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Brown Rice Fried Rice | ข้าวผัดข้าวกล้อง

I think it’d be safe to say that Thai food revolves around rice.  Almost every meal includes rice, not just as a side plate, but as the main plate that every other dish is eaten with.  In fact, when it’s mealtime, Thai people don’t just say “let’s eat”, they say, “let’s eat rice” (keen khao/กินข้าว).  

The rice that they’re referring to is the wonderfully fragrant white jasmine rice.  It’s prized by Thai people for its delicate taste and subtle fragrance.  And it’s these qualities that make you want to eat it with every meal.  But it’s also a refined rice, so in an attempt at healthier eating, the boyfriend and I have recently tried to incoorporate more brown rice into our diets.  

I won’t lie, it hasn’t been an easy transition.  When you’re used to eating soft, fragrant white rice with every meal, the heartier texture of brown rice is not a welcome change.  But we have fortunately found a brown jasmine rice that still has the wonderful aroma of white jasmine rice, just with a heartier texture and nuttier flavor.  And after a while, it really does grow on you.

Last week when I had some leftover brown rice, I decided to do what you do with leftover white rice – that is, make fried rice out of it.  I followed the same general approach of a simple Thai fried rice and have to say it turned out great!  With the addition of chicken, it made for a substantial stand-alone rice dish that was satisfying not only in taste, but also in knowing that it was part of a healthier lifestyle.


Brown Rice Fried Rice | ข้าวผัดข้าวกล้อง

Yields 3-4 servings

Brown Rice Fried Rice | ข้าวผัดข้าวกล้อง


  • 2 cups cooked brown jasmine rice, left out for a few hours
  • 2-3 cloves garlic, chopped
  • 2 shallots, chopped
  • 4 green onions, chopped
  • 1/4 cup cilantro, chopped coarsely
  • 1/2 cup chicken, sliced thinly
  • 1 large egg
  • 1 Tablespoon fish sauce
  • 1 Tablespoon thin soy sauce
  • dash of ground white pepper
  • 1 lime


  1. Saute garlic and shallots in a little oil over medium heat until fragrant.
  2. Add the chicken pieces and continue cooking until they are cooked through.
  3. Turn the heat up to high and add the brown rice. Mix everything together.
  4. Push the rice to the side of the pan, add a little more oil in the empty space, and scramble the egg in that space. Once it's done, mix with the rice.
  5. Add fish sauce, thin soy sauce, and white pepper to taste. Add green onions and cilantro, cook for a second longer, and then take off the heat.
  6. If cooking for a group, serve with lime slices and nam pla prik so that each individual can adjust the seasonings to their own tastes.

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