Not long after the boyfriend and I started dating, we realized that we both enjoyed cooking. So we started cooking together, teaching each other different recipes from our respective backgrounds. Not knowing whether he could trust me in the kitchen, one of the first “Thai meals” that he taught me to prepare was instant noodles. After I had mastered that dish, he moved on to Thai fried rice…
I tell this story only to emphasize how easy Thai fried rice is to make – literally a step above instant noodles! It doesn’t take more than 10-15 minutes from start to finish and you don’t have to have any special cooking tools or skills. It’s the perfect recipe for a beginner Thai cook.
You start by chopping the vegetables, which are not many for the traditional Thai version, just garlic, onion, and green onion. Slice a lime in half too since you’ll need the juice for seasoning.
Then you’re ready to make the fried rice. First, sauté the garlic and onions in a little canola oil until they are fragrant, but not too soft. Next, add your leftover cooked jasmine rice and season with fish sauce, thin soy sauce, white pepper, and lime juice. Move the rice to the side of the pan, add a little more oil and once it’s hot, scramble your eggs in that space. Incorporate the scrambled eggs into the rice. For the last step, add the green onions, cook for a minute longer, and then you’re done!
Thai fried rice is usually served with slices of lime and a dipping sauce called nam pla prik so that you can adjust the seasonings to your tastes once it’s in front of you. Nam pla means fish sauce and prik means chili and the dipping sauce is just that – a bowl with fish sauce and some sliced Thai chilis. Some people will add a little lime juice, garlic, or shallots to this sauce, but fish sauce and chilis are the only necessary ingredients.
The boyfriend refuses to eat Thai fried rice without nam pla prik. He also prefers another fried egg on top of the rice, which is a common way to eat this dish in Thailand. To make this, simply fry an egg over super high heat with a generous amount of oil so that the outside is nice and crispy and place on top of the rice. You can then break open the yolk and spoon some nam pla prik right inside if you like. Enjoy!