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Easy Thai Fried Rice


This recipe was super easy and paired great with the Thai meatballs I made for dinner the other night.  A quick and easy rice dish, that could be easily jazzed up to become more of a main dish.  The flavors in the rice and meatballs were perfect together, as they had the same flavor profiles.

Serves 4-6 for about


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4 c. cold, leftover rice

2 eggs, beaten

2 green onions, chopped

2 tsp. fish sauce

2 tsp. soy sauce

1/2 tsp. fresh minced ginger (or use 1/8 tsp. ground ginger)

1 clove garlic, minced

1 Tbsp. sesame oil

4 Tbsp. fresh cilantro, chopped


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Add your oil to a wok or large frying pan and heat over medium-high. When the oil is hot, add your garlic and fresh ginger (if using ground, wait to add it until you add the rice). Saute for 60 seconds.

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Add your rice and stir it around to coat it in oil. You may feel like you want to add more oil, but don’t. You need the rice to get some good color and texture on it, and too much oil will just make it…well, oily.

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Fry the rice for 30 seconds and then stir it around to expose the un-fried side to the heat. Cook for another 30 seconds, and stir.

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Add your soy sauce and fish sauce and stir it in.

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Move your rice mixture out of the center of the pan, making a little well for your eggs. Pour your beaten eggs into the center and let them cook for a few seconds undisturbed.

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Now, break up the eggs and stir into your rice, making sure to mix everything together well.

Add your green onions and cilantro and stir well. Taste a bite of it with a spoon to make sure everything is seasoned well and heated through. If it needs more flavor, add a bit more soy sauce, or even some red pepper flakes for some heat.

Serve garnished with a bit more cilantro for color.