Thai Style Fried Rice

Prep Time
Cook Time
Ready In

Recipe: #9386

May 01, 2013

"You can add meat or shrimp to this if you want this to be a main dish. As is, it makes a great side dish. I used a mixture of brown rice and jasmine rice I had in the freezer, but you can use whatever kind of cooked rice you like."

Original recipe yields 5 servings


  • Serving Size: 1 (330.7 g)
  • Calories 353.7
  • Total Fat - 5.6 g
  • Saturated Fat - 2 g
  • Cholesterol - 104.7 mg
  • Sodium - 775.6 mg
  • Total Carbohydrate - 65.5 g
  • Dietary Fiber - 2.9 g
  • Sugars - 3.6 g
  • Protein - 10.7 g
  • Calcium - 64.1 mg
  • Iron - 4.3 mg
  • Vitamin C - 33.9 mg
  • Thiamin - 0.4 mg

Step 1

Whisk together the ingredients for the sauce in a small bowl and set aside.

Step 2

Heat coconut oil in a large nonstick skillet.

Step 3

Add the beaten eggs and swirl to let it cover the pan.

Step 4

As it cooks, use you spatula to flip it over and finish cooking, them remove from skillet, set aside and chop.

Step 5

Add cooked rice to the skillet along with the garlic, peas, and scallions. Cook, stirring, about ten minutes to let rice heat up and get slightly golden in places.

Step 6

Stir eggs back into the rice, then stir in the sauce.

Step 7

Once the sauce is thoroughly mixed in, stir in the basil.

Step 8

Serve hot.

Tips & Variations

No special items needed.

Tags : Spicy



This had really good flavors and was a nice quick weeknight meal. We used sweet chili sauce (so less sugar) and more peas/lime. Much enjoyed.

review by:
(13 Mar 2018)


I tried this to have with your Thai chicken. This was just the right thing to have with it and the rice was excellent with it. It's a keeper all the way for us!

review by:
(15 Apr 2014)