I absolutely love sharing this Thai Fried Rice with Shrimp (Khao Pad Goong) Recipe because it s such a fantastic way to enjoy a classic Thai street food favorite in your own kitchen. When I first tried this dish, I was blown away by how the simple ingredients come together to create a burst of fresh, savory, and slightly tangy flavors that feel both comforting and exciting at the same time. Whether you’re craving a quick lunch or a satisfying dinner, this recipe hits the spot perfectly.
You ll find that Thai Fried Rice with Shrimp (Khao Pad Goong) Recipe works wonderfully for busy weeknights or whenever you want to impress family and friends with authentic Thai flavors without a ton of fuss. Plus, with everyday pantry staples and ingredients from your local market, it s super approachable. I promise once you give this a try, it ll become one of those go-to dishes you love making again and again.
Why You’ll Love This Recipe
- Quick and Easy: Ready in about 20 minutes, perfect for last-minute meals.
- Authentic Flavors: Uses traditional ingredients like fish sauce and Thai chilies for that genuine taste.
- Flexible Ingredients: Easily customize with veggies and protein you have on hand.
- Fun and Flavorful: The fresh lime and Prik Nam Pla sauce give an exciting punch you ll crave.
Ingredients You’ll Need
These ingredients come together so beautifully in Thai Fried Rice with Shrimp (Khao Pad Goong) Recipe. The cool rice, tender shrimp, and bold sauces create the perfect harmony, and I always recommend using day-old rice if you can-it makes a real difference.
- Cooked Jasmine rice: Day-old rice works best because it s drier, helping the fried rice stay fluffy, not mushy.
- Shrimp: I prefer medium-sized with tails on for that Thai street food vibe and extra flavor.
- White onion: Adds sweetness and crunch without overpowering the dish.
- Chinese broccoli leaf: Its crisp texture and earthy flavor are perfect, but kale or spinach works in a pinch.
- Garlic cloves: Freshly minced garlic is a must for the fragrant base.
- Egg: Gives richness and binds everything together.
- Soy sauce: Adds the salty umami flavor that hits all the right notes.
- Oyster sauce: For that deep savory sweetness unique to Thai cooking.
- Sugar (optional): Balances the sour and salty elements harmoniously.
- Oil for frying: Neutral oils like vegetable or canola are ideal to not mask the flavors.
- Thai chilies: For the spicy kick in the Prik Nam Pla sauce-you can adjust to taste!
- Fish sauce: This is the umami powerhouse-don t skip it or substitute lightly.
- Lime: Adds fresh acidity that brightens the whole dish.
Variations
I love to tweak this Thai Fried Rice with Shrimp (Khao Pad Goong) Recipe depending on what I have in the fridge or my mood. Feel free to personalize it-you can’t really go wrong here as long as you keep those key Thai flavors intact.
- Protein Swap: I ve swapped shrimp for chicken or tofu when I want a different spin, and it still comes out amazing.
- Vegetable Boost: Adding bell peppers or carrots gives a burst of color and sweetness, which my family really enjoys.
- Heat Level: Adjust the amount of Thai chilies in the Prik Nam Pla to suit your spice tolerance-less is fine, more is fantastic!
- Gluten-Free Option: Use tamari instead of soy sauce, and double-check oyster sauce is gluten-free for those avoiding gluten.
How to Make Thai Fried Rice with Shrimp (Khao Pad Goong) Recipe
Step 1: Prep Your Ingredients Like a Pro
Start by peeling the shrimp-if you can, leave the tails on as it adds a lovely touch and flavor. Mince your garlic and slice your onion into medium strips. For the greens, slice the Chinese broccoli leaf finely; this gives you that perfect balance of crispness. Prepping everything ahead ensures the cooking goes quickly and smoothly-trust me, stir-frying waits for no one!
Step 2: Stir Fry with Attention
Heat your wok or frying pan over medium-high and add your oil. Toss in your minced garlic, stirring for about 15 seconds until fragrant but before it browns-this is where the magic starts. Add your shrimp and fry just until they blush pink and firm up, about 30 seconds. This short cooking keeps them plump and juicy.
