Fridge-Clearing Thai Fried Rice
Serves 2 • Time 10-15 mins
This is the ultimate “remake your leftovers into something amazing” dish. This fried rice is meant to be made with leftover rice and meat (or keep it veg!), and whips up in less than 10 minutes. It is also a vessel for the rogue carrot or half onion hanging out in your veggie drawer.
You’ll notice a lot of ingredients are marked “optional”, however the “sauce” mix is where this rice really gets it’s flavor, so do not leave out the fish sauce or sugar! Top with fresh herbs, and you have a perfect weeknight dinner for two.
Ingredients
~4 cups cooked rice (preferably cold leftover jasmine rice)
3-4 tablespoons coconut or vegetable oil
2 cloves garlic, coarsely chopped
1/2 onion, diced
1/4 cup frozen peas (or fresh) thawed (optional)
1/2 bell pepper, diced (optional)
1 large carrot, peeled and diced (optional)
~ 1/4 pound cooked boneless pork or chicken cut into bite sized pieces (or use leftover meat of choice, this is AMAZING with leftover thai chicken thighs!)
1 large egg, beaten
1 tablespoon fish sauce
1 teaspoon sugar
Generous dash of soy
1/4 teaspoon red chili flakes (optional)
Handful of cilantro chopped for topping (basil is also great)
2 scallions, green ends sliced thin (optional for topping)
Lime wedges for serving (optional, but highly recommended)
Notes, tips, & tricks
I almost always make this a day or two after I make these thigh chicken thighs. I love “remaking” my the leftover rice and chicken into a whole new meal.
I recommend using a large 12-inch skillet or wok for this recipe. This will allow you to move your cooked ingredients to the back of your pan and clear up room for new items. If using a smaller pan, have a bowl on the side to catch cooked ingredients instead.
Let’s Do It
Step 1
Set a large pan or wok over medium high heat. Add 2 tablespoons of oil. Once oil is warm, add onions and garlic and cook until slightly soft. Add raw chicken or pork and cook until cooked through, about 5 minutes. **If using cooked leftover meat don't add yet.
Step 2
Scoop out onion and meat mixture from pan, and set aside. Or, if using a large enough skillet, move this mixture to the back/side of the pan clearing up space to cook. Add remaining tablespoon of oil to cleared area. Once the oil is hot, add in egg and toss to scramble. Remove egg, or move to back/side of pan. Add in bell pepper, peas, and leftover meat (if using). Cook until meat is heated through.
Step 3
Scoop out this mixture from pan, and set aside with previous onion mixture. Or, if using a large enough skillet, move this mixture to the side.
Step 4
Add final tablespoon of oil to the pan. Crumble up cold rice so it’s not too chunky and add to the pan in an even layer. Add in fish sauce, sugar, dash of soy sauce, and chili flakes, if using. Stir in reserved veggie, meat, and egg mixture. Toss until all ingredients are combined and warm.
Step 5
Scoop fried rice into bowls. Serve topped with fresh cilantro, green onions, and a squeeze of fresh lime juice.