One-Pan Thai Fried Rice is done in under 20 minutes. It’s easy, healthy, and tastes authentically delicious. Avoid the takeout and whip up this quick, tasty dish that’s sure to become a family favorite.
- For the Sauce Mixture:
- 2 TB Tamari soy sauce* or light soy sauce
- 2 TB Asian fish sauce
- 1 TB palm sugar
- 1 TB Asian oyster sauce
- 1/2 tsp freshly ground black pepper
- 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)
- 1/2 cup matchstick carrots
- 1/2 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
- 1/2 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.
Tamari Soy Sauce* is often found in Asian aisles of grocery stores, and is typically GF. Look for the GF labeling.
If you haven’t tried Asian Fish Sauce, we promise it doesn’t make the dish taste fishy at all. It imparts a wonderful “umami” flavor that adds to the authentic taste of this dish. Try not to omit.
Palm sugar has subtle caramel tones to it, and has a deeper richer flavor than granulated sugar. However, you can use granulated sugar if you can’t find palm sugar.
Shredded cooked chicken can be used instead of shrimp. Omit meat if making it vegetarian.
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- Category: Dinner
- Method: Stovetop
- Cuisine: Asian, Thai
Keywords: Thai Fried Rice