Thai Fried Rice is a highly colourful and flavourful dish representing Thailand's many flavours. Bold, spicy, aromatic flavours characterise this dish, typical of this fried rice recipe in Thailand and around the globe. The fragrance of jasmine rice pairs with fresh vegetables, proteins, and a savoury mix of spices to satisfy one's palate and hunger, and the dish can be served as a solo effort or to complement curries and stir-fries. A traditional Thai fried rice recipe begins with cooked jasmine rice, stir-fried in a hot wok with a mixture of cut-up vegetables such as carrots, peas, and onions. Fish sauce is what makes authentic Thai fried rice so salty and umami. It is also used, along with soy sauce, for added flavour. Chilli and garlic are added in tiny doses to finish the dish, and to be frank, their kick is quite surprising. Hence, its bright, mild, spicy flavour is a particular feature of Thai cuisine. Yet another versatility with which Thai fried rice is famous is its preparation; adding protein grams of your choice: shrimp, chicken, or tofu makes it heartier. A fried egg is typically placed on top, giving it a touch of richness and crunchiness with herbs such as cilantro and a squeeze of lime juice, emphasising the freshness that balances the savoury components. This Thai fried rice is straightforward, fast, and flavoured. It's one of those great dishes perfect for a quick weeknight dinner or an exceptionally flavourful lunch.

• 250 gms basmati rice
• 2 tbsp cooking oil
• 1/4 cup coriander
• 2 tbsp soy sauce
• Capsicum
• 1/2 cup beans
• 1/2 cup onion
• 1 tbsp fish sauce
• 2 eggs
• 1 tsp sugar
• 1 tbsp garlic
• 1/2 cup carrot
• 1/4 cup spring onion

• Here's a brilliant dish that will become one of your favourite rice dishes, here's exploring Thai Fried Rice. Start the recipe of thai fried rice by rinsing 1 cup of basmati rice, soaking it for 30 minutes, and cooking it until 90% done.
• Spread the cooked rice on a tray to cool completely, ensuring it won't clump during stir-frying.
• Heat 2 tablespoons of oil in a large wok or pan over medium-high heat.
• Add 1 tablespoon of finely chopped garlic and saut until golden and aromatic, being careful not to burn it.
• Toss in 1/2 cup chopped onions and cook until translucent.
• Add 1/2 cup each of diced carrots, bell peppers, and green beans, stir-frying for 4-5 minutes until tender-crisp.
• Push the veggies to one side of the pan and crack in 2 eggs on the empty side.
• Scramble the eggs until set, then mix them with the veggies.
• Add the cooled rice, gently breaking up any clumps.
• Season with 2 tablespoons soy sauce, 1 tablespoon fish sauce, and 1 teaspoon sugar.
• Stir-fry for a few minutes to let the flavours meld beautifully.
• Finish with ¼ cup of chopped spring onions and fresh coriander for a pop of color and freshness.
• Serve hot, garnished with lime wedges for that classic Thai tang.
• Thai fried rice is great as a standalone meal or paired with grilled chicken or seafood.
• It's flavorful, colorful, and the perfect balance of taste and texture.