Lao Fried Rice
Introduction to Lao Fried Rice
This Lao fried rice takes all the elements of Lao food that you know and love and brings them together in one dish. It’s packed with chopped Lao sausage, spicy and sweet jeow bong, and classic vegetables like corn and green beans, then topped with fresh green onions and sweet basil. The great thing about this dish is that many of the ingredients are interchangeable. Use whatever vegetables, herbs, or proteins you have left over, including leftover steamed rice. It’s an easy and delicious way to turn leftovers into something full of Lao flavor.
What are the special equipments needed?
A wok is preferred when making fried rice because it helps create that signature wok hei flavor. For this fried rice, I used an electric induction wok, which worked really well. If you’re looking for a similar setup, I recommend using an induction burner with a wok.
Ingredients Needed for Lao Rice Paper Lettuce Wraps | Pun Khao Soi
Lao sausages: cut into small bite size pieces
large eggs: all fried rice needs eggs
fish sauce: instead of soy sauce, I like using fish sauce
vegetable oil: neutral oil for coooking
garlic: add aromatic flavor to the rice
green onions: the white part to be mixed with the egg and green added in the end
cold cooked rice: day old rice works best
green beans: cut into small pieces
corn: off the cob or frozen works
oyster sauce: adds extra flavor the to rice
jeow bong: adds a deep sweet and spicy flavor to the dish
sweet basil leaves: make sure to add it near the end
Black pepper
MSG
Fried shallots, for garnish
How Long Will It Last?
This fried rice should last in the fridge for about a week.
Where can I get more Lao recipes?
If you enjoyed this recipe, chances are you love Lao food. My website is filled with traditional, modern, and fusion Lao recipes, so I hope you take some time to explore everything it has to offer. When you try a recipe, leaving a rating and a comment on that specific page helps more home cooks discover and trust it. And if you want ad-free, refined recipes, please consider ordering my debut cookbook, The Lao Kitchen. It’s jam-packed with over 95 recipes, personal stories, and rich Lao food history.
More Lao Recipes
Lao Fried Rice
This Lao fried rice takes all the elements of Lao food that you know and love and brings them together in one dish. It’s packed with chopped Lao sausage, spicy and sweet jeow bong, and classic vegetables like corn and green beans, then topped with fresh green onions and sweet basil. The great thing about this dish is that many of the ingredients are interchangeable. Use whatever vegetables, herbs, or proteins you have left over, including leftover steamed rice. It’s an easy and delicious way to turn leftovers into something full of Lao flavor.
Ingredients
Instructions
- In a medium bowl, add the eggs, white parts of the green onions, and fish sauce. Whisk until well combined and set aside.
- Heat 1 tablespoon of the vegetable oil in a large wok over medium-high heat. Add the chopped Lao sausage and sauté for a few minutes, until lightly browned. Remove the sausage from the wok and set aside.
- Add the remaining 1 tablespoon vegetable oil to the same wok. Once hot, add the egg mixture and cook for a few minutes, stirring gently, until the eggs are mostly cooked but still slightly runny.
- Add the cold rice, green beans, corn, and cooked Lao sausage. In a small bowl, mix the oyster sauce, jeow bong, and water until combined, then add it to the wok. Stir-fry everything together until the rice is evenly coated, the vegetables are cooked, and everything is heated through.
- Add the green parts of the green onions and Thai basil leaves. Season with black pepper and MSG to taste. Toss everything together just until the basil begins to wilt, then turn off the heat.
- Transfer the fried rice to a serving bowl and garnish with chopped sweet basil and fried shallots. Serve immediately.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.