This special Thai fried rice recipe is simple to make and so delicious. It can be served either as a side dish or a full-course meal and is a terrific addition to any dinner party or potluck.
This special fried rice includes juicy pineapple and plump shrimp or prawns in addition to vegetables, plus a touch of sweetness (currants or raisins) and crunch (cashews) for a taste sensation in every bite.
This is one of the signature dishes of Thailand, often served on a pretty platter or in a carved-out pineapple. It's a true crowd-pleaser and is sure to be a hit at your table.
Ingredients
For Stir-Fry Sauce:
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3 tablespoons fish sauce
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1 tablespoon soy sauce
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2 teaspoons Thai curry powder, or regular curry powder
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1/2 teaspoon sugar
For Thai Fried Rice With Prawns:
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3 to 4 cups cooked rice, preferably several days old
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3 tablespoons vegetable oil, divided
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1/4 cup shallots, finely chopped
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4 cloves garlic, finely chopped
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1 red or green chile, thinly sliced, or 1/4 to 3/4 teaspoon dried crushed chile flakes
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1 1/2 cups diced red or green bell pepper, optional
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1/4 cup chicken stock, divided
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Handful of raw prawns or shrimp, shells removed or tail-on
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1 large egg
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1 small can pineapple chunks, drained, or 1 1/2 cups fresh pineapple chunks
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1/2 cup frozen peas
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1/4 cup raisins, or currants
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1/2 cup roasted, unsalted cashews
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2 to 3 spring onions, finely sliced, for garnish
Steps to Make It
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Gather the ingredients.
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Combine stir-fry sauce ingredients—fish sauce, soy sauce, curry powder, and sugar—together in a cup, stirring to dissolve. Set aside.
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If using leftover rice, oil your fingers with up to 1 tablespoon of the vegetable oil, then work through the rice with your hands, separating any chunks back into grains. Set aside.
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Heat a wok or large frying pan over medium-high heat. Add the 2 remaining tablespoons of vegetable oil and swirl around.
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Then add shallots, garlic, and chile, stir-frying for 1 minute.
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Add bell pepper, if using, plus 1 to 2 tablespoons of the chicken stock. Stir-fry for 1 to 2 minutes.
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Add the shrimp plus remaining chicken stock, 1 to 2 tablespoons at a time, enough to keep ingredients sizzling. Stir-fry until shrimp turn pink and plump (2 to 3 minutes).
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Push ingredients aside and crack the egg into the pan, stirring quickly to cook (like making scrambled eggs).
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Add the rice, pineapple chunks, peas, and raisins or currants.
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Drizzle stir-fry sauce mixture over and gently stir-fry to combine over medium-high to high heat. You want the rice to "dance" (make popping sounds) as it fries—5 to 10 minutes, or until the rice has achieved desired lightness.
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Toward the end of this cooking time, add the cashews.
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Remove from heat. Taste-test for salt and flavor, adding more fish sauce until desired taste is achieved.
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To serve, scoop rice onto a serving platter or in a carved-out pineapple boat if serving at a party. Top with spring onions and enjoy.
Tip
Always scrape from the bottom of the pan as you fry the rice. Avoid adding any more stock at this point, or your rice will become heavy; you want the pan hot and dry. However, you can push ingredients aside and add a little more oil to the pan or wok (this provides that special "shine" you see in restaurant fried rice).
Do you have you use day-old rice for fried rice?
It is best to use leftover, day-old (or two-day-old) rice for your fried rice. You will find that leftover chilled rice fries better than a batch of newly cooked rice. Fresh rice ends up clumping and does not have the firm texture that leftover rice provides.
Nutrition Facts (per serving) | |
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396 | Calories |
14g | Fat |
55g | Carbs |
14g | Protein |
Nutrition Facts | |
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Servings: 4 to 6 | |
Amount per serving | |
Calories | 396 |
% Daily Value* | |
Total Fat 14g | 18% |
Saturated Fat 2g | 10% |
Cholesterol 82mg | 27% |
Sodium 1196mg | 52% |
Total Carbohydrate 55g | 20% |
Dietary Fiber 3g | 11% |
Total Sugars 16g | |
Protein 14g | |
Vitamin C 21mg | 104% |
Calcium 80mg | 6% |
Iron 3mg | 18% |
Potassium 429mg | 9% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |