Thai Fried Rice

Thai Fried Rice

Thai Fried Rice

Preparation time:15 minutes
Cooking time:15 minutes


  • 4 cups cooked Jasmine rice, cold
  • 3 tablespoons Chang's Tamari Light Soy Sauce
  • 2 tablespoon Chang's Fish Sauce
  • 2 teaspoons hot sauce
  • 300g firm tofu, patted dry and diced into 1cm cubes
  • 3 tablespoons cooking oil
  • 1 large brown onion, diced
  • 3 garlic cloves, minced
  • 3 green onions, sliced on the diagonal
  • 1 carrot, finely diced
  • 1 red capsicum, finely sliced and diced
  • 2 eggs, whisked
  • Sea salt and pepper

To serve:

  • Cucumber slices
  • Mint leaves
  • Chilli slices


  1. Heat oil in a large wok and over a high heat add the tofu and carrot. Stir fry for 4 minutes or until lightly golden. Add the onion, garlic and capsicum and stir fry for a further 2 minutes.
  2. Push the ingredients to the side and pour the eggs onto the other side and quickly scramble the eggs for about 30 seconds.
  3. Add the cold rice and combine well, then pour over the Tamari Light Soy Sauce, Fish Sauce and hot sauce. Stir fry for 2 minutes and finally add the green onions and season. Combining well.
  4. Serve garnishing each plate with mint leaves, cucumber slices, chilli slices and a lime wedge.

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