Thai Fried Rice

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Thai Fried Rice

A fast, simple, homemade, delicious fried rice. Thai soy sauce is best for this recipe. My husband likes his rice extra spicy so I grind up 4-5 dried hot Thai peppers. Have all the ingredients ready as this dish is cooked very fast on high heat. Use day old white rice (Jasmine rice is best) so it doesn't stick together while cooking.
Course Dinner, Main Course
Cuisine Thai
Keyword Kao Pad, Khao Pad, Kow Pad, Thai Fried Rice
Prep Time 10 minutes
Cook Time 7 minutes
Servings 2 people
Calories 420kcal


  • 3 tbsp oil or more as needed
  • 2 1/2 cups cooked white rice one day old; jasmine rice preferred
  • 1 carrot diced
  • 1/2 small onion sliced
  • 1/2 cup frozen peas
  • 1 egg beaten
  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1/2 tsp sugar
  • 1 tbsp ground hot thai peppers optional; use hot peppers of choice, increase/decrease amount to suit your taste


  • Mix soy sauce, oyster sauce, and fish sauce together in a small bowl and set aside
  • In a wok over high heat add the oil. Add the carrot, onion, and peas and cook until veggies are slightly tender stirring and/or flipping constantly. Move the veggies to one side of the wok. Add more oil to other side of wok if needed and add beaten egg, fry until almost fully cooked
  • Add cooked rice, sauces, sugar, and ground hot peppers (if using) and stir all together. Cook for 3-5 minutes until rice is slightly charred, make sure to continue to stir and/or flip constantly to ensure rice doesn't burn
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