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Fried Rice is found all over Asia in different versions, with each chef having their own variation on the recipe. So if the recipe below doesn’t match what you’ve been eating, that’s fine.
Below I describe a Thai version of“Street Food Fried Rice“.
Introduction
Thai Fried Rice is a beloved street food that captures the essence of Thai cuisine. With its fragrant rice, juicy shrimp and a mix of fresh ingredients, this dish is a delightful explosion of flavors. By following this comprehensive guide, you can recreate the authentic taste of Thailand in your own kitchen. So gather your ingredients, fire up the wok and embark on a culinary journey to enjoy the flavors of Thai Fried Rice!
Ingredients for Thai Fried Rice
| Jasmine rice | The key to achieving the distinctive aroma and texture of Thai Fried Rice is the use of fragrant jasmine rice. If jasmine rice is not available, regular long grain white rice can be used as a substitute. NOTE: day-old rice is usually used for Thai Fried Rice. |
| Shrimps | Fresh prawns add a lovely seafood flavor to the dish. It is recommended to use fresh shrimp with the heads removed but the tails kept intact, as the shrimp oil from the head gives a rich flavor to the rice. If you don’t have access to fresh shrimp, you can use frozen or dried shrimp as well. |
| Onions and garlic | These aromatic ingredients provide a tasty base for the fried rice. Shallots work best |
| Chinese broccoli | Also known as gai lan, Chinese broccoli adds a vibrant green color and a slight bitterness to balance the flavors. |
| Eggs | Scrambled eggs provide a creamy texture and additional protein to the dish. |
| Fish sauce | A typical ingredient in Thai cuisine, fish sauce adds a unique umami flavor to the fried rice. |
| Thai red chili | For those who like a spicy kick, Thai red chili can be added to the dish. Use them carefully, as they are quite strong. |
| Soya | While traditional Chinese-style fried rice uses soy sauce, Thai Fried Rice distinguishes itself by incorporating fish sauce for a distinct flavor profile. |
| Oil | Any neutral cooking oil, such as vegetable or rapeseed oil, can be used to wok the ingredients. Thailand uses a lot of Palm Oil, we recommend using Peanut Oil or Sunflower Oil instead. |
Prik Nam Pla
Prik nam plan is Thailand’s equivalent to Salt & Pepper and can be found in every single restaurant or street kitchen, but with the difference that prik nam pla is very strong! If you are not used to strong chili, you should take it carefully. For most Swedes, I would recommend replacing the Red Thai Chili with a regular red Spanish chili. But I wouldn’t recommend skipping this little gem of a spice altogether.
Making prik nama pla is easy, mix:
- Chili
- Fish sauce
- Lime (optional)
- Garlic (optional)
- Palm sugar (optional)
Recipe for prik nam pla can be found in the recipe below.
Tips for perfect Thai Fried Rice
While Fried is the easiest dish in the world to make, it is perhaps the most challenging.
Making perfect Fried Rice is an art. Here are some tips:
Please also read Rice 101: A Beginner’s Guide to the World of Rice
| Use day-old rice | For best texture and flavor, use day-old rice or chilled rice that has dried out slightly. This prevents the rice from clumping and becoming mushy during the frying process. |
| Keep high heat | Wokning requires high heat to achieve the characteristic smoky flavor and texture. Make sure your pan or wok is sufficiently heated before adding the ingredients and keep the heat at a constant high level throughout the cooking process. |
| Be generous with oil | Using a generous amount of oil is essential for creating delicious fried rice. Enough oil prevents the rice from sticking to the pan and gives a rich flavor to the dish. |
| Experiment with different proteins and vegetables | While this recipe focuses on shrimp, feel free to explore different protein alternatives, such as chicken, beef, or tofu. Similarly, you can vary the vegetables based on your preferences or seasonal availability. |
| Adapting spices to taste | Thai cuisine celebrates a harmonious balance of flavors. Adjust the amount of fish sauce, soy sauce and spices to your taste preferences. Start with smaller amounts and gradually add more until you reach the desired flavor profile. |
Last but not least, when you cook fried rice, even Uncle Roger ‘s jaw drops.
Enjoy Chef Wang Gang ‘s technique.
Related posts
What is the difference between Thai Fried Rice and Chinese Fried Rice?
Thai Fried Rice differs from Chinese-style fried rice in a few ways.
For one thing, Thai Fried Rice uses fragrant jasmine rice, while Chinese-style Fried Rice usually uses regular long-grain white rice. In addition, Thai Fried Rice contains fish sauce for a unique umami flavor, while soy sauce is usually used in Chinese-style fried rice.
