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Savory Thai Fried Rice with Leftover Roast

A delicious twist on traditional fried rice that turns leftover roast into a comforting and flavorful meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Comfort Food, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Cooking Ingredients
  • 2 Tbsp vegetable oil Use a high-quality oil like soybean or canola for frying.
  • 5-6 cloves garlic, chopped Fresh garlic enhances flavor dramatically—skip the pre-chopped stuff.
  • 2 pieces eggs Room temperature eggs are easier to scramble.
  • 375 g cooked rice Day-old rice works best for frying; jasmine rice is recommended.
  • 1 Tbsp soy sauce Opt for low-sodium if you prefer less salt.
  • 2 tsp fish sauce Adds umami flavor.
  • A few Tbsp juice/drippings from roast Optional, gives an extra layer of flavor.
  • 1 tsp sugar Balances out salty notes.
  • ¼ tsp white pepper Adds subtle heat.
  • 130 g leftover roast, shredded or chopped Any roast meat will work beautifully.
  • 2 pieces green onions, chopped Adds a nice crunch.
  • to taste cilantro, for garnish Fresh herbs brighten up the dish.
  • to serve cucumber slices Adds a refreshing crunch.
  • to serve lime wedges Optional, adds brightness.

Method
 

Preparation
  1. In a wok or large skillet over medium heat, drizzle in the vegetable oil. Once it's shimmering, add the chopped garlic. Sauté until it starts to turn golden, about 2 minutes.
  2. Push the garlic to the side and add your eggs. Let them cook for about 1 minute until they begin to set, then gently scramble them until they are about halfway cooked.
  3. Turn the heat up to high and add in your cooked rice, soy sauce, fish sauce, drippings, sugar, and white pepper. Toss everything together vigorously for 3-4 minutes.
  4. Add your shredded or chopped leftover roast to the wok. Toss for another 2 minutes to allow flavors to merge and warm the meat.
  5. Once everything is well-mixed, turn off the heat, and fold in your fresh herbs (green onions and cilantro).
  6. Divide onto plates, adding cucumber slices and lime wedges on the side for presentation. Squeeze lime juice for added zest if desired.

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. For a flavor boost, consider adding a teaspoon of sesame oil when serving.