Thai Kitchen Fried Rice Recipe

Cooked rice: Preferably day-old, as it has a firmer texture that works well for stir-frying.

Vegetable oil: Used for stir-frying the ingredients.

Garlic: Adds a fragrant aroma and depth of flavor.

Onion: Provides a sweet and savory base for the dish.

Mixed vegetables: A combination of carrots, peas, and corn for color and nutrition.

Eggs: Beaten and scrambled to add protein and richness.

Soy sauce: Adds a salty, umami flavor to the rice.

Fish sauce: Enhances the dish with a distinctive umami taste.

Sugar: Balances the savory flavors with a touch of sweetness.

Lime: Cut into wedges for a fresh, tangy finish.

Green onions: Chopped for a mild onion flavor and garnish.

Cilantro: Chopped for a fresh, herbal garnish.

When making fried rice, it's crucial to use day-old cooked rice. Freshly cooked rice tends to be too moist and can result in a mushy texture. Day-old rice, on the other hand, is drier and separates more easily, giving you that perfect, slightly chewy texture. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and refrigerate it for at least an hour to dry it out.

• 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.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferred for its robust flavor.

• chopped onion - Substitute with shallots: Shallots offer a milder, sweeter taste that works well in fried rice.

• carrots, peas, corn mixed vegetables - Substitute with bell peppers, snap peas, and broccoli: These vegetables add a different texture and flavor profile while maintaining the dish's nutritional value.

• beaten eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs and is a great vegan alternative.

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

• fish sauce - Substitute with soy sauce: Soy sauce can replace fish sauce for a vegetarian option, though it lacks the same depth of flavor.

• sugar - Substitute with honey: Honey provides a natural sweetness and a slightly different flavor profile.

• lime - Substitute with lemon: Lemon can provide a similar acidic brightness to the dish.

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

• chopped cilantro - Substitute with parsley: Parsley can be used for those who dislike the taste of cilantro while still adding a fresh, green element.

• Allow the fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the fried rice to an airtight container. For best results, use a container that is just the right size to minimize air exposure.
• If you plan to consume the fried rice within a few days, store it in the refrigerator. It will stay fresh for up to 4 days.
• For longer storage, place the fried rice in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing.
• Label the container or bag with the date to keep track of its freshness.
• When ready to reheat, thaw the fried rice in the refrigerator overnight if frozen.
• Reheat the fried rice in a skillet over medium heat, adding a splash of vegetable oil or soy sauce to refresh the flavors. Stir frequently to ensure even heating.
• Alternatively, you can reheat the fried rice in the microwave. Place it in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until thoroughly heated.
• Avoid reheating the fried rice more than once to maintain its quality and safety.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of vegetable oil or a bit of butter to the pan.
  3. Once the oil is hot, add the leftover Thai Kitchen Fried Rice.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes until the rice is thoroughly heated.

• Microwave Method:

  1. Place the leftover fried rice in a microwave-safe dish.
  2. Add a few tablespoons of water or broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or damp paper towel.
  4. Microwave on high for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals until the rice is hot.

• 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 drying out.
  4. Bake for about 15-20 minutes, stirring halfway through, until the rice is heated through.

• Steamer Method:

  1. Place the leftover fried rice in a heatproof bowl.
  2. Set up a steamer and bring the water to a boil.
  3. Place the bowl in the steamer and cover.
  4. Steam for about 5-10 minutes until the rice is hot and fluffy.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Spread the leftover fried rice in a single layer in the air fryer basket.
  3. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• 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 the garlic, onion, and mixed vegetables.

• Cutting board: A sturdy surface for safely chopping all the ingredients.

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

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

• Garlic press: Optional, but can be used to mince the garlic more efficiently.

• Serving spoon: For serving the fried rice once it's ready.

• Ladle: Useful for scooping and serving the rice.

• Tongs: Handy for moving ingredients around in the wok, especially when scrambling the eggs.

• Plate: For serving the finished dish, garnished with green onions, cilantro, and lime wedges.

Use pre-chopped vegetables: Save time by using pre-chopped mixed vegetables from the store.

Cook rice in advance: Prepare day-old rice the night before to ensure it's ready for the recipe.

Minced garlic in a jar: Use pre-minced garlic to cut down on prep time.

One-pan method: Use a large wok to cook everything in one pan, reducing cleanup time.

Quick egg scramble: Push the vegetables to the side and scramble the eggs directly in the wok to save time.