Nasi goreng Thai is a fragrant, spicy fried rice dish that blends Thai aromatics like lemongrass, galangal, and bird’s eye chilies with the smoky wok flavor of classic Thai street food. Unlike Indonesian nasi goreng, which often uses sweet soy sauce, the Thai version relies on fish sauce, fresh lime, and Thai basil for a bright, savory, and slightly tangy profile. It’s a quick, one-pan meal that’s perfect for using up leftover rice and delivers bold flavors in under 30 minutes.
Ingredients
- 4 cups (720 g) cooked jasmine rice, preferably day-old and cold
- 3 tablespoons (45 ml) vegetable oil, divided
- 3 large eggs, lightly beaten
- 2 shallots, thinly sliced (about 1/2 cup / 80 g)
- 3 cloves garlic, minced
- 1 lemongrass stalk, bottom 6 inches, outer leaves removed, finely minced
- 1 inch (2.5 cm) piece galangal or ginger, peeled and minced
- 2 bird’s eye chilies, thinly sliced (adjust to taste)
- 1 cup (150 g) cooked protein (shrimp, chicken, or tofu), diced or sliced
- 2 tablespoons (30 ml) fish sauce
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (5 g) sugar
- 1 cup (40 g) Thai basil leaves
- 1 lime, cut into wedges for serving
- Optional garnishes: sliced cucumber, cilantro, fried shallots
Instructions
- If using fresh rice, spread it on a baking sheet and let it cool for 10 minutes, or refrigerate for 30 minutes to dry it out. This helps prevent clumping.
- Heat 1 tablespoon (15 ml) of oil in a wok or large skillet over medium-high heat. Add the beaten eggs and scramble until just set, about 1 minute. Transfer to a plate and set aside.
- Add the remaining 2 tablespoons (30 ml) oil to the wok. Add the shallots, garlic, lemongrass, galangal, and chilies. Stir-fry until fragrant, about 1 minute.
- Add the protein of your choice. If using raw shrimp or chicken, cook until fully cooked through. For shrimp, cook until pink and opaque, about 2-3 minutes. For chicken, cook until no longer pink in the center, reaching a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer. If using pre-cooked protein or tofu, just heat through for 1-2 minutes.
- Add the cold rice to the wok, breaking up any clumps with a spatula. Stir-fry everything together for 2-3 minutes, allowing the rice to get slightly crispy.
- Drizzle the fish sauce and soy sauce over the rice, then sprinkle with sugar. Toss well to coat all the rice evenly.
- Return the scrambled eggs to the wok, breaking them into smaller pieces. Add the Thai basil leaves and stir-fry for another 30 seconds until the basil is wilted.
- Remove from heat. Serve immediately with lime wedges and optional garnishes.
Tips
- Use day-old rice: Freshly cooked rice is too moist and sticky. Cold, day-old rice from the refrigerator works best because it has dried out slightly, allowing each grain to stay separate and crisp up nicely.
- Substitutions: If you can’t find lemongrass or galangal, use lemon zest (1 teaspoon) and ginger (equal amount) as a substitute. The flavor will be less authentic but still delicious. Fish sauce can be replaced with soy sauce or tamari, but the dish will lack its signature umami depth.
- Don’t overload the wok: Cook in batches if your wok is small. Too much rice at once will steam instead of fry, resulting in a mushy texture.
- Adjust heat: Bird’s eye chilies are very spicy. Start with one and add more to taste. You can also remove the seeds to reduce heat.
Serving Suggestions
Serve this nasi goreng thai as a main dish with a side of fresh cucumber slices and a wedge of lime. It pairs well with a simple Thai-style salad, such as green papaya salad, or with grilled satay skewers. For a more substantial meal, top with a fried egg (cooked sunny-side up) and a sprinkle of fried shallots.
Variations
- Vegetarian: Omit the fish sauce and use soy sauce or tamari, and replace the protein with extra tofu or tempeh. Add more vegetables like bell peppers, carrots, or snap peas.
- Chicken or Beef: Use thinly sliced chicken breast or beef sirloin. Cook the meat first until safe minimum internal temperature (165°F/74°C for chicken, 145°F/63°C for beef with a 3-minute rest) before adding the rice.
- Pineapple: Add 1 cup (170 g) of fresh pineapple chunks with the protein for a sweet and sour twist, popular in Thai-style fried rice.
- Extra Spicy: Add a spoonful of Thai chili paste (nam prik pao) along with the fresh chilies for an extra layer of heat and smokiness.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. Nasi goreng thai will keep for up to 3-4 days in the refrigerator. To reheat, place it in a hot wok or skillet with a splash of water or oil over medium-high heat, stirring until heated through (to an internal temperature of 165°F/74°C). Alternatively, microwave in 30-second intervals, stirring between, until hot. Avoid reheating more than once, as the rice can become dry and lose its texture.
Frequently Asked Questions
Can I use fresh rice instead of day-old? Yes, but you need to dry it out. Spread freshly cooked rice on a baking sheet and let it cool for at least 10 minutes, or refrigerate for 30 minutes. This removes excess moisture and helps prevent clumping.
What is the difference between Thai and Indonesian nasi goreng? Indonesian nasi goreng typically uses sweet soy sauce (kecap manis), giving it a darker color and sweeter taste. Thai nasi goreng uses fish sauce and fresh chilies, resulting in a saltier, more savory, and spicier flavor profile.
Can I make this without fish sauce? Yes, you can substitute with soy sauce or tamari, but the flavor will be less complex. Fish sauce adds a unique umami that is hard to replicate. You could also add a splash of oyster sauce for extra depth.
How do I prevent the rice from sticking to the wok? Ensure your wok is very hot before adding oil, and use enough oil to coat the surface. Also, avoid adding too much rice at once, and don’t move it too frequently—let it sit briefly to get that smoky char.
Can I add other vegetables? Absolutely. Bell peppers, carrots, green beans, or broccoli work well. Add them after the aromatics and before the rice, and stir-fry until crisp-tender.
Is this recipe gluten-free? It can be, if you use gluten-free soy sauce (tamari) and ensure your fish sauce is gluten-free (most are, but check the label). The rest of the ingredients are naturally gluten-free.
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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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