Thai Fried Rice

Thai Fried Rice

When I first tried this I thought I'd honestly not enjoy it. How far from the truth was that! This fried rice is sensational and although I haven't had it too many times over the years, it's a flavour that stuck in my mind.

If you are a bit adventurous, try it with the Asian black mushroom (fungus) as the texture is the thing I love most. It certainly doesn't overpower, plus the disagreement-inducing pineapple in a savoury dish is quite beautifully at home here with the complimentary flavours of of the curry paste. It just works.



1 cup uncooked white rice (see notes)
Your choice of mushrooms (see notes)
100gm finely chopped fresh pineapple flesh
70gm spring onions
2Tbsp light soy sauce or Tamari
2-3tsp fresh lime juice
1Tbsp Krunchilli (see notes for alternative suggestions)
Two handfuls roughly chopped coriander leaves and stalks
3 x extra-large 59gm eggs
light olive oil for frying
2-3Tbsp Yellow Curry Paste


  1. Pre-cook rice for 12 to 15 minutes in plenty of boiling salted water. When tender, drain well and spread rice over large try to cool down. Place in fridge for a minimum of 30 minutes or up to 8 hours to dry out.
  2. Meanwhile prepare all ingredients before commencing cooking.
  3. Slice fresh mushrooms or soak dried.
  4. Cut spring onions (white and green parts) into 1cm angled slices.
  5. Chop coriander.
  6. Whisk eggs in bowl and add 1 tsp soy or tamari to season. this will be used to make omelettes.
  7. Juice limes.
  8. Place wok on medium heat for a couple of minutes. Add a tablespoon oil and swirl around wok. Tip in half egg mixture and move around using a chan or spatula, after a few seconds, once the egg is thinly coating the wok, leave to colour for 20 seconds or so, then fold over and slide out of wok onto a chopping board. Repeat cooking second omelette with remaining egg mix.
  9. Add a further 2 tablespoons oil to wok and add curry paste with spring onions and mushrooms. Stir fry for a minute or so to release flavour and  fragrance of paste.
  10. Toss in pineapple and rice and stir fry to combine and re-heat rice well.
  11. Add soy/tamari and lime juice with choice of chilli or chilli condiment.
  12. While doing this, roughly slice omelette and add to wok with a third of the coriander.
  13. Once rice is hot, pile onto serving dish and finish off with remaining coriander. Serve immediately.


  • Sella Basmati Rice is the easiest to cook, and the most delicious white rice. It has better nutrition than other white rice as it's par boiled, then dried, so seals all the goodness in!
  • Use 200gm sliced white button mushrooms. OR soak 20gm black fungus (available in most supermarkets) immersed in warm water for 10 minutes or so. these mushrooms store for ages in the pantry and once softened have the most amazing texture. They're not overwhelmingly flavoursome, but contribute immensely to this fried rice dish.
  • Krunchilli adds an extra layer of flavour to the fried rice. Replace with Sriracha or your favourite hot sauce (start with a couple of teaspoons and add more to taste). Or simply finely chop a large mild red chilli and add with other vegetables at the start of cooking. Leave seeds in if a bit more heat is liked.
  • Perth brand, Turban Chopsticks makes the most delicious curry pastes and I used the Yellow Curry Paste for this dish. Try it with the Green Curry, Laksa or Butter Chicken paste - they'll all work equally well.
  • Add cooked sliced or shredded chicken with rice for a complete meal if liked.
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