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Spicy Thai Fried Rice

Day old rice is best in this recipe, known as Khao Pad Goong. Freshly cooked rice will work, but it's more likely to stick to your pan and produce a stickier fried rice.
10 min
PREP TIME
10 min
COOK TIME
280
CALORIES
11
INGREDIENTS

INGREDIENTS 4 SERVINGS

  • 2 tablespoons (30 milliliter) vegetable oil, divided
  • 1 egg, lightly beaten
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 tablespoon (15 milliliter) brown sugar
  • 1/2 teaspoon (2 milliliter) Sea Salt Grinder
  • 3 cups (750 milliliter) cold cooked Jasmine Rice
  • 1/2 cup (125 milliliter) vegetables, such as diced red bell pepper, asparagus pieces or peas
  • 1/4 pound (125 gram) cooked, peeled and deveined small shrimp or cubed firm tofu (optional)
  • 2 tablespoons (30 milliliter) Thai Kitchen® Spicy Thai Chili Sauce
  • 1 tablespoon (15 milliliter) Fish Sauce

Preparation

  • 1 Heat 1 tbsp (15 mL) of the oil in large skillet or wok on medium-high heat. Add egg; stir fry until scrambled. Remove egg from skillet.
  • 2 Heat remaining 1 tbsp (15 mL) oil in skillet on medium-high heat. Add onion, garlic, sugar and salt; stir fry 5 minutes or until onion is lightly browned.
  • 3 Stir in rice, vegetables, shrimp or tofu, chili sauce and fish sauce; stir fry 3 minutes or until rice is heated through. Stir egg into rice mixture.
  • 4 Thai Kitchen Tip: For an extra kick, serve with additional Thai Kitchen® Spicy Thai Chili Sauce on the side.

NUTRITION INFORMATION

(per Serving)

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