Step 3: Master the Rice Technique
Add half your rice first to the pan. This trick lets the rice soak up the shrimp s flavor and oils, keeping it dry and separate rather than clumpy. Stir-fry for around 10 seconds, then push the rice to one side and crack the egg into the empty space. Scramble it, and when nearly cooked, mix it in with the rice and shrimp. Now add the rest of the rice and stir everything together well.
Step 4: Season and Finish Strong
Sprinkle in soy sauce, oyster sauce, and just a pinch of sugar to hit that perfect balance of salty, sweet, and umami. Toss in your veggies – the Chinese broccoli and onions – and stir-fry for another 30 seconds, just until the greens soften but still have that bit of crunch. Add the green onions last, stir a few seconds more, and it s ready to serve. I always finish with a squeeze of fresh lime and a crack of black pepper-it elevates the dish every time.
Step 5: Make the Prik Nam Pla Sauce
In a small bowl, combine fish sauce with thinly sliced Thai chilies-adjust the heat as you like. A squeeze of lime juice is optional but adds a wonderful zesty note. This simple dipping sauce is what gives this Thai Fried Rice with Shrimp (Khao Pad Goong) Recipe that authentic, sharp kick you won t want to miss.
Pro Tips for Making Thai Fried Rice with Shrimp (Khao Pad Goong) Recipe
- Use Day-Old Rice: Freshly cooked rice can be too moist and clumpy; leftover rice keeps your fried rice pleasantly fluffy.
- Don t Overcrowd the Pan: Cooking in batches or using a large wok ensures everything fries evenly without steaming.
- Control Your Heat: Medium-high heat works best-too high and garlic burns, too low and the rice steams.
- Add the Egg Separately: Cooking it on one side of the pan before mixing keeps pieces tender and well distributed.
How to Serve Thai Fried Rice with Shrimp (Khao Pad Goong) Recipe
Garnishes
I always serve this fried rice with a lime wedge on the side and a generous sprinkle of freshly cracked black pepper. For a true Thai experience, offering extra Prik Nam Pla lets everyone spice their plate to taste. Sometimes, I also add chopped fresh cilantro or Thai basil for an herbal touch that brightens every bite.
Side Dishes
This dish stands well on its own but pairs beautifully with a simple cucumber salad, fresh spring rolls, or even a tangy green papaya salad if you’re feeling adventurous. These sides add refreshing crunch and contrast that balance perfectly with the savory fried rice.
Creative Ways to Present
For a special occasion, I like to mound the fried rice in a small bowl and invert it on the plate for a neat dome shape. Adding colorful garnishes like julienned carrots or edible flowers can make it look restaurant-worthy without much effort. You might also try serving it inside a carved-out pineapple for a fun tropical vibe.
Make Ahead and Storage
Storing Leftovers
I store leftover Thai Fried Rice with Shrimp (Khao Pad Goong) in an airtight container in the fridge, and it keeps well for up to 2 days. Since the rice stays fluffy initially, it s still quite tasty the next day, although I recommend reheating properly to refresh the texture.
Freezing
I ve frozen fried rice successfully by letting it cool completely, then placing portions into freezer-safe bags. When thawed and reheated, it s best if you add a splash of water and stir-fry again briefly to revive the texture and moisture.
Reheating
For the best results, I reheat in a hot pan or wok with a touch of oil. Stir frequently and heat just until warmed through to avoid drying out the shrimp and rice. If you only have a microwave, sprinkle a few drops of water over the rice and cover it to keep moisture in.
FAQs
-
Can I use freshly cooked rice instead of day-old rice?
You can use freshly cooked rice, but make sure it s cooled completely and not too sticky. Day-old rice works best because it s drier, which helps prevent the fried rice from getting mushy and clumping together while cooking.
-
What can I substitute if I don t have Chinese broccoli?
If you can’t find Chinese broccoli, you can use kale, spinach, or even regular broccoli florets. Just make sure to slice them thinly and add towards the end so the greens stay crisp but not overcooked.
-
How spicy is the Prik Nam Pla sauce?
The spiciness depends on how many Thai chilies you use. Thai chilies are quite hot, so you can adjust the quantity to suit your heat tolerance. If you prefer mild, start with fewer chilies and add more as desired.
-
Can I make this recipe vegetarian?
Absolutely! Replace shrimp with tofu or extra vegetables, and use vegetarian oyster sauce or soy sauce only. Skip the fish sauce or use a vegetarian alternative to keep the flavors balanced.
