How to Make Thai Fried Rice
Step #1: Place a wok over high heat. Once the pan is very hot, drizzle in the oil. Add the white and light green parts of the sliced scallions, the yellow onion, and chopped garlic to the pan. Stir-fry for two minutes, until the onions begin to turn translucent. There’s something incredibly satisfying about finding creative ways to use up leftovers! I usually cook twice as much rice as I need whenever I’m making Thai Fried Rice, just so I can chuck some in the fridge for future fried rice needs. Sometimes, I use up leftover bits of stir-fry (diced up pretty finely) to add bulk to the rice. Try making my Thai Chicken with Ginger for dinner, then use the leftovers to make fried rice the next day for lunch. It’s so easy! If you love Thai food and Thai cooking as much as I do, then check out my post on 10 Kitchen Essentials for Thai Home Cooking. Step #2: Push the vegetables up the sides of the wok and pour in the eggs. Quickly scramble the eggs and then pile them on top of the vegetables. If the pan seems dry, add a bit more oil. Step #3: Add the cooked rice and the sauce to the pan; toss well. Fry the rice, stirring occasionally, until hot (about 3 minutes). Always opt for leftover Jasmine rice that has been chilled in the refrigerator. Using freshly cooked rice often leads to a mushy texture in the pan. To reheat, you can warm it in a microwave, stirring occasionally, or reheat it in a skillet over medium heat for a few minutes. If the rice seems dry when reheating, adding a splash of water or extra soy sauce can help restore moisture.
