My Ultimate Comfort Food Recipe: Thai Fried Rice With a Cheesy Twist

Every Asian country has its own version of fried rice, but there’s something about Thai fried rice that’s irresistibly flavorful and comforting. Having lived in Thailand for years, surviving on food court meals and street vendor delights, I can confidently say that no dish became more of a staple in my diet than Thai fried rice. Even now, it’s a favorite in my household, with even the most adamant non-rice lovers requesting it specifically.

While I know that nothing can truly compare to the high-flame wok experience from an authentic Thai kitchen, I’ve spent years perfecting my own recipe. Now, it’s as close as I can get to the taste I remember from the bustling food courts of Bangkok.

The Secret to Perfect Thai Fried Rice

First, let’s talk rice. The key to great fried rice is using day-old rice that’s had time to dry out in the fridge. Each grain should be separate so your fried rice doesn’t turn into a clumpy mess! Thai fried rice is usually made with Jasmine rice but any other type of non-glutinous rice, like basmati, should work just fine.

Next, preparation is everything. This is a quick dish that comes together in just about 5 minutes, so you need to have everything ready and within arm’s reach. Trust me, the last thing you want is to be rummaging through the pantry while your veggies and eggs burn on the stove.

A Cheesy Twist

What makes this recipe special is the addition of cheese—yes, you heard that right. It may not be traditional, but the cheesy goodness adds a comforting twist that I find irresistible. For this version, I chose capsicum and sweet corn as my vegetables because they perfectly complement the cheese and the umami flavors of the sauces. Of course, you can easily swap in other veggies like broccoli, peas, or carrots, depending on what you have on hand. Just avoid high-moisture veggies like cucumbers or tomatoes in the cooking process—they’re better left for garnish.

The Sauce Combo

For the sauce, I’ve nailed down my favorite combination: light soy sauce, dark soy sauce, Thai soybean chili paste, chicken or Thai seasoning powder, sesame oil, fish sauce, lemon or lime juice, and sugar. Yes, sugar! It’s a crucial ingredient that balances the saltiness of the soy sauce and fish sauce, enhancing the dish’s umami flavors.

Cooking Process

Start by heating two tablespoons of neutral oil in a large pan along with a teaspoon of sesame oil. Be careful with the sesame oil—it’s potent and can easily overpower the dish if you’re too heavy-handed. Add three to four cloves of chopped garlic and sauté until translucent.

Next, toss in your veggies—1/4 cup each of sweet corn and diced capsicum—and cook for about a minute. Push everything to one side of the pan and crack two eggs on the other side. Scramble them on high heat for another minute.

Now, it’s time to add the flavor. Sprinkle in your seasoning powder and Thai soybean chili paste (about a teaspoon each), then mix everything together before adding two cups of day-old rice. Stir everything well, ensuring the rice is evenly coated with vegetable-scrambled egg mixture. Add your sauces—1 tablespoon each of dark soy sauce, light soy sauce, and fish sauce, along with the juice of half a lemon and a teaspoon of sugar. Cook your fried rice for a couple more minutes on high heat until it’s steaming hot.

Finally, turn off the heat and sprinkle on your cheese. I like to use a blend of 1/4 cup shredded cheddar and 1/4 cup shredded mozzarella. Cover the pan with a lid and let the steam and residual heat melt the cheese (this shouldn’t take more than 2-3 minutes). Serve with a sprinkle of chopped green onion and a wedge of lime on the side.

Ingredients

• 2 tbsp neutral oil (vegetable, canola, or peanut oil)
• 1 tsp sesame oil
• 3-4 garlic cloves, finely chopped
• 1/4 cup sweet corn
• 1/4 cup capsicum, diced
• 2 eggs
• 2 cups cooked jasmine rice, cold (preferably refrigerated overnight)
• 1 tsp Thai soybean chili paste
• 1 tsp chicken or Thai seasoning powder
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp fish sauce
• Juice of half a lemon
• 1 tsp sugar
• 1/4 cup shredded cheddar cheese
• 1/4 cup shredded mozzarella cheese
• Chopped green onion and lime wedges for garnish

 

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Step-by-Step Instructions

1. Heat 2 tablespoons of neutral oil in a large pan over medium-high heat. Add 1 teaspoon of sesame oil.
2. Sauté 3-4 cloves of finely chopped garlic until translucent.
3. Add 1/4 cup of sweet corn and 1/4 cup of diced capsicum. Cook for 1 minute.
4. Push the veggies to one side of the pan and crack 2 eggs on the other side. Scramble on high heat for 1 minute.
5. Add 1 teaspoon each of Thai soybean chili paste and chicken or Thai seasoning powder. Stir to combine.
6. Add 2 cups of cold, day-old jasmine rice. Mix well to coat the rice with the seasoning.
7. Pour in 1 tablespoon each of dark soy sauce, light soy sauce, and fish sauce. Add the juice of half a lemon and 1 teaspoon of sugar. Stir fry for 2 minutes.
8. Turn off the heat and sprinkle 1/4 cup each of shredded cheddar and mozzarella cheese over the rice.
9. Cover the pan with a lid and let the cheese melt for a couple of minutes.
10. Serve hot with chopped green onion and lime wedges on the side.

Feel free to get creative with your presentation—just remember, this dish is all about comfort and flavor. Enjoy your cheesy twist on Thai fried rice!