This is very typical food in Thailand, and you can find Thai fried rice with shrimp (or chicken or another protein) served everywhere from a food stand on the street corner to a fine Thai food restaurant. There are different ways to make Thai fried rice with shrimp and you can usually specify which meat you want to have in there. When making Thai fried rice, you can use up any meats or seafood and veggies left in the refrigerator so if you have leftovers it is a great way to use them up.
More about Thai Fried Rice with Shrimp
Unlike Chinese fried rice and some other kinds, Thai fried rice comes with a wedge of lime on the side along with prik nam pla, which is chilies and fish sauce combined together. Use the following recipe as a starting point, adjusting the ingredients to match what you happen to have available.
It is always best to use day-old cooked rice to make your Thai fried rice with shrimp, because freshly cooked rice is too moist and will steam instead of fry. If that isn’t possible though, just ensure your rice has time to cool down because this will dry it out quite well.
If you want to make your own prik nam pla (fish and chili sauce) to serve with this (and you really should, for an authentic Thai rice flavor!) then you should put 3 tablespoons of fish sauce in a bowl and add 4 sliced Thai chilies. Squeeze in the juice of half a lime if you like, although the lime is optional.
More Thai Fried Rice with Shrimp Tips
Some restaurants use lime juice and others use just the fish sauce and chilies. Serve this, plus a couple lime wedges, alongside your Thai fried rice recipe. The following recipe serves one person but double it or triple it if there are more of you.
If you have leftover chicken instead of shrimp, use that. If you want to make Thai fried rice with shrimp and pineapple, then add the fruit. Go ahead and make this your own.Print
Thai Fried Rice with Shrimp
Rice pairs with shrimp, onion, egg, garlic, soy sauce, oyster sauce to bring you an authentic Thai fried rice with shrimp recipe. A great way to use up leftover rice and shrimp for a speedy lunch.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 1 1x
- Category: Entree
- Cuisine: Thai
- 6 peeled, tail-on shrimp
- Large handful cold cooked rice (day-old is best)
- ¼ diced white onion
- 2 diced green onions
- 1 egg
- 2 minced garlic cloves
- ½ tablespoon soy sauce
- ½ tablespoon oyster sauce
- Small handful, diagonally sliced broccoli, snow peas or other veg
- Pinch of white sugar (optional)
- Oil, for frying
- Heat a wok over a medium-high heat on the stove and add a tablespoon of oil.
- Stir-fry the garlic in there for 15 seconds.
- Add the shrimp and stir-fry for 30 seconds.
- Add about 1/3 of the rice and stir-fry for 10 seconds.
- Push the rice up one side of the wok.
- Crack the egg into the empty side.
- Cook the egg, using a chopstick to break it up, and then mix it into the rice and shrimp.
- Keep stir-frying until the egg is fully cooked, then stir in the remaining rice.
- Add the soy sauce, oyster sauce and sugar if using.
- Mix it in, and cook a little longer.
- Add the broccoli or whatever you are using, and white onion, and cook for 30 seconds.
- Add the green onions and cook for 15 seconds.
- Serve with a lime wedge and some chili/fish sauce mixture on the side.
- You might like to grind some black pepper over just before serving too.
Consider pairing this Thai fried rice with shrimp with a semi-dry wine such as a Viognier or Chenin Blanc.
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