Thai Fried Rice With Tomato Recipe

Cooked rice: Preferably day-old, this helps the rice to fry better without becoming mushy.

Vegetable oil: Used for stir-frying the ingredients.

Onion: Adds a sweet and savory base flavor.

Garlic: Provides a pungent and aromatic element.

Tomatoes: Adds freshness and a slight tang to the dish.

Soy sauce: Contributes a salty and umami flavor.

Fish sauce: Adds depth and a distinctive umami taste.

Sugar: Balances the flavors with a touch of sweetness.

Eggs: Adds protein and a rich texture.

Green onions: Provides a fresh and slightly sharp flavor.

Lime: Served on the side, it adds a zesty brightness when squeezed over the finished dish.

When making Thai fried rice, ensure your cooked rice is day-old and chilled. This helps the grains to firm up, preventing them from becoming mushy when stir-fried. If you don't have day-old rice, spread freshly cooked rice on a baking sheet and refrigerate for at least 30 minutes.

• day-old cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great gluten-free option.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle tropical flavor that complements Thai cuisine.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste compared to onions.

• minced garlic cloves - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it has a less intense flavor.

• chopped tomatoes - Substitute with canned diced tomatoes: Canned diced tomatoes can be used in place of fresh tomatoes, especially when out of season.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• fish sauce - Substitute with soy sauce: Soy sauce can be used as a vegetarian alternative to fish sauce, though it lacks the same depth of flavor.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note to the dish.

• beaten eggs - Substitute with tofu: Crumbled tofu can be used as a vegan alternative to eggs, providing a similar texture.

• chopped green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• lime - Substitute with lemon: Lemon provides a similar acidity and brightness to the dish.

• Allow the Thai fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.

• Transfer the cooled fried rice into an airtight container. Make sure to use a container that seals well to keep out moisture and air.

• Label the container with the date so you can keep track of how long it has been stored.

• Store the container in the refrigerator if you plan to consume the fried rice within 3-4 days. This will keep it fresh and safe to eat.

• For longer storage, place the airtight container in the freezer. Thai fried rice can be frozen for up to 2 months without losing its flavor and texture.

• When ready to eat, thaw the fried rice in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture.

• Reheat the fried rice in a wok or skillet over medium heat. Add a splash of vegetable oil or a bit of water to prevent sticking and to help rehydrate the rice.

• Stir-fry until the fried rice is heated through. Make sure to break up any clumps that may have formed during storage.

• Serve hot, and enjoy the flavors of your Thai fried rice with tomato once again.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Once the oil is hot, add the leftover Thai fried rice.
  4. Stir frequently to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes or until the rice is heated through.
  6. Optionally, squeeze a bit of fresh lime juice over the rice before serving.

• Microwave Method:

  1. Place the leftover fried rice in a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 1-2 minutes, then stir the rice.
  5. Continue microwaving in 30-second intervals until the rice is heated through.
  6. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover fried rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the rice from drying out.
  4. Bake for about 15-20 minutes or until the rice is thoroughly heated.
  5. Remove from the oven and give it a good stir before serving.

• Steamer Method:

  1. Place the leftover fried rice in a heatproof dish that fits inside your steamer.
  2. Fill the steamer with water and bring it to a boil.
  3. Place the dish with the rice in the steamer basket.
  4. Cover and steam for about 5-10 minutes or until the rice is heated through.
  5. Carefully remove the dish from the steamer and stir before serving.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for chopping onions, tomatoes, and green onions.

• Cutting board: A surface to safely chop and prepare your vegetables.

• Measuring spoons: Used to measure out the soy sauce, fish sauce, and sugar accurately.

• Mixing bowl: Useful for beating the eggs before adding them to the wok.

• Ladle: Handy for scooping and serving the fried rice once it's cooked.

• Serving platter: A dish to present the finished Thai fried rice with lime wedges on the side.

Use day-old rice: Day-old cooked rice is drier and prevents clumping, making it easier to stir-fry.

Prep ingredients ahead: Chop onions, garlic, and tomatoes in advance to streamline the cooking process.

Cook in batches: If doubling the recipe, cook in batches to ensure even cooking and avoid overcrowding the wok.

Use high heat: High heat reduces cooking time and helps achieve the perfect texture for fried rice.

Scramble eggs separately: Scramble the eggs in a separate pan to save time and ensure they are perfectly cooked before mixing with the rice.