Thai · Dinner
Thai Fried Rice With Egg
Thai-style fried rice tossed in a hot wok with garlic, eggs, and day-old jasmine rice, seasoned with fish sauce, soy sauce, and a touch of sugar for balance. Scallion, tomato, and onion add freshness and color, while a lime wedge and cucumber slices on the side brighten each forkful.
$4
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
523Calories
18.8gProtein
24.8gFat
54.2gCarbs
6.9gSugar
2.4gFiber
961mgSodium
413mgChol
5.4gSat Fat
425mgPotassium
80mgCalcium
2.8mgIron
1mcgVitamin B12
11mgVitamin C
gluten-free-adaptable
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Crack the eggs into a bowl and beat lightly with a fork. Mince the garlic, thinly slice the onion and scallion, and chill the rice.
2
Heat the vegetable oil in a wok over high heat until shimmering, about 1 minute. Add minced garlic and sliced onion, stir constantly 20 seconds until golden.
3
Push aromatics to one side, pour in beaten eggs, and scramble over high heat 30–40 seconds until just set but still glossy.
4
Add chilled rice to the wok, breaking up clumps with the spatula. Stir-fry over high heat 3–4 minutes until grains separate and light brown spots form.
5
Pour fish sauce, soy sauce, and sugar over the rice. Toss constantly 1 minute until every grain is evenly coated and glossy.
6
Stir in tomato wedges and half the scallion, tossing over high heat 30 seconds until tomato softens at the edges.
7
Plate
Spoon fried rice onto a plate, scatter remaining scallion on top, and arrange cucumber slices and lime wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 2 cup370g cooked jasmine rice, day-old and chilled
- 4 cloves4 cloves garlic
- 2 tbsp30ml vegetable oil
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sugar
- 11 small onion (120g)
- 44 cherry-sized tomato wedges (25g)
- 22 scallion (20g)
- 22 lime wedge
- 4-6 cucumber slices (40g)
