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Basic Thai Fried Rice with Leftover Roast

A quick and delicious way to transform your leftover roast into a flavorful Thai fried rice, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Fried Rice
  • 2 Tbsp vegetable oil I prefer using canola or sunflower oil for frying.
  • 5-6 cloves garlic, chopped Fresh garlic is essential for that aromatic base.
  • 2 units eggs Make sure they’re at room temperature for easier scrambling.
  • 375 g cooked rice Cold, day-old rice works best for frying.
  • 1 Tbsp soy sauce Low-sodium soy sauce is recommended.
  • 2 tsp fish sauce Look for the best quality to enhance the flavor.
  • few tbsp juice/drippings from your roast Optional, but enhances flavor.
  • 1 tsp sugar Helps to balance the saltiness.
  • ¼ tsp white pepper Adds subtle heat.
  • 130 g leftover roast, shredded or chopped Beef, pork, or chicken works beautifully.
  • 2 units green onions, chopped Adds a lovely crunch.
  • sprigs cilantro Optional, elevates the dish.
  • slices cucumber For serving.
  • wedges lime Optional, adds zest.

Method
 

Cooking
  1. Heat the vegetable oil in a hot wok or large pan over medium heat. Add the chopped garlic and sauté until it’s golden and fragrant, approximately 2 minutes.
  2. Push the garlic to one side and crack in the eggs. Let them sit for about 20 seconds, then scramble lightly before mixing into the garlic.
  3. Raise the heat to high and add the cooked rice, breaking up any clumps. Pour in the soy sauce, fish sauce, desired roast drippings, sugar, and white pepper.
  4. Stir-fry everything together for about 2-3 minutes, ensuring the sauces coat the rice evenly and allow some crispy bits to form.
  5. Fold in the chopped roast and sauté for another 2 minutes until heated through, allowing the rice to toast slightly.
  6. Turn off the heat and mix in the chopped green onions and cilantro. Serve immediately with cucumber slices and lime wedges on the side.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain texture.