Thai Shrimp Fried Rice
photo by Christian R.
- Ready In:
- 4 -5 cups cooked rice (can be made with fresh or 'old' leftover rice)
- 2 cups medium raw shrimp, peeled and deveined
- 3 garlic cloves, minced
- 1 fresh red chili peppers, minced or 1/4 teaspoon crushed dried chili, to taste
- 1 egg
- 3 green onions
- 1 carrots, grated or 1/4 cup frozen peas
- 1⁄4 cup fresh cilantro, chopped
- 1⁄8 teaspoon white pepper
- 3 tablespoons vegetable oil, divided
- 3 tablespoons fresh-squeezed lime juice
- 2 tablespoons fish sauce
- 1⁄2 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- Stir all 'stir fry sauce' ingredients together in a cup until sugar dissolves. Set aside.
- Heat a wok or large frying pan over medium-high heat. Drizzle in 1-2 tablespoons oil, then add garlic and chili. Stir-fry 30 seconds to release the fragrance, then add shrimp. Stir-fry until shrimp turn pink and plump (2-3 minutes). If needed, add a little more oil or 1 teaspoons water to keep ingredients moist and sizzling.
- Add carrot and fresh coriander and continue stir-frying 1-2 more minutes.
- Add rice and drizzle the stir-fry sauce over. Use a large flat utensil or spoon, use a scooping motion to fry rice 2-3 minutes, or until sauce is well distributed.
- Push rice aside to clear a space in the middle of your pan. Add 1-2 teaspoons more oil, then crack in the egg. Quickly scramble egg, gradually combining it with surrounding rice.
- Remove from heat. Sprinkle over white pepper and stir in the green onion. Taste-test the dish for salt balance. At this point I usually add 2-4 teaspoons more fish sauce, as I like mine on the flavorful/salty side, but this also depends on how much rice you're making. If you happen to find it too salty, squeeze over some lime or lemon juice. Serve immediately and ENJOY!
Questions & Replies
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Excellent! We really loved the wonderful flavors in this fried rice dish. I opted for the grated carrot, but this would be just as wonderful with peas as well. The stir-fry sauce added a lovely tang. As written, it's enough for a pretty filling main dish. But I would also consider halving the recipe, chopping the shrimp, and serving it as a side dish. But as written, it's definitely a "keeper" recipe. Thanks for sharing your recipe, LifeIsGood. Made for Culinary Quest 2016 (Thailand/Indonesia).
This makes a quick and tasty lunch or dinner. I made 2 servings reducing the rice to 2 cups and using leftover steamed black rice. I added in both a grated carrot and some frozen peas. Probably used a little over 1 cup medium size shrimp and the full amount of sauce. The cilantro was added after cooking and then additional sprinkled over as garnish. I think this would be great with fresh Thai Basil in place of the cilantro. Made for Aussie swap.
RECIPE SUBMITTED BY
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!