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A vibrant plate of Thai fried rice with mixed vegetables and shrimp

Thai 8-Vegetable Powerhouse Fried Rice

This vibrant Thai fried rice packs a punch with eight nutritious vegetables and your choice of protein, creating a satisfying and flavorful meal bursting with freshness.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3-4 cups cooked day-old jasmine rice
  • 1 cup cooked chicken, shrimp, tofu, or 2 eggs, scrambled optional protein
  • 3-4 cloves garlic, minced
  • 2 small shallots, thinly sliced (or 1/2 small onion)
  • 1/2 cup green beans, trimmed and chopped
  • 1/2 cup carrots, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 1/2 cup broccoli florets, small pieces
  • 1/2 cup corn frozen or fresh
  • 1/2 cup peas frozen
  • 1 cup spinach or kale, roughly chopped
  • 1 cup cabbage, shredded
Sauce
  • 2-3 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon fish sauce
  • 1 tablespoon oyster sauce optional
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
For Serving
  • 2-3 tablespoons vegetable oil, for stir-frying
  • Lime wedges for serving
  • Fresh cilantro for garnish

Equipment

  • Wok or large skillet
  • Spatula

Method
 

Instructions
  1. Wash and chop all vegetables and prepare your chosen protein. This ensures everything is ready for quick stir-frying.
  2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until it's shimmering hot.
  3. Add the minced garlic and sliced shallots, then stir-fry for about 30 seconds until they are fragrant.
  4. If using, add your protein (chicken, shrimp, tofu) and stir-fry until almost cooked through. For eggs, push aromatics aside, add more oil, scramble quickly, then combine.
  5. Add the day-old cooked rice to the wok, breaking up clumps with a spatula, and drizzle with 1 tablespoon of soy sauce. Stir-fry for 2-3 minutes, pressing the rice to encourage charring.
  6. Introduce the green beans, carrots, red bell pepper, and broccoli florets, stir-frying for 3-4 minutes until they begin to become tender-crisp.
  7. Stir in the corn, peas, spinach/kale, and shredded cabbage for 2-3 minutes, until the spinach wilts and vegetables are heated through but still retain some bite.
  8. Whisk together the remaining soy sauce, fish sauce, oyster sauce (if desired), sugar, and white pepper in a small bowl, then pour over the rice mixture.
  9. Toss everything vigorously for 1-2 minutes to ensure the sauce evenly coats the rice and vegetables, heating all ingredients through.
  10. Serve the fried rice hot, garnished with fresh cilantro and lime wedges for an added burst of freshness.

Notes

Using day-old rice is key for the best fried rice texture, as freshly cooked rice can make the dish soggy. Adjust the spice level to your preference by adding a pinch of chili flakes with the aromatics.