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Thai Fried Rice with Egg and Vegetables

Elina James
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Thai
Servings 3 servings
Calories 300 kcal

Ingredients
  

  • 3 cups cooked jasmine rice (preferably day-old)
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 1 cup mixed vegetables (carrots, peas, bell peppers, or broccoli)
  • 2 eggs, lightly beaten
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce (optional for authentic flavor)
  • 1 teaspoon sugar
  • ½ teaspoon white pepper or black pepper
  • 2 green onions, sliced
  • Lime wedges, for serving
  • Fresh cilantro, for garnish (optional)

Instructions
 

  • Step 1: Heat 1 tablespoon oil in a skillet or wok. Add beaten eggs, scramble until set, then remove and set aside.
  • Step 2: Add remaining oil, sauté garlic and onion for 1–2 minutes until fragrant.
  • Step 3: Add mixed vegetables and cook 3–4 minutes until tender-crisp.
  • Step 4: Add cooked rice, stir-fry 2–3 minutes, breaking up clumps.
  • Step 5: Return eggs, add soy sauce, fish sauce, sugar, and pepper. Mix well and heat through.
  • Step 6: Stir in green onions, garnish with cilantro, and serve with lime wedges.