Shahzada Kitchen

Thai Fried Rice

Shahzada Rice Variety Used

Premium Super Kernal Basmati Rice (green pack)


Oil 2 -3 tablespoons
Cooked Shahzada Rice 3- 4 cups
Soya or Fish Sauce 3 tablespoons
Curry Powder 2 teaspoons
Onions (finely chopped) 2
Garlic (finely chopped) 3 cloves
Red Chili (thinly sliced) 1
Chicken Stock 1/4 cup
Egg 1
Carrot (grated) 1
Peas 1/2 cup
Pineapple Chunks 1 can
Raisins 1/4 cup
Roasted Unsalted Cashews 1/2 cup
Lemon Juice as required
Spring Onions (finely sliced) 3
Fresh Coriander Leaves 1/3 cup


In a cup, stir the soya sauce or fish sauce together with the curry powder. Heat 2 tbsp oil in a wok. Add onions, garlic and chili, stir-frying until fragrant. Whenever the pan becomes dry, add a little stock, 1 tablespoon at a time, to keep ingredients sizzling. Add egg into wok and stir quickly to cook. Add the carrot and peas. Stir-fry 1 to 2 minutes, adding more stock if needed. Now add the rice, pineapple chunks, raisins and cashews. Drizzle the fish or soya sauce mixture over and gently stir-fry to combine until the rice makes popping sounds, about 5 to 8 minutes. Add very little oil at this stage. Remove from heat. Add lemon juice. Serve topped with spring onions and coriander.

Thai Fried Rice