How to cook authenic Thai fried rice ?

Thai fried rice has a very unique taste and smell.
I have browsed through the internet for this recipe and i discover that the ingredients used are the same as for other fried rice like Chinese style, saved for fish sauce and limes. So i wonder where that "unique taste and smell" comes from ?

Groovy has some of the answers to your question. Thai fried rice depends on the use of their local jasmine rice. This gives it a nice texture and fragrance when fried. Key part of the Thai fried rice flavours rely much on the ingredients used, especially those that are peculiar to them Example will be besides the use of their home-grown rice, the others will include the Thai garlic, fish sauce, local herbs likr basil and cilantro or Thai coriander. These plus the typical high heat used to fry the mixture, brings out the typical Thai fried rice flavour, which is light and aromatic. Plus the garnish of sliced small cucumber, tomato, spring onions , fresh herbs, slice of kaffir lime and deep fried Thai rose onions, all these add on and accentuate the taste further.

Thai fried rice uses jasmine rice which is a much more fragrant rice than the long grain rice used in most Chinese fried rice dishes.

It's either the rice or the palm oil they use.

mayb keran u masak sedap kot..sb tu la bau sodap....

There are a few varieties of Fried Rice across Asia; Thai fried rice starts goes in a much different direction than most. In Thailand, Fried Rice is a good lunch dish, served with cucumber and a wedge of lime. The most popular fried rice is crab fried rice. But for me, fried rice is a good way to clean the refrigerator since most any vegetables and meats you have in your fridge will do. For meats, I use everything - minced meat, canned crab, tofu hot dogs - your name it. Any vegetables will do too. Have fun!

Thai fried rice gets much of its unique flavor from the mix of fish sauce, soy sauce, chili peppers and lime. The cilantro and a dusting of pre-ground white pepper gives the flavors a clean, rounded finish.


2 Servings

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3 tablespoon vegetable oil
1 tomato, thinly sliced
2 teaspoons soy sauce - mushroom
pinch ground pepper
1 teaspoons fish sauce
1 cup cooked rice
1/3 cup meat
3 Thai chili pepper Optional
1/2 onion, chopped Optional
1 lime Optional
1 green onion Optional
2 cloves garlic, minced Optional
2 eggs Optional


Tips and substitutions

Making great fried rice requires a number of tricks:

- A wok - it is the best tool for fried rice. If you don't, it can be tricky but still manageable.

- High heat - you want your pan as hot as possible. That's why it frequently tastes so much better at a restaurant.

- Dry rice - Making your rice a little drier than normal or using day-old rice keeps the rice from clumping together and turning into wok-concrete.

- Ground black or white pepper and lime - You'll be surprised how much flavor the ground pepper and lime can bring to fried rice.

When the pan is extremely hot (smoking hot), pour in the oil and follow with meat. Stir quickly. It can get real smoky. If you see that there is juice coming out from your meat and pooling on the bottom and not evaporating, your pan is not hot enough. When the meat is cooked, set it aside or just put it on the side of the pan if you can. Add the egg and scramble the egg until the egg is all cooked. Put the egg aside or just push it aside and make some room on the bottom of the wok. Add the fish sauce and soy sauce and stir. Keep stirring and mixing the rice with ingredients. Add all vegetables. Stir for 1 or 2 more minutes. Sprinkle ground pepper.

Some people like to add a fried egg on top of the fried rice. If you do, add 2 teaspoons of oil, crack the egg and fry until the egg white is crispy. Put the egg on top of fried rice.

Serve hot with a 1/4 wedge of lime and whole green onion

Wallah..enjoy!

go to my mom's restaurant it's well none where i live and it's busy every nightshe is thai and so m i and she is the best at cooking thai food every single one

i believe it's the black pepper, or prik thai...as well as jasmine rice.
cook it on a low heat, that is a secret...lower than you may think

Jasmine rice is used in Thai Fried rice. Fish sauce isn't always used...I'm Thai and I use oyster sauce. (it's not made out of oysters...it's just called that.) The smell can be from soy sauce, lime, cilantro, and anything else in it. My dad owns a Thai restuarant and I work there all the time. The girl above me didn't really give a good recipe to use. It sounds too "American" to me.