Thai Inspired Beef Fried Rice Recipes

THAI-INSPIRED BEEF FRIED RICE

Steps:

• Heat a wok or skillet over medium-high heat. Add vegetable oil and cook shallot and minced chiles until translucent and fragrant, 3 to 5 minutes. Add garlic and stir-fry until fragrant, about 1 minute. Mix in ground beef and cook, stirring often, until evenly browned, about 5 minutes. Use a slotted spoon to transfer the beef mixture to a plate.
• Reduce heat to medium and stir in rice, breaking up any lumps. Allow rice to cook, folding it constantly to soak up the juices from the wok, about 10 minutes. Make a well in the middle of the rice and add beaten eggs. Swirl the eggs and rice together with small circular motions until all the rice is coated with eggs.
• Return the beef mixture to the wok and toss to combine. Drizzle with soy sauce, fish sauce, and oyster sauce while tossing to mix. Cook for another few minutes until well combined. Remove from heat. Fold in cilantro and basil.
• Distribute between 2 bowls and squeeze 1 lime wedge on each serving.

THAI FRIED RICE

Steps:

• Heat a large skillet or wok over medium heat and cook bacon until browned and crisp, about 5 minutes. Drain, reserving bacon grease in a bowl. Spoon 2 tablespoons grease back into the skillet.
• Increase heat to medium-high and cook garlic until fragrant, about 30 seconds. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato and pineapple and stir-fry until warmed through, about 2 minutes.
• Increase heat to high and add 1 tablespoon bacon grease. Add rice and stir-fry, breaking up with a spatula so it gets coated well with bacon grease. Cook for about 3 minutes. Season with ketchup, soy sauce, sugar, and white pepper.
• Move rice mixture to one side of the skillet or wok and pour beaten eggs onto the empty side. Stir-fry until eggs are almost set, 2 to 3 minutes. Mix eggs with rice mixture. Fold in bacon bits. Serve with cucumber, green onions, cilantro, lemon wedges, and chile peppers.

THAI BEEF FRIED RICE

Steps:

• Warm vegetable oil and sesame oil in a wok or large skillet. Add bell pepper, onion, and green onion; cook for 2 minutes. Add ground beef, sprinkle garlic powder over mixture, and cook for 1 minute longer.
• Stir in diced tomato, fish sauce, and soy sauce; saute for 2 minutes. Add rice, mix until combined, and cook until heated through, 7 to 10 minutes. Season with salt and pepper and squeeze lime wedged over top.
• Pour beaten egg into a separate, small pan and let cook for 30 seconds. Lift the edges of the omelet so that any uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set, about 4 minutes.
• Divide rice into two portions and serve 1/2 of the omelet over each serving.

THAI-INSPIRED FRIED RICE

Steps:

• Heat a small skillet over medium heat. Cook and stir chicken until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Heat 2 tablespoons butter in a large wok over medium heat; stir in onion and garlic. Cook and stir until softened and onion is translucent, about 5 minutes. Stir in the cooked chicken, pineapple, and 3 tablespoons pineapple juice, 1 to 2 minutes. Add rice, 4 tablespoons cilantro, and the remaining 2 tablespoons butter; cook and stir until thoroughly mixed, about 5 minutes.
• Pour sweet and sour sauce, teriyaki sauce, soy sauce, sugar, salt, and pepper into the rice mixture. Cook and stir to combine, 5 to 8 minutes. Mix in the remaining 4 tablespoons cilantro, 1 to 2 minutes.