Thai · Dinner
Thai Fried Rice With Egg (Gluten-Free)
Wok-fried jasmine rice tossed with scrambled egg, garlic, tomato, and scallion, seasoned with a gluten-free tamari-fish sauce blend for salty depth. Finished with white pepper and a squeeze of lime, this Thai street-style dish is quick, savoury, and lightly sweet with a soft, tender egg curd throughout.
$4
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
495Calories
19.8gProtein
23.2gFat
52.1gCarbs
6.9gSugar
2.4gFiber
1857mgSodium
381mgChol
5.1gSat Fat
490mgPotassium
85mgCalcium
2.9mgIron
1mcgVitamin B12
14mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Crack eggs into a bowl and whisk lightly. Mince garlic, slice onion, cut tomato into wedges, slice scallions, keeping whites and greens separate.
2
Saute
Heat oil in a wok over medium-high heat until shimmering. Add garlic and onion whites, stir-fry for 30 seconds until garlic turns pale gold.
3
Scramble
Push aromatics to one side, pour in whisked eggs, let sit 10 seconds, then scramble over medium-high heat for 1 minute until soft curds form and gloss appears.
4
Fry
Add chilled jasmine rice to wok, break up clumps with spatula, stir-fry over high heat for 2 to 3 minutes until grains separate and catch lightly.
5
Season
Pour fish sauce and tamari over rice, sprinkle sugar and white pepper, toss constantly over high heat for 1 minute until grains gloss and brown evenly.
6
Finish
Add tomato wedges, scallion greens, cilantro, toss over high heat for 30 seconds until tomato just softens.
7
Plate
Tip fried rice onto a plate and serve with lime wedge alongside for squeezing over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs
- 2 cup330g cooked jasmine rice, day-old and chilled
- 4 cloves4 cloves garlic
- 11 small onion (120g)
- 11 small tomato (100g)
- 44 scallions (30g)
- 2 tbsp30ml fish sauce
- 2 tsp10ml gluten-free tamari
- 1 tsp1 tsp white sugar
- 1/2 tsp1/2 tsp white pepper
- 2 tbsp26g vegetable oil
- 22 lime wedge, for serving
- a small handful of cilantro leaves, for serving
