Thai Shrimp Fried Rice

"An easy version. Feel free to add some extra veggies, or sub another protein for the shrimp. This recipes lends itself to easily adjusting ingredients to your liking. Enjoy! Note: This will serve 2 as a main course or 4 as a side dish."
photo by Christian R. photo by Christian R.
photo by Christian R.
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Linky photo by Linky
photo by Christian R. photo by Christian R.
photo by Nephateri H. photo by Nephateri H.
Ready In:




  • 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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  1. Karen Elizabeth
    Delicious, lots of flavour and so quickly put together. I used the peas and added some more mixed frozen vegetables. Already had rice in the freezer so was all set to go. Thank you, lovely recipe
  2. Baby Kato
    Wow, what a great recipe. This shrimp fried rice was amazing. Quick and easy to make with terrific results. Hot and spicy, full of flavor. I used both the carrot and the peas. Thanks for sharing LIG. Made for CQ3 - Thailand & Indonesia.
  3. NorthwestGal
    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).
  4. PaulaG
    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.
  5. loof751
    This is a great quick and easy fried rice! I used less shrimp than called for; I had peas, zucchini, and red bell pepper on hand so that's what I used for the veggies. Loved the lime in the sauce. Thanks for sharing the recipe! Made for ZWT9, The Apron String Travelers


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!
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