This is the Thai fried rice recipe I learned in my cooking class. I’ve always thought of fried rice as a Chinese food, but it turns out that fried rice is a very popular and inexpensive street food in Bangkok.
2 T soybean oil4 garlic cloves, pressed
200 grams tofu, cut into cubes
thinly sliced carrot
shredded bok choy
1 beaten egg
4 cups cooked rice
2 T soy sauce
1 t white sugar
1/2 t dried hot chili powder
2 green onions, thinly sliced
2 T lime juice
Heat the oil in a wok over medium heat. Add the garlic and cook until it’s fragrant, but not beginning to color.
Add the tofu, carrots, and bok choy and stir constantly for 2-3 minutes. Add the beaten egg and continue cooking and stirring until the egg is half set.
Add the rice and continue stirring as you add the sugar, soy sauce, chili powder, and green onions. Cook for a few more minutes, until the the ingredients are well mixed and the rice is an even color.
Turn off the heat and mix in the lime juice. To serve, fill a small bowl, and flip it into the middle of a plate, and repeat for each portion.
One tip I learned in class is that this recipe works best with cold rice that’s a day or two old and sort of dried out. So, cook your rice in advance and maybe even leave the cover ajar in the fridge to help it dry out a bit, or else make this when its time to clean out the fridge ;)
Get the other recipes from my Thai cooking class: Pad Thai | spring rolls
Lisa says
That sounds good – I’ve been thinking about pork fried rice lately, so it’s good to have that tip about drying out the rice!
Anonymous says
Sage, I am not a vegetarian, but your recipes are very tempting!