Thai Fried Rice with Shrimp (Khao Phad Kung)

Thai shrimp fried rice
Whitewish / Getty Images
  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: Servings 2
Ratings (15)

This easy shrimp fried rice is restaurant-quality (or better!). Fresh or frozen shrimp are quickly stir-fried with garlic and onions. Add the cooked rice, a couple of eggs, frozen peas, plus my own special Thai sauce, and you have a fried rice recipe that is sure to please everyone, even your kids. A great way to use leftover rice - and leftover roasted chicken can also be added if you have some taking up space in the refrigerator. Add chilli if you like it spicy. Yum!

What You'll Need

  • 4 cups cooked rice (1-3 days' old, kept in the refrigerator, OR freshly made - see below)
  • 8-12 medium or 15-20 small shrimp, shell removed (tails can be removed or left on). If frozen, thaw fast in tepid water
  • 3-4 Tbsp. white cooking wine
  • 1/4 cup onion, minced
  • 3-4 cloves garlic, minced
  • 2 eggs
  • 1/2 to 3/4 cup frozen peas OR frozen mixed vegetables
  • optional: 1/2 cup cashews
  • For Stir-Fry Sauce: (Be sure to double these amounts for more than 4 cups of rice)
  • 1/2 tsp. shrimp paste OR 1/2 Tbsp. fish sauce
  • 2 Tbsp. fish sauce
  • 1 tsp. sugar
  • 2 Tbsp. soy sauce
  • pinch white pepper
  • 1-2 tsp. chili sauce (omit for mild rice)
  • Garnish: 1 green onion, thinly sliced

How to Make It

Fried Rice Cooking Tip: If you are using day-old rice (or older), it will be lumpy and sticking together. To separate it (this makes for a much better fried rice!), place the rice in a large bowl. Add 1 Tbsp. of vegetable oil. Now, using your fingers, mix the oil into the rice and separate the clumps, until the rice has returned into more or less individual grains.

  1. Stir the stir-fry sauce ingredients together. Set aside.
  1. Warm a wok or large frying pan over medium-high heat. Add 2 Tbsp. oil plus the garlic and onions. Stir-fry 30 seconds to 1 minute, or until fragrant.
  2. Add cooking wine and continue stir-frying another 2 minutes, or until onions begin to soften.
  3. Add the shrimp. (If using cooked shrimp, add it later together with the rice). Stir-fry 2-3 minutes, or until shrimp have turned pink and plump.
  4. Push shrimp to the side of your pan. Add 1 tsp. more oil, then crack eggs into the pan. Quickly fry to scramble - about 1 minute.
  5. Keep the wok or frying pan hot for these last few steps (high heat). Add the rice, frozen peas and or mixed vegetables, and cashews (if using). Drizzle the stir-fry sauce over.
  6. Quickly begin "tossing" the rice in the wok/pan, using 2 utensils and a tossing-like motion (lifting from the bottom of the pan). Continue "stir-frying" in this way 3-7 minutes, or until rice and peas/vegetables are hot.
  7. Remove from heat and taste-test. For greater flavor, add a little more fish sauce until desired taste is achieved. If it tastes too salty, add a few squeezes of fresh lime or lemon juice.
  8. Top with green onion and serve hot straight from the wok/pan. For those who like it extra spicy, add fresh-cut chili, or serve with more Nam Prik Pao (Recipe) on the side. Enjoy!