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Thai rice with shrimp
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
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1
Course: Entree
Cuisine: Thai
Ingredients Method Notes

Ingredients
 

  • 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

Method
 

  1. Heat a wok over a medium-high heat on the stove and add a tablespoon of oil.
  2. Stir-fry the garlic in there for 15 seconds.
  3. Add the shrimp and stir-fry for 30 seconds.
  4. Add about 1/3 of the rice and stir-fry for 10 seconds.
  5. Push the rice up one side of the wok.
  6. Crack the egg into the empty side.
  7. Cook the egg, using a chopstick to break it up, and then mix it into the rice and shrimp.
  8. Keep stir-frying until the egg is fully cooked, then stir in the remaining rice.
  9. Add the soy sauce, oyster sauce and sugar if using.
  10. Mix it in, and cook a little longer.
  11. Add the broccoli or whatever you are using, and white onion, and cook for 30 seconds.
  12. Add the green onions and cook for 15 seconds.
  13. Serve with a lime wedge and some chili/fish sauce mixture on the side.
  14. You might like to grind some black pepper over just before serving too.

Notes

Consider pairing this Thai fried rice with shrimp with a semi-dry wine such as a Viognier or Chenin Blanc.