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Savory Thai Fried Rice with Leftover Roast

A comforting and quick meal that transforms leftover roast into a delicious Thai fried rice dish, packed with flavor and love.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Fried Rice
  • 2 Tbsp vegetable oil Opt for a high-smoke-point oil like canola or grapeseed for frying.
  • 5-6 cloves garlic, chopped Fresh garlic gives the most fantastic aroma.
  • 2 eggs eggs Use room-temperature eggs for fluffier results.
  • 375 g cooked rice Day-old rice is preferable for the best texture.
  • 1 Tbsp soy sauce Kikkoman works well for its balance of umami.
  • 2 tsp fish sauce Adds a unique depth; use a plant-based substitute for vegan.
  • a few Tbsp juice/drippings from your roast (optional) This enhances the flavor; don’t skip it if you have it!
  • 1 tsp sugar Balances flavors beautifully; use coconut sugar for a hint of caramel.
  • ¼ tsp white pepper Gives a subtle kick—use black pepper if not available.
  • 130 g leftover roast, shredded or chopped Chicken, beef, or pork—whatever you have on hand.
  • 2 green onions For garnish and added flavor.
  • Cilantro (optional) Fresh herbs elevate the dish.
  • Cucumber slices for serving Adds a refreshing crunch.
  • Lime wedges for serving (optional) A squeeze of lime enhances the flavor!

Method
 

Cooking Steps
  1. In a large wok or skillet, heat the vegetable oil over medium heat. When it’s shimmering, add the garlic and sauté for about 30 seconds until it’s fragrant and golden.
  2. Crack the eggs into the wok, and gently scramble them for about 1-2 minutes until they’re just set, then push them to one side.
  3. Raise the heat to high and add the cooked rice. Pour in the soy sauce, fish sauce, any drippings from the roast, sugar, and white pepper. Toss everything to combine.
  4. Add the leftover roast and stir-fry for an additional 2 minutes to heat through, letting the rice toast slightly on the bottom.
  5. Turn off the heat and fold in the chopped green onions and cilantro. Serve hot with cucumber slices and lime wedges.

Notes

Avoid overcrowding your pan—if making a large batch, consider using two pans! Store leftovers in an airtight container for up to three days.