Thai Combination Fried Rice Recipes

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COMBINATION FRIED RICE



Combination Fried Rice image

Use a mix of whatever meat you have on hand. Can use store-bought spicy chili-garlic (Sriracha) or can use Recipe #415971 as a sub. Don't omit it!!!

Provided by gailanng

Categories     One Dish Meal

Time 28m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons vegetable oil, divided
2 large eggs, lightly beaten
1 garlic clove, minced
1/2 cup diced onion
1/2 cup diced bell pepper
1 cup chopped cooked meat, poultry or 1 cup shrimp
1/2 cup frozen peas
3 cups cooked rice
1/4 cup soy sauce
1 teaspoon packaged asian chili-garlic sauce (Sriracha)
sliced green onion (to garnish)

Steps:

  • Heat 1 tablespoon oil in a large skillet or wok over medium-high heat 1 to 2 minutes; add eggs and gently stir 1 minute or until softly scrambled. Remove eggs from skillet; chop.
  • Heat remaining 2 tablespoons oil in skillet; add onion, garlic and bell pepper and stir-fry 3 minutes. Add chopped cooked meat and peas; stir-fry 2 minutes. Add rice, soy sauce and chili-garlic sauce; stir-fry 5 minutes or until thoroughly heated. Stir in eggs. Garnish with green onions.

THAI FRIED RICE



Thai Fried Rice image

Recipe video above. Real Thai Fried Rice, just how it's made in Thailand and also just like takeout! The scrambling of the egg in the wok with the other ingredients pushed to the side is a classic Thai method. 3 sauce variations provided (refer Note 3 for explanation).

Provided by Nagi | RecipeTin Eats

Categories     Meals

Time 20m

Number Of Ingredients 18

2 tbsp vegetable oil ((or canola or peanut oil))
2 large garlic cloves (, very finely chopped)
1/2 onion (, diced)
5 oz / 150 g small prawns/shrimp (cooked or raw) (, or chicken breast thinly sliced (Note 1))
3 green onion (shallots) (, cut into 1.5 "/4 cm pieces)
2 eggs (, lightly beaten)
3 cups cooked jasmine rice (, cold (preferably refrigerated overnight) (Note 2))
ONE Sauce Option ((see below for options))
1 1/2 tbsp soy sauce
1 1/2 tbsp oyster sauce
2 tbsp fish sauce
1 1/2 tbsp oyster sauce
1 tsp sugar ((any type))
1 1/2 tbsp light soy sauce
1 1/2 tbsp Thai Seasoning ((Gold Mountain) (Note 4))
Tomato wedges
Cucumber slices
Fresh coriander

Steps:

  • Heat oil in a large wok or a large skillet over medium high heat. (Add 1 tbsp extra oil if using a skillet)
  • Add garlic and onion, stir fry for 30 seconds.
  • Add prawns/shrimp and white part of green onion, stir fry for 1 minute.
  • Push everything to the side and pour the egg onto the other side. Scramble it quickly - about 20 seconds.
  • Add the rice and Sauce of choice. Stir fry for 2 minutes, adding green part of green onions halfway through, until all the rice is coated with the Sauce.
  • Serve immediately, garnished with fresh cilantro/coriander with tomato and cucumbers on the side. (See in post for more serving ideas)

Nutrition Facts : ServingSize 176 g, Calories 236 kcal, Carbohydrate 29 g, Protein 11 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 141 mg, Sodium 568 mg

THAI FRIED RICE



Thai Fried Rice image

This Thai fried rice is called American fried rice (Khao Pad American) in Thailand, because it uses ingredients that are considered American, like ketchup and bacon. It is very popular in Thailand and easy to make. All ingredients should be prepped in advance cause once you start frying the rice, it goes fast. If people are really hungry, you can serve a fried egg on top of the fried rice.