-
What s the secret to fluffy fried rice?
The secret I learned is to use cold, day-old rice and add only half the rice at first, letting it soak up the shrimp juices before mixing everything together. High heat and constant stirring also help keep the grains separate and fluffy.
Final Thoughts
Honestly, this Thai Fried Rice with Shrimp (Khao Pad Goong) Recipe is one of those dishes that never fails to make me happy, whether it s a solo meal or a family feast. It s full of vibrant flavors but surprisingly simple to pull off, and once you get the hang of the techniques, it becomes nearly effortless to whip up. I really encourage you to try it-you might just find yourself craving this salty, spicy, tangy, and utterly satisfying rice dish as much as I do!
Print
Thai Fried Rice with Shrimp (Khao Pad Goong) Recipe
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 mins
- Yield: 1 serving
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Description
This Thai Fried Rice Recipe with Shrimp (Khao Pad Goong ข้าวผัดกุ้ง) is a quick and flavorful dish that combines fragrant jasmine rice, succulent shrimp, fresh vegetables, and savory sauces. Perfect for a satisfying solo meal, this stir-fried rice is enhanced with garlic, soy sauce, oyster sauce, and a side of spicy Prik Nam Pla (chilies in fish sauce) for an authentic Thai experience.
Ingredients
Fried Rice with Shrimp
- 1.5 cups cooked Jasmine rice, cooled (or day-old rice)
- 5-10 shrimp, head peeled, tail on
- 1/4 large white onion (or 1/2 small white onion), sliced
- 1 leaf Chinese broccoli (or any crisp green leafy vegetable), sliced into 1 cm strips
- 2 cloves garlic, finely minced
- 1 egg
- 1/2 tablespoon soy sauce
- 1/2 tablespoon oyster sauce
- Pinch of sugar (optional)
- 1 tablespoon oil for frying
Prik Nam Pla (Chilies in Fish Sauce)
- 5 Thai chilies, sliced
- 3 tablespoons fish sauce
- 1/2 lime (optional, for squeezing)
Instructions
- Prepare the shrimp: If using whole fresh shrimp, pinch off the head and peel the outer shell, leaving the tail on. Devein if desired, though it’s not necessary for small shrimp.
- Prepare aromatics and vegetables: Peel and finely mince 2 cloves of garlic. Slice ¼ of a white onion into medium strips. Dice about 3-4 green onions. Slice 1 Chinese broccoli leaf in half along the spine, then cut into 1 cm strips.
- Heat the wok/pan: Turn the stove to medium-high and heat a wok or frying pan. Add 1 tablespoon of oil and heat until hot.
- Cook garlic and shrimp: Add minced garlic and stir fry for about 15 seconds until fragrant. Add shrimp and fry for 30 seconds until they start to turn pink and firm.
- Add rice: Add slightly less than half of the cooled rice and stir fry for about 10 seconds. This helps absorb shrimp juices and keeps rice dry.
- Cook the egg: Push the rice to one side of the pan. Crack the egg into the empty side, whisk it slightly, cook for a few seconds, then combine with rice and shrimp. Stir fry for 20 seconds until egg is fully cooked.
- Finish rice and season: Add the remaining rice, ½ tablespoon soy sauce, ½ tablespoon oyster sauce, and a pinch of sugar (optional). Stir fry to combine thoroughly.
- Add vegetables: Toss in Chinese broccoli and onions, stir fry for 30 seconds until wilted but still crisp. Add green onions and stir briefly.
- Serve: Dish the fried rice onto a plate, garnish with a lime wedge, and sprinkle freshly ground black pepper if desired.
- Prepare Prik Nam Pla: In a small bowl, combine 3 tablespoons fish sauce with sliced Thai chilies. Optionally, squeeze half a lime into the mixture. Stir and set aside to serve alongside the rice.
Notes
- Day-old rice works best as it is drier and helps achieve a non-sticky texture.
- Adjust the number of Thai chilies in the Prik Nam Pla according to your spice tolerance.
- Adding a pinch of sugar is optional but helps balance flavors.
- Using a wok or non-stick skillet is recommended for best stir-fry results.
- Serve immediately after cooking for best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 210 mg
