Tourists had a blast making stir-fried rice at a fire cooking class in Thailand.

Footage shows the foreigners wearing red apron and standing in front of their own wok before they simultaneously poured meat and other ingredients on hot wok in Chiang Mai province on May 29.

The girls screamed when there was tall flames that emerged from their bow-shaped pans.

They shook the wok while there was fire to prevent the dish from burning before using a spatula to continue cooking when the flames were gone.

The Thai cook who organised the class said: 'Fire cooking is crucial for preparing stir-fried dishes because it provides the intense heat needed to cook the ingredients quickly and evenly.

'This technique, often referred to as 'the breath of the wok,' allows vegetables to stay crisp and retain their vibrant colours, while proteins like meat and tofu develop a flavorful sear without becoming overcooked.

'The rapid cooking process imparts a unique, smoky flavour that is characteristic of authentic stir-fried dishes. Additionally, it helps preserve the ingredients' nutrients, making the dish delicious and healthy.'

The Chinese cooking technique is also known as wok hei, a Cantonese term that translates to 'wok's breath.' It imparts unique flavour and taste to properly stir-fried dishes over scorching heat in a seasoned wok.