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My Version,Thai Rice

I love THAI food! It is one of my favorite types of food to eat. When quarantine began I was crushed that my favorite local Thai restaurant had closed down. So, I decided to mix a few ingredients together and came up with this yummy and delicious side dish. This may not be your traditional Thai fried rice but if your anything like me, it will definitely satisfy your cravings.

Servings: 4
Prep time: 10 min.
Total Time: 20 min.

Make sure you prep all your ingredients before the frying process and keep everything right next to the stove, the cooking in this dish is fast paced and you want to avoid over frying.


3 cups, cooked white rice.

-Cook white rice from scratch or try Annie Chun's vegan/gluten free white rice.

1 tbsp. cilantro (chopped)

2 stalks chives (chopped)

2 eggs-beaten

2 tsp. fish sauce

2 tsp. soy sauce

1/2 tsp. ginger powder

2 tbsp. sesame oil

1/2 tbsp. minced garlic

1 tsp. oyster sauce


Step 1:

Heat a wok or large frying pan on medium-high and add sesame oil. When oil is hot, add garlic and cook for about 1 minute.

Step 2:

Add rice to the wok and stir-fry for 1 minute. Then add, ginger, soy sauce, fish and oyster sauce and stir fry for another minute.

Step 3:

Move your rice and create a center space for your eggs. Pour beaten eggs into the center and let it cook for about 30 seconds then scramble. When eggs are fully cooked, stir into the rice mixture.

Step 4:

Add your chives and cilantro and stir well, cook for about 30 seconds and turn off burner. Taste your rice, add more soy sauce if needed.

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