Crunch: A sprinkle of chopped roasted peanuts or cashews at the end adds a wonderful textural contrast and an extra layer of flavor.
• Green Goodness Galore: If 8 veggies aren’t enough (or if you have other favorites!), feel free to swap or add. Snap peas, snow peas, mushrooms, water chestnuts, or edamame would all be delicious additions.
• Herbal Refresh: Experiment with different fresh herbs. Besides cilantro, sliced green onions are a classic garnish, and a little fresh basil stirred in at the very end can add an aromatic touch.
• Pineapple Perk: For a touch of sweetness and acidity, especially if you’re using shrimp or chicken, a handful of diced fresh pineapple chunks can be a delightful addition towards the end of cooking.

Your Questions Answered

Can I use brown rice instead of jasmine rice?

A: Yes, you absolutely can! Brown rice works well in fried rice, but it might require a little more oil and a slightly longer cooking time to get that desirable slight crispness. Ensure it’s day-old and cold, just like with jasmine rice.

What if I don’t have all 8 types of vegetables listed?

A: No problem at all! The goal is to maximize your veggie intake deliciously. Feel free to use a mix of any 3-5 vegetables you have on hand. The more variety, the better for both nutrition and flavor, but don’t let a missing ingredient stop you from making this tasty dish.

Is this recipe gluten-free?

A: To make this recipe gluten-free, ensure you use tamari instead of regular soy sauce, as most soy sauces contain wheat. Also, check the labels of your fish sauce and oyster sauce (if using) to confirm they are gluten-free. Some brands may contain hidden gluten.

Easy Weeknight Thai Fried Rice

Enjoy a quick and flavorful Easy Weeknight Thai Fried Rice. This dish combines fragrant jasmine rice with your choice of protein, fresh vegetables, and a savory Thai-inspired sauce for a satisfying meal in under 30 minutes.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 2 people

Calories 450 kcal

Equipment

• small bowl
• whisk
• large wok or wide, heavy-bottomed skillet
• spatula

Ingredients

  

Main Ingredients

• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 small shallot, thinly sliced
• 1 cup cooked chicken, shrimp, or tofu, diced
• 4 cups cooked jasmine rice, cold and day-old
• 1 cup mixed vegetables
• 2 large eggs, lightly beaten

Sauce

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon fish sauce
• 1 teaspoon sugar
• 1/2 teaspoon white pepper

For Serving & Garnish

• Fresh lime wedges for serving
• Fresh cilantro or green onions, chopped for garnish

Instructions

 

Instructions

• In a small bowl, whisk together soy sauce, oyster sauce (if using), fish sauce, sugar, and white pepper, then set aside the sauce.
• Heat vegetable oil in a large wok or wide skillet over medium-high heat until shimmering.
• Add minced garlic and sliced shallot to the hot oil, stir-frying for 30 seconds until fragrant. Add your chosen protein and cook until browned and cooked through, pushing the mixture to one side of the wok.
• Pour the lightly beaten eggs into the empty side, scramble quickly, break into small pieces, and then mix with the protein and aromatics.
• Add cold, day-old jasmine rice and mixed vegetables to the wok, breaking up clumps. Stir-fry for 2-3 minutes until heated through and slightly toasted.
• Pour the prepared sauce evenly over the rice, stir-frying vigorously for another 2-3 minutes until all rice grains are coated and the sauce is absorbed.
• Remove from heat, divide among plates, garnish with fresh cilantro or green onions, and serve immediately with fresh lime wedges.

Notes

For best results, make sure your jasmine rice is day-old and cold, as this prevents it from becoming clumpy and sticky. Adjust the spice level to your preference by adding a pinch of chili flakes with the aromatics or a dash of sriracha when serving.