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Thai Railway Fried Rice with golden jasmine rice, shrimp, egg, tomatoes, and Chinese broccoli on a banana leaf-lined plate with lime wedge
Rina

Thai Railway Fried Rice (Authentic Street Food in 20 Minutes!)

Smoky, savory Thai Railway Fried Rice (Khao Pad Rot Fai) made with day-old jasmine rice, high-heat wok cooking, and a balanced fish sauce glaze. Ready in just 20 minutes for authentic street-food flavor at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Thai
Calories: 1640
Ingredients Method

Ingredients
  

  • 4 cups cooked jasmine rice (chilled overnight)
  • 2 tbsp neutral oil
  • 8 oz shrimp, chicken thigh, or pork tenderloin (thinly sliced)
  • 1 tbsp fish sauce
  • 1 tsp cornstarch
  • 3 cloves garlic (minced)
  • 1 Small yellow onion (thinly sliced)
  • 1 cup Chinese broccoli or broccoli (cut into pieces)
  • 1 medium tomato (cut into wedges)
  • 2 large eggs (beaten)
  • 2 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp palm sugar or brown sugarWhite pepper
  • 1 lime (cut into wedges)
  • 1/2 cucumber (sliced)
  • 2 tbsp fresh cilantro leaves

Method
 

  1. Prep the ingredients

    If using protein, combine it with 1 tablespoon fish sauce and 1 teaspoon cornstarch in a bowl. Mix well and let it marinate for 10 minutes.In a separate small bowl, whisk together the fish sauce, oyster sauce, soy sauce, sugar, and white pepper to make the sauce. Set everything aside near your stove.

  2. Heat the wok properly

    Place a carbon steel wok or large cast iron skillet over medium-high to high heat. Add 1 tablespoon oil and swirl to coat the surface.Heat until the oil is shimmering and just starting to lightly smoke—this step is critical for achieving authentic “wok hei” flavor.

  3. Cook the protein

    Add the marinated protein in a single layer. Let it sear undisturbed for 1–2 minutes to develop color, then stir-fry for another 1–2 minutes until just cooked through.Remove from the wok and set aside on a plate. Do not overcook.

  4. Scramble the eggs

    Add the remaining 1 tablespoon oil to the wok. Pour in the beaten eggs and let them sit for about 10 seconds before gently scrambling.Cook until just set but still soft, then push the eggs to one side of the wok.

  5. Cook aromatics

    Add minced garlic and sliced onion to the empty side of the wok. Stir-fry for about 15 seconds until fragrant.Do not let the garlic brown, as it can become bitter.

  6. Add and fry the rice

    Add the chilled, day-old rice to the wok. Break up any clumps using your spatula.Press the rice firmly against the hot surface for about 10 seconds without stirring, then toss.Repeat this press-and-toss motion 2–3 times to create light charring and smoky flavor.

  7. Add sauce the right way

    Pour the prepared sauce around the edges of the wok instead of directly onto the rice.Let it sizzle for a few seconds, then toss everything together quickly so the rice absorbs the sauce evenly.

  8. Add vegetables

    Add the broccoli and tomato wedges. Stir-fry for 1–2 minutes until the broccoli is bright green and slightly tender, and the tomatoes are just warmed but still hold their shape.

  9. Combine everything

    Return the cooked protein to the wok. Toss everything together until evenly mixed and heated through.

  10. Finish and serve

    Turn off the heat and sprinkle in fresh cilantro. Give it a final toss.Serve immediately with lime wedges and sliced cucumber on the side. Add fried shallots or crispy garlic if desired.