Description
If you’ve ever wished your Thai fried rice had that smoky-sweet kick you get from a Bangkok street stall, this Thai Chili Paste Fried Rice is for you! It’s tossed with Thai chili paste that gives every grain of rice a perfect balance of savory, spicy, and sweet!
Ingredients
4 cups day-old cooked jasmine rice, or whatever rice you have
3 tbsp Nam Prik Pao (Thai chili paste
1.5 cups mixed vegetables of your choice
1.5 cups protein of choice, cooked chicken, shrimp, Thai fried tofu, pork, or ground meat of choice
1–2 tbsp fish sauce
1–2 tbsp oyster sauce
1–3 tsp brown sugar
Handful of fresh Thai basil mixed with cilantro leaves (optional)
2 kaffir lime leaves, slivered (optional)
Instructions
1. Stir-Fry the Chili Paste Base
Heat a few tablespoons of oil in a large wok or skillet over medium heat. Add 3 tbsp Nam Prik Pao (Thai chili paste) and stir-fry until fragrant and slightly caramelized.
2. Add the Protein and Veggies
Add 1.5 cups protein of choice and stir-fry until mostly cooked through. Add 1.5 cups mixed vegetables and cook until just softened. Remove everything from the pan and set aside.
3. Stir-Fry the Rice
Add a bit more oil if needed. Add 4 cups day-old cooked jasmine rice and break it up with your spatula, tossing until evenly coated in the chili paste.
4. Bring it All Together
Return the cooked protein and veggies to the pan. Add 1–2 tbsp fish sauce, 1–2 tbsp oyster sauce, and 1–3 tsp brown sugar. Toss everything until the rice is heated through and evenly coated in the sweet, smoky Nam Prik Pao sauce.
5. Finish with Herbs
Turn off the heat and stir in a handful of fresh Thai basil mixed with cilantro leaves and 2 kaffir lime leaves, slivered, if using. Serve hot and top with Prik Nam Pla (Thai Flavor Bomb Sauce) if you want it extra spicy!
Notes
Additions and Substitutions
- Day-old jasmine rice substitute: Any cooked rice you have on hand, white, brown, or even cauliflower rice. Just make sure it’s cold so it doesn’t turn mushy when stir-fried.
- Nam Prik Pao (Thai chili paste) substitute: Stir together 2 tablespoons chili oil, 1 teaspoon tamarind paste, 1 teaspoon honey, ½ teaspoon fish sauce or soy sauce for a vegetarian version, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and a tiny pinch of shrimp paste if you have it.
- Fish sauce substitute: 1/2 tbsp soy sauce + 1/2 tbsp vinegar of choice (except balsamic) + a pinch of salt, or coconut aminos.
- Oyster sauce substitute: Use mushroom stir-fry sauce or hoisin sauce for a vegetarian option. Or skip it and add a bit more fish sauce or soy sauce.
- Brown sugar substitute: Use palm sugar, coconut sugar, or white sugar.
- Fresh Thai basil and cilantro substitute: If you can’t find Thai basil, sweet basil or Italian basil will work. Skip the cilantro if you’re not a fan, or replace it with green onions for freshness.
- Kaffir lime leaves substitute: Leave it out, or add a grated lime zest or a squeeze of lime juice before serving for that same bright citrus note.
Thai Chili Paste Fried Rice Recipe Tips and Tricks
- Use cold rice. Freshly cooked rice will clump and turn mushy. Leftover rice that’s been in the fridge overnight fries up fluffy and perfect.
- Don’t overcrowd the wok. If you’re doubling the recipe, cook the rice in batches so it gets that slightly crispy, smoky edge instead of steaming.
- Adjust spice to your liking. Nam Prik Pao varies in heat from brand to brand. Start with 2 tablespoons if you prefer mild and add more for a bolder flavor.
- Add more umami. A splash of fish sauce at the end or a drizzle of Prik Nam Pla (my Thai Flavor Bomb Sauce) before serving really makes the flavors pop.
- Garnish matters. A sprinkle of fresh herbs or kaffir lime leaves adds brightness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Fried Rice
- Method: Stir-Fry
- Cuisine: Thai