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
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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
