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Basic Thai Fried Rice with Leftover Roast

A flavorful and comforting dish that transforms leftover roast into a delicious Thai fried rice, perfect for quick dinners and casual gatherings.
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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: 450
Ingredients Method Notes

Ingredients
  

For the Fried Rice
  • 2 Tbsp vegetable oil Use a high smoke-point oil for best results.
  • 5-6 cloves garlic, minced Fresh garlic adds depth and aroma.
  • 2 eggs beaten Provides creaminess and protein.
  • 375 g cooked rice Day-old rice works best to avoid stickiness.
  • 1 Tbsp soy sauce Opt for low sodium to control the saltiness.
  • 2 tsp fish sauce For additional umami flavor; adjust to taste.
  • a few Tbsp juice/drippings from your roast (optional) Infuses additional flavor into the dish.
  • 1 tsp sugar To balance the savory notes.
  • ¼ tsp white pepper Adds a slight heat.
  • 130 g leftover roast, shredded or chopped Chicken, beef, or pork all work beautifully.
  • 2 green onions and/or a few sprigs of cilantro For garnish, adds pop of color and freshness.
  • cucumber slices for serving Adds crunch and freshness.
  • lime wedges for serving (optional) A squeeze of lime enhances freshness.

Method
 

Cooking
  1. In a large wok over medium heat, combine the vegetable oil and minced garlic. Stir for about 1-2 minutes, until the garlic is fragrant and just starting to turn golden.
  2. Add the beaten eggs to the pan, allowing them to cook for about 30 seconds until the edges set slightly. Gently stir and scramble the eggs until they’re mostly cooked but still soft — around 1 minute.
  3. Increase the heat to high. Add the cooked rice, soy sauce, fish sauce, any juice/drippings from the roast, sugar, and white pepper, breaking up any clumps of rice.
  4. Stir everything together, ensuring the rice is coated with the sauces. Add the shredded roast and toss gently for about 2 minutes, allowing it to heat through. Let the rice sit occasionally without stirring to develop a slightly crispy texture.
  5. Once warmed through, turn off the heat and toss in freshly chopped herbs, if using. Plate the fried rice and garnish with additional herbs.
  6. Serve hot, accompanied by cucumber slices and optional lime wedges. Enjoy!

Notes

Use day-old rice for best texture, and ensure that your wok is hot before adding the rice. Store leftovers in an airtight container in the fridge for up to 4 days.