So did anyone catch the total eclipse this week?
In our ‘hood, we were only able to grab an 85% view, but it was stunning nonetheless. We had special viewing glasses at the ready and our backyard turned into a little eclipse block party.
I have friends who traveled for hours in order to take in the full eclipse experience and I’m thinking maybe that could be us in 2024. It’s pretty cool being able to experience a solar event that just went down in the books forever.
Speaking of history…you might make some culinary history in your very own kitchen. We’re pretty confident that when you serve up this delicious Thai Fried Rice, it’ll become a one-pan party your peeps won’t forget…
How to Make One-Pan Thai Fried Rice:
It helps to watch how the eggs are cooked ⇑ right into the pan with the rest of ingredients, while managing to stay separate from them.
This gets you all the flavors of authentic Thai fried rice without having to do takeout. Not that we don’t chase down some good takeout once in awhile, but homemade is always better. It’s healthier, fresher, and made the way you like it.
Make this Thai Fried Rice and watch the magic happen. People will savor it. Talk about it. It’s highly likely they’ll ask you to please make this again and again.
Thankfully, it’s easy to oblige because this IS called One Pan Thai Fried Rice, after all. It’s a quick stir and serve deal.
It’s best to use cold, cooked day-old long grain white rice such as Jasmine. Even a couple days old rice is great. My mama’s wise words: if you’ve got leftover rice, make fried rice. (Avoid subbing with short grain or brown rice here if you want the real thing.)
This dish boasts plenty of yummy herbs and veggies. Eggs scrambled right into the center of it all. No extra pan needed. See above video for how to work in the eggs.
It all comes together like magic.
Here’s to another 7 years before our next total eclipse.
And plenty of Thai fried rice in the meantime.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Easy Thai Fried Rice
For the Sauce Mixture:
For the Fried Rice:
- 4 TB cooking oil, I just use olive oil
- 1 onion, chopped
- 6 cloves garlic, chopped
- 1 cup halved grape/cherry tomatoes, or freshly diced tomatoes
- ½ cup matchstick carrots
- ½ lb large raw shrimp, pre-shelled and deveined
- 6 cups cold, cooked long grain rice (i.e., jasmine)
- 2 large eggs
- 1 cup Thai basil leaves
- ½ cup chopped scallions
- kosher salt and freshly ground black pepper
- Garnish: cucumber slices, tomato slices, and/or lime slices
- Make the Sauce Mixture: Combine all ingredients for sauce in a small bowl and whisk. Set aside.
- Cook fried rice: In a large, deep pan (or wok) add the cooking oil and heat over medium-high until hot. Add onions and garlic, stirring frequently until fragrant, about 1 minute. Add carrots and stir until tender, 2-3 minutes. Add tomatoes and stir to combine well. Once vegetables are softened, add shrimp and stir until no longer opaque, about 1 minute (don’t overcook the shrimp.)
- Add cooked cold rice, breaking up clumps if needed, and stirring to incorporate. Add your Sauce Mixture and stir to combine well. Use spatula to push fried rice to the edges of pan, making a well in the center of pan. Crack eggs into the well and scramble them, trying not to disturb the fried rice. Once eggs are cooked, stir it into the fried rice. Add Thai basil and scallions, stirring just to incorporate don’t fully cook the herbs. Add kosher salt and freshly ground black pepper to taste. Garnish as desired.