Kitchen notes · a little help before you start
Thai Fried Rice
Thai Fried Rice brings together onion, shrimp, and green onions. This version calls for rice that is already cooked. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 14 min
- Cook
- 6 min
- Total
- 20 min
- Original yield
- Serves 4
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Seafood
- Cuisine
- Asian
- Preparation & total time
- Quick dinners · Prep: 15 minutes or less · Total: 30 minutes or less
- Budget (estimated)
- Low cost
- Dish type
- Rice dishes
A few quick notes
1. Have the cooked rice ready
This version calls for rice that is already cooked. Have that ready before starting the pan, and keep its amount separate from dry rice when checking what you need.
2. Remember the turn or stir
Set a reminder for the turn or stir mentioned in the method. It is an easy small step to miss while you are getting the table ready.
3. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Get to know the ingredients
Onion
Look at how this ingredient comes into the method: Add garlic and onion, stir fry for 30 seconds.
Shrimp
Look at how this ingredient comes into the method: Add prawns/shrimp and white part of green onion, stir fry for 1 minute.
Green onions
Look at how this ingredient comes into the method: Add prawns/shrimp and white part of green onion, stir fry for 1 minute.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Thai Fried Rice
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve immediately, garnished with fresh cilantro/coriander with tomato and cucumbers on the side. (See in post for more serving ideas) Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Have the pan ready for its first job
Read the pan-heating step before beginning. Have the ingredients for that stage ready, then follow the heat and additions in the recipe’s order.
A few questions you might have
What should I get ready before starting?
Set out the skillet. Read the first preparation step before you get going: Heat oil in a large wok or a large skillet over medium high heat. (Add 1 tbsp extra oil if using a skillet)
Which little step is worth remembering?
This version calls for rice that is already cooked. Have that ready before starting the pan, and keep its amount separate from dry rice when checking what you need.
What happens at the end?
Keep this part of the method in view: Serve immediately, garnished with fresh cilantro/coriander with tomato and cucumbers on the side. (See in post for more serving ideas)
Is there another preparation step to plan for?
Read the pan-heating step before beginning. Have the ingredients for that stage ready, then follow the heat and additions in the recipe’s order.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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