Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – A Thai Cookery Lesson – #FriedRice

Welcome to Carol Cooks over at Sally’s… Before I came to live in Thailand I had been on a few holidays here and liked to cook Thai food at home… Mainly it was a disaster I just couldn’t cook a nice fried rice …It was absolutely awful…

Since living here I have had a few lessons from my daughter in law as to the error of my ways and now I can make a stir fry and hold my head up amongst most Thai cooks.

I will now show you how to make the perfect fried rice.

Rice must be cooked and cold so generally if you have had rice the night before and have leftovers then it is a way to use it up.

That was my first big mistake and why I had clumpy rice which stuck to the pan and why I didn’t ever get that nice dry fried rice.

However if you must use freshly steamed rice, just try to make sure your bowl of rice has cooled off and that it’s somewhat dried out before you get started.

Fried rice can be anything any vegetables or little bits of leftover chicken or shrimp (prawns) and you can have a lovely fried rice to go with many a meal…Traditionally served here with sliced cucumber, spring (green) onions and a chilli dip it is a dish many young children eat or may be something eaten for a quick lunch or as an accompaniment to other dishes.

Fried Rice.


• 1.5 cups cooked cold rice
• 3/4 Spring Onions
• ¼ of white onion chopped
• 2/3 cloves of garlic chopped
• ½ leaves of Chinese cabbage or other cabbage ( optional)
• 1 Egg
• ½ tbsp Oyster Sauce
• ½ tbsp Soy Sauce
• For chilli Sauce
• 5 Thai chillies finely sliced
• 3 tbsp Fish Sauce
• ½ a fresh lime

If you are using shrimp( prawns) then start with the whole fresh shrimp, pinch of the head and de-shell the body leaving the tail on ( Thai style) at the same time try to retain that lovely shrimp oil from inside the head this is what gives your fried rice a wonderful red colour and a nice rich flavour.

Let’s Cook!

Chilli and fish sauce aka prik nam pla

This little dish is always served alongside your Fried rice whenever you eat it in a restaurant…

Just finely chop the chillies and add the fish sauce and a squeeze of lime…That’s it …

Making fried rice only takes about 15 minutes or less to make and this recipe serves 1…All you need is a wok and a spatula… Serving more than 1 person just double up…The more you make this dish you will get a feel for it and will instinctively know how much of this and that you need just by taste.

  1. Firstly peel and finely chop your garlic.
  2. Slice about a quarter of your white onion
  3. Finely slice 3-4 green onions
  4. If you are using Chinese cabbage slice in half along the spine and then slice into 1 cm strips.
  5. Heat your wok or suitable pan and add about a tbsp of oil once your oil is hot add your garlic and stir fry continuously for about 15 seconds we don’t want burnt garlic do we?
  6. Throw in the shrimp and fry for about 30 seconds…Your shrimp should just start to turn pink then add just about less than half of your rice which will soak up all those lovely juices stir fry for about 10 seconds push all the rice to one side and crack the egg into the empty side swirl the egg and let it cook for a few seconds and then start to mix with the rice and shrimp…
  7. This was my second big mistake I used to just pour the egg straight over the rice hence a claggy, clumpy mess which no one wanted to eat.
  8. Then stir in the remainder of your rice and you should have a lovely dry fried rice with separate grains…
  9. Now add your soy sauce and oyster sauce and stir, some people add a little sugar at this point…I don’t…
  10. Now add your chopped Chinese cabbage and white onions and stir fry for about 30 seconds and then toss in your spring onions and stir for a few seconds a little longer if you like your vegetables a little softer.

Place on a plate with a slice of lime and spring onion and your little bowl of chilli dip. If you want it to look extra special put it in a little bowl and turn out on the plate as pictured.

A little sprinkle of fish sauce and some fresh chillies on top of your fried rice with and extra squeeze of lime just elevates your fried rice to another level.

Younger children here are generally given just fried rice with egg and a little spring onion and maybe some very finely diced carrot…Fried rice is one of those dishes where anything goes … As little or as much as you like.

Sometimes if I have a few shrimp (prawns) or half a breast of chicken or a thigh left over I bag them and they are ideal for 1 serving of fried rice. We all have left over vegetables chop them and put in your fried rice. For one all you need is a small piece of carrot maybe a couple of peas or a floret of broccoli cut small and bobs your uncle and you have fried rice.

Truly anything goes it is one of those dishes where you really can add almost anything I suppose a bit like you would do when topping your pizza …


If you were like me and just couldn’t make fried rice then I hope that now I have cleared up the mystery of how to make good fried rice… The bonus is that you will never have leftover rice, bits of meat, fish or vegetables again…

It is those little bits which I just hate to throw away and you end up with a fridge or freezer with small pots of this and that… Don’t you?


I love rice dishes and it is a staple in our house at the end of the week with left overs from various meals… thanks to Carol for the tips on how to perfect this very tasty dish…

©Carol Taylor 2018

The other posts in the Food and Cookery Column can be found in this directory:

About Carol Taylor

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology:

Connect to Carol


My thanks to Carol as always for the time and effort that goes into these posts.

Thank you for dropping in today and Carol would be delighted to answer any of your questions and we always enjoy your feedback. Thanks Sally

27 thoughts on “Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – A Thai Cookery Lesson – #FriedRice

  1. My kids love to make egg fried rice with ginger, and I always tell them to wait at least until the rice cools to make the dish. But they love it–they can’t wait. Just yesterday my son asked me to make some rice and refrigerate it so he could make his egg fried rice after school. Great post!

    Liked by 1 person

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