Can I make Thai Fried Rice without shrimp?
Absolutely! Thai Fried Rice is a versatile dish that can be adapted to suit your preferences. Feel free to exclude the shrimp and experiment with other proteins such as chicken, beef or tofu. Alternatively, you can create a vegetarian version by adding an assortment of colorful vegetables.
How spicy is Thai Fried Rice?
The level of spiciness in Thai Fried Rice can be adjusted to your liking. If you like a mild kick, you can omit the Thai red chilies or use a smaller amount. For those who love intense heat, can add more Thai red chili or even incorporate other spicy ingredients like Bird Eye chili to heighten the spiciness of the dish.
What can I serve with Thai Fried Rice?
Thai Fried Rice is a complete meal on its own, but you can enhance the dining experience by serving it with complementary dishes. Some popular accompaniments include fresh cucumber slices, lime wedges for an extra burst of citrus, and a side of Thai chili sauce called prik nam pla for those who like extra spice and saltiness.
Can I store and heat leftover Thai Fried Rice?
Yes, leftover Thai Fried Rice can be stored in the fridge for up to 3 to 4 days. Allow the fried rice to cool completely before transferring it to an airtight container. To reheat it, you can simply cover and microwave the fried rice until it is heated through. Alternatively, you can reheat it on the hob over medium heat, adding a splash of water if necessary to prevent dehydration.
Thai Fried Rice
Equipment
Ingredients
Prik nam pla
- 5 st Red Thai Chili (Väldigt Starkt)
- 3 msk Fisksås
- 0.5 st Lime (Pressad lime juice)
För Fried Rice
- 4 dl Jasminris (dagsgammalt)
- 5-10 st Räkor (beroende på storlek)
- 1 st Lök (Schalottenlök är att föredra)
- 2 klyftor Vitlök
- 60 g Kinesisk broccoli (gai lan) (grovt hackad)
- 0,5 msk Soja (helst Thailändsk, men kinesisk funkar)
- 1 st Ägg
- 0,5 msk Ostronsås (helst Thailändsk)
- 1 nypa Palmsocker (frivilligt)
- 1 msk Olja (att steka med)
Instructions
- Om du använder hela färska räkor som jag gjorde, nyp först av huvudet och skala det yttre skalet på räkan, så att bara svansen är kvar (det är thailändsk stil).5-10 st Räkor
- Skala 2 vitlöksklyftor och finhacka dem sedan2 klyftor Vitlök
- Skala och skiva löken i medelstora strimlor1 st Lök
- Ta1 blad kinesisk broccoli (kai-lan), dela det först på mitten längs ryggraden och skiva det sedan i 1 centimeter stora remsor60 g Kinesisk broccoli (gai lan)
- Sätt på spisen till medelhög, värm upp din wok och tillsätt cirka 1 matsked olja1 msk Olja
- När oljan är varm, tillsätt först vitlöken och fräs den i cirka 15 sekunder tills den blir fin och doftande.
- Släng sedan i dina räkor och stek i cirka 30 sekunder – dina räkor bör börja bli rosa och kännas fastare5-10 st Räkor
- Tillsätt lite mindre än ½ av ditt ris först. Detta kommer att suga upp alla de där läckra räkjuicerna och oljorna och hålla ditt ris fint och torrt. Fräs i ca 10 sekunder till – Detta är ett lite känt knep för att göra bra ris, så det förblir fint och torrt Skjut allt ditt ris till ena sidan av pannan och knäck sedan i ägget på den tomma sidan4 dl Jasminris
- Vispa upp ägget, låt det koka i några sekunder och börja sedan blanda det med riset och räkorna Fortsätt att steka i cirka 20 sekunder tills ägget är helt kokt, och tillsätt sedan resten av ditt ris och rör om snabbt.1 st Ägg
- Tillsätt ½ msk sojasås, ½ msk ostronsås, bara en nypa socker (valfritt) och fortsätt att steka riset och se till att all sås blandas i0,5 msk Soja, 0,5 msk Ostronsås, 1 nypa Palmsocker
- Tillsätt sedan din hackade kinesiska broccoli och lök och fräs ytterligare 30 sekunder tills grönsakerna vissnar, men de kan fortfarande vara knapriga och inte helt kokta
- Till sist, släng i din salladslök, rör om i några sekunder till och den är klar
Notes
Skiva av en limeklyfta, och servera den på tallriken bredvid riset För den sista touchen gillar jag att strö lite nymalen svartpeppar på toppen för att ge lite extra smakNjut
