Description
Thai ‘Railway’ Fried Rice is a flavorful and vibrant dish featuring fragrant rice stir-fried with fresh vegetables, a savory blend of fish and soy sauces, and fluffy scrambled eggs. Served with refreshing cucumber, lime wedge, and spicy chili fish sauce, this classic Thai comfort food offers a perfect balance of savory, tangy, and spicy flavors, making it an easy and satisfying meal.
Ingredients
Scale
Fried Rice
- 3 tbsp vegetable oil
- 1 small onion, sliced
- 4 garlic cloves, roughly chopped
- 1 tomato, cut into wedges
- 1 handful (about 1/3 cup) of sliced cabbage
- 3 cups cooked rice (preferably day-old)
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- ½ tbsp dark soy sauce
- 1 tsp white sugar
- ¼ tsp ground white pepper
- 3 eggs, lightly whisked
- 2 tbsp roughly chopped coriander
- 2 tbsp finely sliced spring onion
To Serve
- Sliced cucumber
- Wedge of lime
Chilli Fish Sauce ‘Prik Nam Pla’
- 4 tbsp fish sauce
- 1 birds’ eye chilli, finely sliced
- Squeeze of lime
Instructions
- Prepare the Chilli Fish Sauce: In a small bowl, combine 4 tablespoons of fish sauce, finely sliced birds’ eye chilli, and a squeeze of lime. Set this spicy dipping sauce aside to allow the flavors to meld.
- Stir-Fry Aromatics and Vegetables: Heat 2 tablespoons of vegetable oil in a wok over high heat. Add the sliced onion and chopped garlic, stir-frying for about 20 seconds until fragrant. Add the tomato wedges and continue to stir-fry for about 30 seconds until they begin to soften. Next, add the sliced cabbage and stir-fry for another 20 seconds to slightly wilt the cabbage, enhancing its texture and flavor.
- Add Rice and Seasonings: Add the cooked rice to the wok along with 1 tablespoon fish sauce, 1 tablespoon soy sauce, ½ tablespoon dark soy sauce, 1 teaspoon white sugar, and ¼ teaspoon ground white pepper. Stir-fry vigorously, ensuring the rice is evenly coated with the sauces and heated through. Push the rice mixture to one side of the wok, creating space for the eggs.
- Cook the Eggs: Pour the remaining 1 tablespoon vegetable oil into the empty side of the wok. Pour the lightly whisked eggs into the oil and use a spatula to spread them out evenly. Cook until the eggs are just set, then mix the eggs thoroughly into the rice until well combined. Turn off the heat.
- Finish with Herbs and Serve: Toss in the chopped coriander and sliced spring onion, mixing them through the fried rice for a burst of fresh flavor. Serve your Thai ‘Railway’ Fried Rice hot with sliced cucumber, a wedge of lime for squeezing, and the prepared chilli fish sauce on the side for added heat and tang.
Notes
- Use day-old refrigerated rice for the best texture to prevent clumping.
- You can adjust the amount of chilli in the fish sauce to suit your spice preference.
- This recipe can be customized with other vegetables or protein like shrimp, chicken, or tofu.
- Stir-fry quickly on high heat to keep vegetables crisp and rice fluffy.
- Dark soy sauce adds color and sweetness; if unavailable, increase regular soy sauce slightly and add a pinch of brown sugar.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai fried rice, Railway fried rice, easy Thai recipe, quick fried rice, spicy Thai food, fish sauce recipe
