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Thai Fried Rice

Video Description

Looking for a quick and light weeknight meal packed with veggies? Thai fried rice is a choice sure to satisfy. In this video, Phoebe demonstrates how to make authentic Thai fried rice. Phoebe uses Jasmine rice to make Thai fried rice which is an authentic choice - Jasmine rice is frequently used in Thai cooking. The rice should be cooked prior to beginning this recipe. 

To make fried rice, begin by heating your pan with vegetable oil. When the oil begins to sizzle, add your shallots, radishes, and carrots to the pan. Stir fry your veggies until they are nice and tender. Throw in your garlic next and be sure to watch it - garlic on a hot pan can burn if it isn't stirred. 

Now it's time to add in your cooked rice to the pan to get your Thai fried rice really going. Whenever you are stir frying any dish be sure you are using a very hot pan - this is essential, as none of the ingredients need to cook for very long. After your rice and veggies have been cooking for a few minutes, add in your fish sauce and the juice of half a lime. 

Last but not least, add in your basil to finalize your Thai fried rice. That's all there is to it! Now, all that's left is to grab a set of chop sticks and dig into your homemade Thai fried rice.

 

Duration: 03:20 Last Updated On: 2015-07-16

Thai Fried Rice Recipe.

Difficulty: Easy

Nutrition Information

Recipe Serves 3
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
275
13.75% Complete
14%
Fat
5g
7.69230769231% Complete
8%
Cholesterol
0mg
0.0% Complete
0%
Sodium
462mg
20.0869565217% Complete
20%
Carbohydrates
52g
40.3100775194% Complete
40%
Fiber
2g
8.0% Complete
8%
Sugar
3g
6.0% Complete
6%
Protein
6g
11.7647058824% Complete
12%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Gluten Free
Gluten Free
Vegetarian
Vegetarian
Dairy Free
Dairy Free
Lower Cholesterol
Lower Cholesterol
Ingredients
  • ¼ cup tightly packed chopped basil leaves (preferably Thai)
  • 1 cup quartered radishes
  • 2 small shallots, thinly sliced
  • 1 tablespoon Thai fish sauce
  • 1 tablespoon vegetable oil
  • 3 cups cold cooked Jasmine rice
  • 4 garlic cloves, minced
  • 1 medium carrot, finely diced
  • 1 lime, halved
Method
Heat the oil in a large non-stick skillet or wok over a high flame. Add the shallots, carrots, and radishes and sauté until the shallots are soft and the radishes are vibrantly pink, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds more. Add the rice and stir fry, stirring constantly, until well coated in the shallot mixture and beginning to brown, about 3 minutes. Stir in half the basil, fish sauce, and juice of half the lime. Cook for another minute. Remove from heat. Divide the rice among two plates and garnish with the remaining basil. Cut the remaining lime into wedges and serve along with the rice. Serves 3
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