My garlic fried rice a secret ingredient to it that I thinks makes all the difference! This dish is a simple side dish that’s perfect for pairing with simple proteins like grilled meats. In Thailand, many people like to have garlic fried rice as a side dish for hot pot which I love. Garlic chips add a nice crunchy touch, but in a rush you can skip it and this will be a meal that comes together in minutes!







About Pai:

Pailin β€œPai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at



Wenjoyekyu · March 7, 2020 at 7:03 am

I love watching pailin's cooking video but today i just realized that she's super cute during the awkward-waiting-for-the-egg part πŸ˜‚

Paul H · March 7, 2020 at 7:03 am

Thank you Pai. going to give this a try. I love garlic.

letronchosier · March 7, 2020 at 7:03 am

Would you use ghee instead of butter for higher temps?

Larry Song · March 7, 2020 at 7:03 am

Fried rice is always comfort food to me.
Easy, basic and tasty. Garlic so good. I like it with peanuts tooπŸ‘πŸ˜Š

rkmugen · March 7, 2020 at 7:03 am

Hey Pai, have you ever come across corned beef fried rice? It's the kind of thing you'd find more commonly in Filipino households, but it is crazy delicious. It's practically dark magic, how one can turn an unassuming rectangular/trapezoidal tin can of a finely-shredded brick of corned beef into a fried rice dish that is savory, meaty, aromatic, cozy, and simultaneously filling and addicting. And then they have their 'adobo' fried rice…..

cba0077 · March 7, 2020 at 7:03 am

Japanese "Mothers fried rice"

Classic lunch on Saturday


rkmugen · March 7, 2020 at 7:03 am

I like to top my fried rice (and pretty much a LOT of Asian dishes, for that matter) with furikake, which is a mixture of just fine-shredded dried seaweed (nori?) with toasted sesame seeds, sea salt, and sugar. The brand of pre-mixed furikake that I found comes in a neat shaker bottle.

Sunny Chung · March 7, 2020 at 7:03 am

I am making this for lunch at work! Thanks for the recipe, Pai!

Mike Guevarra · March 7, 2020 at 7:03 am

Honestly my favorite dish to get at Thai restaurants

Tee Sabai · March 7, 2020 at 7:03 am

I have left over rice sitting in my fridge so will definitely make this dish! Thanks so much!

Miles Cunha · March 7, 2020 at 7:03 am

God you're fine.

J C · March 7, 2020 at 7:03 am

Ive had an unopened jar of the dashi powder for months and now I can use it for this! Had a hard time finding an easy recipe to use it for! Thanks!

Jackson Nadar · March 7, 2020 at 7:03 am

Where did you get the wok the first one where you fried the garlic?

Mandy McNeil · March 7, 2020 at 7:03 am

I've made this a few times just a bit different. My mom loves it. And so do i. ☺

Selly Hendra · March 7, 2020 at 7:03 am

πŸ˜‚ almst forget eggs, must item for fried rice

kierankasey · March 7, 2020 at 7:03 am

I bet she uses fish sauce

Ainjel Guzman · March 7, 2020 at 7:03 am

Will definitely try this recipe!
I just have to ask, where did you get the copper(like) wok that you used to fry the garlic?

BTS ARMY IS SHIT · March 7, 2020 at 7:03 am


Crushi .Music, Art & Love. · March 7, 2020 at 7:03 am

Mrs. Pailin, I take you seriously. You are a dream come true. Thank you for sharing, producing and making your recipes. Crushi 🧑 πŸ’› πŸ’š πŸ’™ πŸ’œ πŸ–€ +

Lance Feliciano · March 7, 2020 at 7:03 am

Hahahaha… 'love it! The process is so natural. I love the mistakes made. It gave the right appeal. 'You know what I'm saying?

KinGRichaa · March 7, 2020 at 7:03 am

Mmmm delish!

I Wont Comment · March 7, 2020 at 7:03 am

It's nice…but i still prefer Isaan fried rice: garlic, rice, fish sauce, lime.

Bol Phan · March 7, 2020 at 7:03 am

Hi, it look so good where do you buy the work I wanna buy one just like the one you have. Love you cooking I learn a lot πŸ‘πŸΌ

gummydogs · March 7, 2020 at 7:03 am

4:55 for some reason I thought you turned into Chef John here

Chef Tsano · March 7, 2020 at 7:03 am

Thank you for sharing, i taste the garlic even i am just watching

Robin Smith Benitez · March 7, 2020 at 7:03 am

Nice, a nifty way of using up my Japanese soy sauce and dashi powder hahaha also, I love garlic chips!

Jake Deceased Toe · March 7, 2020 at 7:03 am

I know you cook Thai food but Chinese potstickers are super good. I also trust your judgement on multiple cuisines. I know it’s ground pork, ground shrimp, Napa cabbage, sesame oil, rice vinegar, soy, scallions, garlic, and ginger, but technique is equally important.

R C · March 7, 2020 at 7:03 am

Lovely recipe. I will give it some Indian twist by taking away soy sauce, that fishy thing, eggs and add in some cumin, roughly crushed coriander seed, red chilli flakes, lightly sauteed onion, curry leaves, some mild green chilli and green coriander leaves towards the end. I will have it with hot yellow tarka dal.

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