Provided by Toi

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 40m

Yield 4

Number Of Ingredients 16

6 slices bacon, sliced crosswise into 1/2-inch pieces
2 cloves garlic, minced
1 onion, finely chopped
1 large tomato, cubed
½ cup chopped fresh pineapple
5 cups cooked jasmine rice, cooled
2 tablespoons ketchup
2 tablespoons light soy sauce
1 tablespoon white sugar
¼ teaspoon freshly ground white pepper
3 eggs, beaten
½ cucumber, sliced
2 green onions, chopped
¼ cup chopped fresh cilantro
1 lime, cut into wedges
4 green Thai chile peppers

Steps:

  • Heat a large skillet or wok over medium heat and cook bacon until browned and crisp, about 5 minutes. Drain, reserving bacon grease in a bowl. Spoon 2 tablespoons grease back into the skillet.
  • Increase heat to medium-high and cook garlic until fragrant, about 30 seconds. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato and pineapple and stir-fry until warmed through, about 2 minutes.
  • Increase heat to high and add 1 tablespoon bacon grease. Add rice and stir-fry, breaking up with a spatula so it gets coated well with bacon grease. Cook for about 3 minutes. Season with ketchup, soy sauce, sugar, and white pepper.
  • Move rice mixture to one side of the skillet or wok and pour beaten eggs onto the empty side. Stir-fry until eggs are almost set, 2 to 3 minutes. Mix eggs with rice mixture. Fold in bacon bits. Serve with cucumber, green onions, cilantro, lemon wedges, and chile peppers.

Nutrition Facts : Calories 455.7 calories, Carbohydrate 75.9 g, Cholesterol 137.5 mg, Fat 10 g, Fiber 3.7 g, Protein 15.9 g, SaturatedFat 3.2 g, Sodium 694.4 mg, Sugar 12.2 g

THAI FRIED RICE RECIPE WITH SHRIMP (KHAO PAD GOONG ข้าวผัดกุ้ง)



Thai Fried Rice Recipe with Shrimp (Khao Pad Goong ข้าวผัดกุ้ง) image

Thai fried rice with shrimp (khao pad goong ข้าวผัดกุ้ง), is a very typical Thai street food dish, available at all stir fry restaurants. Though you can order the dish with your choice of meat, shrimp is the most popular option. What really makes Thai fried rice unique, is that it's served with a squeeze of lime on top to give it a nice sour tinge, and always accompanied by prik nam pla (พริกน้ำปลา), the Thai condiment of chilies and fish sauce. Enjoy this recipe for Thai fried rice! Watch the video of this recipe here.

Provided by Mark Wiens (eatingthaifood.com)

Categories     Thai fried rice recipe

Time 20m

Yield 1

Number Of Ingredients 13

1.5 cups of cooked Jasmine rice cooled (or day old rice works well too) - Or just estimate about 1 normal bowl full
About 5 - 10 shrimp, head peeled, but tail on
¼ of a big white onion (or ½ of a very small white onion, like I used)
1 leaf of Chinese broccoli (or any crisp green leafy vegetable)
2 cloves garlic
1 egg
½ tablespoon soy sauce
½ tablespoon oyster sauce
Pinch of sugar (optional)
1 tablespoon of oil for frying
5 Thai chilies
3 tablespoons of fish sauce
½ of a lime

Steps:

