This Joey Thai Fried Rice Bowl is a vibrant, wok-charred rice dish inspired by the bold flavors of Thai street food. It combines fragrant jasmine rice with juicy shrimp, crisp vegetables, and a savory-sweet sauce, all topped with a perfect fried egg. It’s a complete, satisfying meal that comes together quickly, making it perfect for a weeknight dinner that feels special.
Ingredients
- 3 cups (600 g) cooked jasmine rice, preferably day-old and chilled
- 2 tablespoons (30 ml) vegetable oil, divided
- 1 lb (450 g) large shrimp, peeled and deveined
- 3 large eggs, lightly beaten
- 1 small onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced (about 1 cup / 150 g)
- 1 cup (70 g) shredded green cabbage
- 3 tablespoons (45 ml) oyster sauce
- 1 tablespoon (15 ml) fish sauce
- 1 teaspoon (5 ml) soy sauce
- 1 teaspoon (5 g) sugar
- 1/4 teaspoon white pepper
- 1 lime, cut into wedges for serving
- 2 green onions, sliced, for garnish
- Fresh cilantro leaves, for garnish
- 4 extra-large eggs (for frying on top)
Instructions
- If using fresh rice, spread it on a baking sheet and let it dry for 10 minutes. Day-old rice works best; it’s drier and fries better.
- Heat 1 tablespoon (15 ml) of vegetable oil in a large wok or nonstick skillet over high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and just cooked through. Remove and set aside.
- Reduce heat to medium-high. Add the beaten eggs to the pan and scramble until just set, about 1 minute. Remove and set aside with the shrimp.
- Add the remaining 1 tablespoon (15 ml) of oil to the pan. Add the onion and garlic, and stir-fry for 1 minute until fragrant. Add the bell pepper and cabbage, and cook for another 2 minutes, until slightly softened.
- Add the cold rice to the pan, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes, letting the rice get slightly toasted and charred in spots.
- In a small bowl, mix the oyster sauce, fish sauce, soy sauce, sugar, and white pepper. Pour the sauce over the rice and toss well to coat evenly.
- Add the cooked shrimp and scrambled eggs back into the pan. Toss everything together for 1-2 minutes until heated through.
- In a separate nonstick skillet, fry the 4 extra-large eggs sunny-side up or over-easy, until the whites are set and the yolks are still runny (about 2-3 minutes).
- Divide the fried rice among 4 bowls. Top each with a fried egg, and garnish with green onions and cilantro. Serve immediately with lime wedges.
Tips
- Use cold, day-old rice: Freshly cooked rice is too moist and will become mushy. Spread fresh rice on a tray and refrigerate uncovered for 30 minutes if you’re in a hurry.
- High heat is key: Don’t overcrowd the pan, and let the rice sit in the hot wok for a minute before stirring to get that smoky, charred flavor.
- Substitute protein: Use chicken, pork, or tofu instead of shrimp. If using chicken or pork, cook it thoroughly to 165°F (74°C) for chicken, or 160°F (71°C) for ground pork, per USDA FSIS safe minimums.
- Make it vegetarian: Swap fish sauce for soy sauce or a vegetarian mushroom sauce, and use extra tofu or just vegetables.
Serving Suggestions
Serve the fried rice bowl hot with extra lime wedges, sliced cucumber, and a side of Thai chili flakes for heat. A simple green papaya salad or a light tom yum soup would round out the meal beautifully.
Variations
- Chicken Thai Fried Rice: Substitute diced chicken breast for shrimp. Cook the chicken in the wok until it reaches 165°F (74°C) before adding the vegetables.
- Pineapple Fried Rice: Add 1 cup (165 g) of fresh pineapple chunks along with the vegetables for a sweet and tangy twist.
- Spicy Basil Fried Rice: Stir in 2 tablespoons of Thai basil leaves and 1-2 chopped bird’s eye chilies at the end of cooking for an extra kick.
- Vegan Version: Use extra-firm tofu, omit the eggs on top, and use soy sauce instead of fish sauce. Add 1/2 cup (75 g) of frozen peas and carrots for extra color.
Storage and Reheating
Store any leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a hot wok or skillet with a splash of water or oil over medium-high heat until steaming hot, or in the microwave for 2-3 minutes. The fried eggs are best eaten fresh, but you can store them separately and reheat them in a skillet for 1 minute.
Frequently Asked Questions
Can I use brown rice instead of jasmine? Yes, brown rice works well, but it will have a chewier texture. Make sure it’s cooked and chilled before stir-frying.
What if I don’t have fish sauce? You can substitute with soy sauce or a mixture of soy sauce and a pinch of salt. The flavor will be slightly less authentic but still delicious.
Why is my fried rice sticking to the pan? This usually happens if the pan isn’t hot enough or if the rice is too moist. Use high heat and make sure your rice is cold and dry.
Can I make this without eggs? Yes, simply omit the scrambled eggs from the rice and the fried egg topping. The dish will still be flavorful and satisfying.
Is it safe to use raw shrimp? Yes, as long as you cook the shrimp until it reaches an internal temperature of 145°F (63°C), which is the USDA FSIS safe minimum for fish and shellfish. Check with a food thermometer to be sure.
Can I freeze this fried rice? Yes, you can freeze the fried rice (without the fried egg) for up to 1 month. Thaw overnight in the refrigerator and reheat in a hot pan.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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