One Pan Thai Fried Rice
Try this One Pan Thai Fried Rice recipe, or contribute your own.
Try this One Pan Thai Fried Rice recipe, or contribute your own.
- 1 onion, chopped
- 2 large eggs
- kosher salt and freshly ground black pepper
- 1/2 tsp freshly ground black pepper
- 1/2 cup matchstick carrots
- 1/2 cup chopped scallions
- 6 cloves garlic chopped
- for the fried rice:
- for the sauce mixture:
- 2 tb tamari soy sauce* or light soy sauce
- 2 tb asian fish sauce
- 1 tb palm sugar
- 1 tb asian oyster sauce
- 4 tb cooking oil (i just use olive oil)
- 1 cup halved grape/cherry tomatoes (or freshly diced tom
- 1/2 lb large raw shrimp pre-shelled and deveined
- 6 cups cold cooked long grain rice (i.e. jasmine)
- 1 cup thai basil leaves
- garnish: cucumber slices tomato slices, and/or lime slices
- Carbohydrate 14.0018891508133 g
- Cholesterol 297.6825503 mg
- Fat 6.039501000125 g
- Fiber 0.273562497675419 g
- Protein 18.829170043375 g
- Saturated Fat 1.7479753717 g
- Serving Size 1 1 -6 (143g)
- Sodium 1554.57508845 mg
- Sugar 13.7283266531379 g
- Trans Fat 1.123377922 g
- Calories 186 calories
Step-by-step
- Make the Sauce Mixture: Combine all ingredients for sauce in a small bowl and whisk. Set aside.
- Cook fried rice: In a large, deep pan (or wok) add the cooking oil and heat over medium-high until hot.
- Add onions and garlic, stirring frequently until fragrant, about 1 minute.
- Add carrots and stir until tender, 2-3 minutes.
- Add tomatoes and stir to combine well.
- Once vegetables are softened, add shrimp and stir until no longer opaque, about 1 minute (don't overcook the shrimp).
- Add cooked cold rice, breaking up clumps if needed, and stirring to incorporate.
- Add your Sauce Mixture and stir to combine well.
- Use spatula to push fried rice to the edges of pan, making a well in the center of pan.
- Crack eggs into the well and scramble them, trying not to disturb the fried rice.
- Once eggs are cooked, stir it into the fried rice.
- Add Thai basil and scallions, stirring just to incorporate; don't fully cook the herbs.
- Add kosher salt and freshly ground black pepper to taste.
- Garnish as desired.
One Pan Thai Fried Rice: A Weeknight Winner
As a busy working mom, time is my most precious commodity. Dinner prep needs to be quick, easy, and delicious – a trifecta that’s hard to achieve on a consistent basis. That’s why I’ve become a huge fan of one-pan meals. They minimize cleanup, require minimal prep, and still deliver big on flavor. This One Pan Thai Fried Rice recipe is a perfect example. It’s ready in under 30 minutes, tastes amazing, and is a great way to use up leftover rice. The vibrant colors and aromatic flavors make it feel like a restaurant-quality meal, even though it's incredibly simple to put together.
I often find myself craving flavorful Asian cuisine, but I don't always have the time (or energy!) for an elaborate cooking process. This recipe perfectly hits the spot. The combination of sweet, savory, and spicy is just right. The shrimp cooks up quickly, the vegetables are tender-crisp, and the rice gets perfectly coated in that incredible sauce. I typically use jasmine rice because of its fragrant and slightly sweet taste, but any long-grain rice will work.
The Secret to Success: The Sauce
The heart of this dish is undoubtedly the sauce. It's a simple blend of tamari (or soy sauce), fish sauce, palm sugar, and oyster sauce. These ingredients create a complex and umami-rich flavor that elevates the dish beyond just your average fried rice. The balance of sweet and savory is key, and I've found that the palm sugar adds a wonderful depth that other sweeteners just don't replicate. Don't be afraid to adjust the amounts to suit your personal preferences. If you prefer a spicier dish, you could add a pinch of red pepper flakes to the sauce.
Adaptability is Key
One of the things I love most about this recipe is its flexibility. You can easily adapt it to suit your dietary needs and preferences. Don't have shrimp on hand? Chicken, tofu, or even vegetables alone would be wonderful substitutions. Feel free to experiment with different vegetables too. Broccoli, bell peppers, or snow peas would all be delicious additions. The beauty of this dish is that it's a blank canvas for your culinary creativity.
Make it a Complete Meal
I often serve this One Pan Thai Fried Rice as a complete meal, but it also pairs beautifully with a side of steamed vegetables or a simple green salad. A light and refreshing cucumber salad would cut through the richness of the rice beautifully. A squeeze of lime at the end adds a burst of brightness that perfectly complements the savory flavors.
Leftovers? Yes, Please!
This fried rice is even better the next day! The flavors have a chance to meld together, resulting in an even more delicious dish. It's perfect for a quick and easy lunch or dinner on the go. Just reheat it gently in a pan or microwave, and you'll have a satisfying and flavorful meal in minutes.
So, the next time you're looking for a quick, delicious, and satisfying weeknight meal, give this One Pan Thai Fried Rice a try. I promise you won't be disappointed! It’s become a regular staple in our house, and I hope it becomes one of your favorites, too.