  • If you're using whole fresh shrimp like I did, first pinch off the head, and peel the outer shell of the shrimp, leaving only the tail on (that's Thai style). You can also devein them if you'd like, but for small shrimp, to me it doesn't really matter.
  • Peel 2 cloves of garlic, and then just finely mince them
  • Slice ¼ of a sweet white onion into medium sized strips
  • Finely dice about 3 - 4 green onions
  • Take just 1 leaf of Chinese broccoli (kai-lan), slice it in half first along the spine, and then slice it into 1 centimeter sized strips
  • Turn on your stove to medium high, heat up your wok (or frying pan), and add about 1 tablespoon of oil
  • Once your oil is hot, add the garlic first, and stir fry continuously for about 15 seconds or so, until it gets nice and fragrant
  • Next, toss in your shrimp, and fry for about 30 seconds - your shrimp should start to turn pink and feel more firm
  • Add in a little less than ½ of your rice first. This is going to soak up all those delicious shrimp juices and oils and keep your rice nice and dry. Stir fry for about 10 more seconds - This is a little known trick to make good rice, so it remains nice and dry
  • Scoot all your rice to one side of the pan, and then crack in the egg into the empty side
  • Whirl the egg up, let it cook for a few seconds, and then start to mix it up with the rice and shrimp
  • Keep stir frying for about 20 seconds until the egg is fully cooked, and then add in the rest of your rice, and give it a quick stir
  • Add ½ tablespoon of soy sauce, ½ tablespoon of oyster sauce, just a pinch of sugar (optional), and continue stir frying your rice, making sure all the sauce get mixed in
  • Then add your chopped Chinese broccoli and onions, and stir fry for another 30 seconds until the vegetables wilt, but they can still be crisp and not fully cooked
  • Lastly, toss in your green onions, stir it a few more seconds, and it's ready
  • Immediately dish your fried rice onto a plate
  • Slice off a wedge of lime, and serve it on the plate next to the rice
  • For the final touch, I like to sprinkle some freshly ground black pepper on top to give some extra flavor
  • Add 3 tablespoons of fish sauce to a small bowl
  • Slice about 5 Thai chilies (you can add more or less, up to you), and add them to the fish sauce
  • Finally, I like it with a little squeeze of about ½ of a lime - but this is optional - and at many Thai restaurants it's only fish sauce and chilies
  • That's is, give it a stir, and set it aside

THAI COMBINATION FRIED RICE



Thai Combination Fried Rice image

This dish is loosely based on Thailand's ubiquitous fried rice dish, kao pad. Usually some kind of animal protein accompanies the rice - squid, crabmeat, ham, chicken, whatever the cook has on hand. My version relies instead on tofu and vegetables; the most important ingredients are the rice itself, the garlic and the fish sauce. Have all of your ingredients prepared and close to the stove. Cooking goes very quickly.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 10m

Yield Serves four to six

Number Of Ingredients 15

4 tablespoons canola or vegetable oil
8 garlic cloves, minced or pressed
1 large carrot, peeled and diced small or cut in julienne
4 ounces tofu, patted dry and cut in 1/2-inch dice
4 eggs, beaten and seasoned with salt and pepper
5 cups cooked rice, preferably Thai jasmine rice available in markets that sell Asian foods
2 to 3 tablespoons Thai or Vietnamese fish sauce (to taste)
2 to 3 teaspoons Thai or Indonesian chile sauce (to taste)
1 tomato, chopped
1 bunch scallions, both white and green parts, chopped
1/2 cup chopped cilantro
Thinly sliced cucumber
Lime wedges
Scallions
Fish sauce with hot chiles nam pla prik or half the amount of soy sauce

Steps:

  • Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil and swirl, then add the carrot and tofu. Stir-fry until lightly colored, about two minutes. Add the garlic and stir-fry until golden, about 30 seconds. Pour in the beaten egg. Stir-fry until scrambled, then add the rice. Cook the rice - scooping it up and pressing it into the pan, then scooping it up again - for about two minutes. Add the fish, chile sauces, tomato and chopped scallions, then stir together for about a half-minute. Serve, garnishing each plate with the cilantro and cucumbers and passing lime wedges, scallions and fish sauce with chiles. Diners should squeeze lime juice onto their rice as they eat.

THAI PINEAPPLE FRIED RICE



Thai Pineapple Fried Rice image

Thai-style sweet and spicy pineapple fried rice with red bell pepper, cashews and cilantro. This is a healthy and quick, vegetarian weeknight dinner! This dish comes together very quickly, so be sure to have your ingredients (including chilled leftover rice) prepped in advance. Recipe yields 2 large, restaurant-sized portions or 4 more modest portions.

Provided by Cookie and Kate

Categories     Entree

Time 25m

Number Of Ingredients 13

2 tablespoons coconut oil or quality vegetable oil, divided
2 eggs, beaten with a dash of salt
1 1/2 cups chopped fresh pineapple
1 large red bell pepper, diced
3/4 cup chopped green onions (about 1/2 bunch)
2 cloves garlic, pressed or minced
1/2 cup chopped raw, unsalted cashews
2 cups cooked and chilled brown rice*, preferably long-grain brown jasmine rice
1 tablespoon reduced-sodium tamari or soy sauce
1 to 2 teaspoons chili garlic sauce or sriracha
1 small lime, halved
Salt, to taste
Handful of fresh cilantro leaves, torn into little pieces, for garnishing

Steps:

  • Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it's hot!).
  • Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
  • Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
  • Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the tamari and chili garlic sauce, to taste. Squeeze the juice of 1/2 lime over the dish and stir to combine. Season to taste with salt and set aside.
  • Slice the remaining 1/2 lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro. Serve with bottles of tamari and chili garlic sauce or sriracha on the side, for those who might want to add more to their bowls.

