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Basic Thai Fried Rice with Leftover Roast

A delightful way to use leftover roast, this Thai Fried Rice combines savory flavors with a satisfying crunch, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons vegetable oil Opt for a neutral oil that can withstand high heat.
  • 5-6 cloves garlic, chopped Fresh garlic adds that aromatic punch.
  • 2 large eggs Use room temperature for better scrambling.
  • 375 g cooked rice Day-old rice works best as it's dryer.
  • 1 tablespoon soy sauce Substitute with tamari for gluten-free.
  • 2 teaspoons fish sauce Adds depth of flavor, can substitute with soy sauce.
  • 1 teaspoon sugar Balances the saltiness.
  • ΒΌ teaspoon white pepper Traditional component in Asian cuisine.
  • 130 g leftover roast, shredded or chopped Use leftovers like pork, chicken, or beef.
Garnishes
  • 2 sprigs green onions Great for garnish to elevate the dish.
  • to taste cucumber slices For serving.
  • to taste lime wedges Optional for serving.

Method
 

Cooking
  1. In a hot wok over medium heat, add vegetable oil and chopped garlic. Cook until golden and fragrant, about 1-2 minutes.
  2. Push garlic to one side and crack in the eggs. Scramble slightly and mix with garlic until fully cooked.
  3. Turn the heat to high and add the cooked rice, breaking up clumps. Stir in soy sauce, fish sauce, roast drippings (if using), sugar, and white pepper. Cook for 2-3 minutes.
  4. Add the leftover roast and stir for another 2 minutes until heated through.
  5. Once the rice is dry with some grains toasting, turn off the heat and add green onions or cilantro.
  6. Plate the dish and serve with cucumber slices and lime wedges.

Notes

Avoid overcrowding the wok to prevent steaming. Use day-old rice for best texture.