The Ultimate Simple Thai-Style Spicy Fried Rice
The Ultimate Simple Thai-Style Spicy Fried Rice
Easy Spicy Fried Rice Recipe with Bold Thai Chili Heat and a Rich and Spicy Glow
What makes this the ultimate simple Thai-style spicy fried rice? The secret to a mistake-proof, street-food-quality meal is the "Chili-Blooming" technique and the "Wok-Hei" method combined with Blazing Citrus Hot. Unlike mushy or bland fried rice, our method involves sautéing minced Thai chilies directly in oil to infuse the entire base with heat and using high-heat searing to create a smoky, charred texture. By whisking our vinegar-free Blazing Citrus Hot into the soy sauce, you add a Rich and Spicy profile (8/10 Heat) that uses organic grapefruit and lemon juice to elevate the savory umami without the chemical sting of standard vinegars.
Heat Level: Blazing Citrus Hot | Hot (8/10) - Rich & Spicy
Prep time: 10 minutes
Cook time: 8 minutes
Total time: 18 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 310
Protein: 7g
Carbs: 48g
Fat: 10g
*Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
4 cups (600 g) cooked jasmine rice, chilled (ideally day-old)
2 tbsp (30 ml) vegetable oil
1 large (200 g) white onion, thinly sliced
3 to 5 (15 g) Thai bird's eye chilies, finely minced
3 large eggs, lightly beaten
3 cloves garlic, minced
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) fish sauce (or extra soy sauce)
1 tsp (5 ml) sugar
4 stalks green onions (spring onions/scallions), sliced into 1-inch pieces
2 tbsp (30 ml) Eleven Eleven Sauce’s Blazing Citrus Hot
Ingredient Spotlight: Thai Bird's Eye Chilies
Thai chilies (Prik Kee Noo) are small but potent, ranking significantly higher on the Scoville scale than jalapeños. They provide a "clean" heat that doesn't mask other flavors. When sautéed in oil, they release capsaicin that seasons the entire base of the fried rice, providing a vibrant spice profile that is synonymous with authentic Thai street food.
Heat It Up with Eleven Eleven Sauce. For those who want a truly fiery experience, incorporate our gourmet citrus hot sauce into the final stir-fry. Adding the Blazing Citrus Hot variety enhances the natural heat of the Thai chilies while introducing a bright, tangy undertone. This handcrafted small batch hot sauce is the perfect way to add a professional, layered spice profile to your simple weeknight meals.
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
Directions:
Heat a large black cast iron skillet over high heat until it begins to shimmer, then add the vegetable oil.
Add the sliced white onions and minced Thai chilies to the skillet. Sauté for 2 minutes until the onions are softened and slightly charred at the edges. Pro-Tip: Sautéing the chilies directly in the oil "blooms" their heat, infusing the fat with spice before the rice is even added to the pan.
Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it burn.
Push the onion and chili mixture to one side of the pan. Pour the beaten eggs into the empty space and scramble them until they are 80% cooked. Pro-Tip: Leaving the eggs slightly underdone before mixing with the rice ensures they stay moist and velvety rather than becoming rubbery.
Add the chilled rice to the skillet. Use the spatula to break up any clumps and toss vigorously to combine with the eggs, onions, and chilies.
Pour the soy sauce, fish sauce, Blazing Citrus Hot and sugar over the rice.
Stir-fry on high heat for 3–4 minutes, pressing the rice against the hot surface of the skillet to develop crispy, toasted spots.
Toss in the green onions and remove from heat immediately. The residual heat will wilt the green onions perfectly while keeping their bright color.
Tips & Variations:
Slicing for Flavor: Instead of dicing the white onion, try slicing it into thin half-moons. These longer strands caramelize more effectively against the high heat of the skillet, providing a sweet contrast to the sharp spice of the Thai chilies. This technique also adds more visual interest to the final plating.
Managing the Heat: If you prefer a milder dish, de-seed the Thai chilies before mincing them, as the majority of the heat is stored in the pith and seeds. You can also vary the number of chilies used; two chilies typically provide a medium warmth, while five or more will create a truly fiery Thai-style experience.
Regional Swap (Thai-inspired): To make this even more authentic to a Bangkok street stall, serve the rice with a "Prik Nam Pla" on the side. This is a simple mixture of fish sauce, lime juice, and additional sliced chilies that you can drizzle over the rice to adjust the salt and acid levels to your personal preference.
Egg Technique: For a different texture, try frying an egg separately "sunny-side up" in plenty of oil until the edges are crispy and lacy (known as Khai Dao). Place this on top of the finished fried rice so the runny yolk can create a rich, creamy sauce when broken into the spicy grains.
Other Users Suggest:
Replacing: White onion.
New Measurement: 1/2 cup (50 g) shallots, thinly sliced.
Why: Shallots provide a more concentrated, garlicky sweetness that is very common in traditional Southeast Asian cooking.
Replacing: Fish sauce.
New Measurement: 1 tbsp (15 ml) vegan mushroom sauce.
Why: Provides the same deep, earthy umami and saltiness without using animal products.
Storage, Reheat & Freeze:
Storage: Place in an airtight container and refrigerate for up to 3 days.
Reheat: Stir-fry in a hot pan for 2 minutes with a teaspoon of oil to bring back the "fried" texture.
Freeze: This simple version freezes exceptionally well; store in a sealed bag for up to 3 months and reheat directly from frozen in a hot skillet.
People Also Ask
How do I prevent my fried rice from becoming mushy? The secret is "Temperature and Texture." Always use chilled, day-old jasmine rice, as fresh rice contains too much moisture and will clump. Additionally, cook on high heat and press the rice against the hot surface of the pan. This develops "wok hei"—a smoky, toasted flavor—and ensures every grain remains separate and firm.
What is the best way to handle the heat of Thai bird's eye chilies? Thai chilies are potent. For an even heat distribution, finely mince them so the spice "glows" in every bite. If you prefer a milder dish, de-seed the chilies first, as the seeds and pith contain the highest concentration of capsaicin. Sautéing them in oil at the start "blooms" the flavor, seasoning the fat before any other ingredients are added.
Why add a citrus-forward hot sauce to an Asian stir-fry? The savory umami of soy and fish sauce can sometimes benefit from a bright acidic lift. Blazing Citrus Hot is 100% vinegar-free, using organic citrus juices. This provides a "Rich and Spicy" finish that cuts through the oil of the fried rice, adding a professional, layered complexity that mimics the fresh lime juice often served with authentic Thai street food.
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