Thai fried rice

By Christine Cushing
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Fried rice has to be made with cold pre-cooked rice, so it the perfect double duty recipes.  I am giving it a Thai flavour here with the fish sauce and garnishes but you could also just keep it simple with just the soy. 



  • 2 tablespoons canola oil ( 25 ml)
  • 2 eggs, beaten
  • 2 cups cold cooked long grain rice
  • Shrimp (500 milliliters)
  • 2 carrots, shredded
  • 2 pineapple rings, cut into small cubes
  • 1 tablespoon soy sauce (15 milliliters)
  • 1 teaspoon fish sauce (5 milliliters)


  • Chopped peanuts, bean sprouts, 2 green onions, thinly sliced
  • Handful of chopped cilantro, optional


  1. Chop cold leftover shrimp into bite sized pieces.
  2. Heat a wok or sauté pan on high setting. Drizzle with oil. Add the beaten egg and let set for one minute. Move to one side of wok. 
  3. Add the rice, chopped cooked shrimp, carrots and pineapple chunks and toss quickly to heat through. Add the soy and fish sauces and toss for another one to two minutes until evenly golden. 
  4. Remove from heat and transfer to platter. Sprinkle with garnish and squeeze the juice of lime over top.  Sprinkle with chopped fresh coriander.