Comments on: Thai Fried Rice with Chicken

By: Thai Girl

Thai Girl — Tue, 08 Sep 2009 12:52:41 +0000

Instead of white soy sauce, I use a small splash of dark soy sauce (for the salt) and sweet sauce soy for added flavor and a little color (using sweet soy sauce is something I started doing recently for variety, which tastes really good). I never use white pepper – all it does is give it a peppery taste. I actually don’t use any type of pepper.

By: Alisa

Alisa — Thu, 27 Aug 2009 00:13:25 +0000

Thai Girl…thank you, I was wondering why there was no mention of nam pla. I am half Thai, myself, and while I’ve always made Thai fried rice as I learned it from my Thai father, I always feel like something is missing compared to the fried rice I’ve had in Thailand. Is the white soy sauce necessary at all? Also, I’ve never used the white pepper powder the recipe calls for. Does anyone know if that makes much of a difference? Thanks.

By: Thai Girl

Thai Girl — Thu, 02 Jul 2009 17:10:44 +0000

I make Thai fried rice at home all the time and had one major issue with this recipe – the omission of the all important nam pla (fish sauce)! Fish sauce is the cornerstone of Thai cooking and is the primary flavor in any Thai fried rice (and is found in almost every single Thai dish). Also, I think too much soy sauce was called for in this recipe. I use extremely little just for taste. Anymore than just a dash makes it too salty (and too Chinese). For those who were asking when to add the tomatoes, in all of my experience in Thai fried rice, the tomatoes are only garnish usually sliced and served on the side. In many cases, the tomatoes aren’t even eaten although I make my kids eat it. That doesn’t mean you can’t add it to the fried rice itself, I just never personally seen it that way in Thailand.

By: BoJengles

BoJengles — Mon, 18 May 2009 20:54:55 +0000

JohnMich also needs to chill out.

Does this look like a world renown culinary arts teaching site? Did you pay for this recipe? Are you going to cook fried rice based from this recipe for a group of people without testing it first?

No.

This is a great site for people who want to try to learn to cook Thai food. It’s not perfect, but it doesn’t warrant snobbish remarks.

So, like ray said, chill out and just read the recipe. You’ll get it if you try.

By: JohnMich

JohnMich — Sat, 25 Apr 2009 01:50:20 +0000

Ray, one day you will work out that a really well prepared recipe sets out in detail how and when all ingredients are used and is consistent in their naming.

There are many websites where this recipe in its current form would not have got past the moderators.

Please get your brain in gear before you start abusing people – then you may see that JFargo had a valid point.

By: Brittney

Brittney — Thu, 12 Feb 2009 02:24:44 +0000

I really liked this recipe! It tasted better than the thai restaraunt we go to. The only thing I changed was that I added more soy sauce than asked for. Definately worth making, and pretty easy!

By: janne

janne — Wed, 28 Jan 2009 09:41:30 +0000

cilantro = coriander

By: ray

ray — Thu, 25 Dec 2008 18:13:42 +0000

JFargo needs to chill out.

By: JFargo

JFargo — Wed, 10 Dec 2008 22:49:25 +0000

This recipe needs some serious revision. There’s no mention of the amount of oil that you need in the ingredients, and it lists Coriander as a garnish instead of the cilantro that’s mentioned later in the instructions. Plus, the tomatoes are never mentioned in the instruction. When should they be added?

I’ll still be trying to cook this tonight, doing it the way I think it should be done, but this really needs some revision.