Thai Fried Rice with Shrimp

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This Thai fried rice with shrimp combines rice, shrimp, egg and vegetables with a savory soy and oyster sauce seasoning. Lime and a little chili-fish sauce on the side let you adjust each serving.

It’s a convenient one-person meal, and you can increase the quantities for more people. Cook larger amounts in batches so the rice fries in the hot pan instead of steaming in a crowded wok.

Why You’ll Love It

• A meal for one: The quantities are easy to scale in batches.
• Egg and shrimp: Both add flavor and texture to the rice.
• Flexible vegetables: Use thinly cut vegetables that cook quickly.
• Season at the table: Lime and chili-fish sauce can be added to taste.

Thai Fried Rice with Shrimp Ingredients

The complete ingredients list and quantities are in the recipe card below.

• Cooked rice: Use cold, safely stored rice with the clumps broken up. Refrigerating helps the grains dry enough for frying.
• Shrimp: Peel and devein before cooking. Remove the tails if you prefer easier eating.
• Egg: Scramble in a clear section of the pan before mixing through.
• Onion and garlic: These flavor the oil; don’t let the garlic burn.
• Vegetables: Thinly slice broccoli, snow peas or another quick-cooking vegetable.
• Soy and oyster sauces: Measure before cooking. Both can be salty.
• Lime and prik nam pla: These are optional accompaniments, not extra liquid to pour into the pan.

How to Make Thai Fried Rice with Shrimp

The full instructions with weights and measurements are in the recipe card below.

• Prepare: Break up the cold rice and cut the vegetables.
• Stir-fry: Cook the garlic, onion, vegetables and shrimp.
• Add egg: Scramble it in the pan, then mix through.
• Finish: Add the rice and sauces and heat thoroughly before serving.

Equipment

• Large skillet: A wok also works; leave room to toss the rice.
• Chef’s knife: Cut vegetables thinly.
• Cutting board: Keep raw shrimp separate from ready-to-eat food.
• Measuring cups and spoons: Measure the rice and sauces.

Tips for the Best Thai Fried Rice with Shrimp

• Keep rice cold until cooking: Don’t leave it on the counter to dry.
• Cut firm vegetables thinly: Broccoli stems and carrots need more time than soft leaves.
• Use small batches: A crowded pan traps steam.
• Check the shrimp: They should be firm, pearly and opaque throughout.
• Heat the rice thoroughly: Stir until steaming hot throughout, with a temperature of 165°F (74°C).

Substitutions and Variations

• Cooked chicken: Replace shrimp with cooked chicken and heat thoroughly. Count storage time from when the chicken was first cooked.
• Pineapple: Add drained pieces for a sweet contrast.
• Different vegetables: Use thinly sliced carrots, peas or another vegetable you enjoy.
• Gluten-free: Choose gluten-free soy and oyster sauces and check the fish sauce.
• Dairy-free: No dairy ingredients are needed.

Serving Suggestions

Serve immediately with lime wedges and a little prik nam pla. To make that condiment, mix 3 tablespoons fish sauce with 4 sliced Thai chilies and lime juice to taste, then add a small amount to your portion if you want heat and salt.

How to Store Thai Fried Rice with Shrimp

• Before frying: Cool the cooked rice promptly, ideally within 1 hour, refrigerate and use within 24 hours.
• After frying: Frying chilled cooked rice counts as reheating. Reheat rice only once, until steaming hot throughout, and eat immediately. Prepare the amount you’ll eat.
• Freeze ahead: Freeze plain cooked rice promptly before reheating if you need longer storage. Thaw in the refrigerator and use within 24 hours. Don’t plan another reheating of this fried rice.

Thai Fried Rice with Shrimp FAQs

Photo by FreeDigitalPhotos.net.

For more on handling cooked rice, see the Food Standards Agency guidance.

Victoria Haneveer

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.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 1

Course: Entree

Cuisine: Thai

Ingredients Method Notes

Ingredients

 

• 6 shrimp (raw, peeled and deveined; tails on or off)
• 1 cup cold cooked rice (about 150g; cooled promptly and refrigerated)
• ¼ diced white onion
• 2 diced green onions
• 1 egg
• 2 minced garlic cloves
• ½ tablespoon soy sauce
• ½ tablespoon oyster sauce
• ½ cup broccoli, snow peas or other vegetables (about 50g, thinly sliced)
• 1 tablespoon oil (for frying)

Optional Extras

• ⅛ teaspoon white sugar (or to taste)
• Lime wedges and prik nam pla (for serving)

Method

 

1. Use cooked rice that was cooled promptly and refrigerated. Break up any clumps before cooking.
2. Heat the oil in a wok or large skillet over medium-high heat. Add the garlic and stir-fry briefly, about 15 seconds, without letting it burn.
3. Add the white onion and thinly sliced vegetables. Stir-fry for about 1 to 2 minutes; firmer vegetables may need longer.
4. Add the shrimp and stir-fry until nearly cooked. Add about one-third of the rice and toss briefly.
5. Push the mixture to one side, crack the egg into the open space and scramble until set. Mix into the shrimp and rice.
6. Add the remaining rice, soy sauce, oyster sauce and sugar if using. Stir-fry until the rice is steaming hot throughout and reaches 165°F (74°C), and the shrimp are firm, pearly and opaque. Allow extra time if needed.
7. Stir in the green onions and cook briefly. Serve immediately with lime wedges and prik nam pla if using.

Notes

The rice and vegetable quantities are starting amounts for 1 serving. Adjust them to your appetite and pan size, keeping enough space to stir-fry.

For prik nam pla, mix 3 tablespoons fish sauce with 4 sliced Thai chilies and lime juice to taste. Serve a little on the side; you don’t need to add the whole batch to the rice.

Cool cooked rice quickly, ideally within 1 hour, refrigerate and use within 24 hours. Frying cold cooked rice counts as reheating: reheat rice only once, until steaming hot throughout, and eat immediately. Cook only the amount you plan to eat. Freeze the plain cooked rice promptly before reheating if you need to keep it longer; thaw in the refrigerator and use within 24 hours.

More Recipes to Try

• Hot and sour squid soup is a Chinese-inspired seafood soup with a tangy, peppery broth.
• Pad Thai is a noodle option.

Shrimp, egg and a squeeze of lime give this fried rice an appealing mix of flavors. Keep the pan hot, the batches manageable and the chili sauce on the side.

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