Nutrition Facts : Calories 349 calories, Sugar 7.1 g, Sodium 389.7 mg, Fat 17.4 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 39.4 g, Fiber 3.3 g, Protein 10.1 g, Cholesterol 93 mg

THAI-STYLE FRIED RICE



Thai-Style Fried Rice image

Any green vegetables you have on hand can be used in place of the bok choy.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 12

1 fresh green chile, sliced, or chili paste or crushed red pepper flakes
3 tablespoons fish sauce
2 tablespoons peanut oil or other vegetable oil (not olive oil)
2 garlic cloves, minced (1 tablespoon)
1 tablespoon minced peeled fresh ginger
2 scallions (both white and green parts), minced (about 3 tablespoons)
3 ounces boneless pork, such as shoulder or loin, cut into 2 x 1/2-inch strips
1 cup shredded bok choy or other similar green vegetable
1 1/2 cups cooked jasmine or basmati rice
Sprigs of fresh cilantro, for garnish
1/2 cucumber, peeled and cubed
1 or 2 fresh lime wedges for garnish

Steps:

  • Combine the chile and 2 tablespoons of the fish sauce in a small dipping bowl. Set aside. Heat a well-seasoned wok or frying pan over high heat. Add the oil and almost immediately add the garlic, ginger, and 2 tablespoons of scallions. Stir constantly for about 40 seconds. Be careful not to burn the mixture. Add the pork and continue to stir for 3 minutes, or until the pork is no longer pink.
  • Stir in the bok choy and cook until it is just tender, a couple of minutes. Stir in the cooked rice. Add the remaining tablespoon of fish sauce and heat through, about 2 minutes.
  • Serve immediately, garnish with cilantro, cucumber, the remaining tablespoon of scallion, and the lime. Serve the dipping sauce on the side.

THAI FRIED RICE WITH PINEAPPLE



Thai Fried Rice with Pineapple image

Make things sweet and salty for dinner tonight with this delicious Thai Fried Rice with Pineapple made with fluffy Carolina® Jasmine Rice.

Provided by Carolina® Rice

Time 30m

Yield 6

Number Of Ingredients 12

1 1/2 cup Carolina® Jasmine Rice
2 tbsp coconut oil
2 garlic cloves (minced)
1 medium bell pepper (chopped)
1 cup cashews
1/4 cup chopped green onions
1 cup cubed pineapple (approx 1/4″ cubes)
2 large eggs
2 tbsp soy sauce
1/2 tbsp honey
1 tbsp curry powder
1/2 tsp ground pepper

Steps:

  • Enjoy sweet and salty flavors for dinner tonight with this simple and delicious Thai Fried Rice with Pineapple brought to us by food blogger Christine McMichael at Jar of Lemons. Step 1
  • Cook rice according to package instructions Step 2
  • Over medium-high heat, heat 1/2 the coconut oil in skillet. Step 3
  • Add and saute garlic for a few minutes. Step 4
  • Add chopped cashews, green onion, and bell pepper and continue cooking for another 5 to 7 minutes. Step 5
  • as the bell pepper begins to soften, add the pineapple, and continue cooking for an additional 5-7 minutes. Step 6
  • Set aside. Step 7
  • Add the remaining oil to the pan, scramble eggs, and cook. Step 8
  • Set aside. Step 9
  • While the eggs are cooking, make the sauce by mixing the soy sauce, honey, ground pepper, and curry powder. Step 10
  • Add the cooked rice and sauce mixture to the skillet and stir-fry for about 5 minutes. Step 11
  • Add the rest of the ingredients back in and stir-fry for another 5 minutes. Step 12
  • Serve immediately and enjoy!

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