Forget takeout! This Thai Shrimp Fried Rice recipe delivers authentic, street-food flavor straight to your kitchen in under 30 minutes. We’re talking plump, juicy shrimp, perfectly fluffy jasmine rice, and a savory, umami-packed sauce that hits all the right notes. This dish, known in Thailand as Khao Pad Goong, is the ultimate weeknight meal—fast, satisfying, and way more delicious than anything you can get delivered. Get ready to master a classic that will have everyone asking for seconds.
Why This Thai Shrimp Fried Rice Recipe Works
Many fried rice recipes fall flat, resulting in a mushy or bland dish. This recipe is different. We focus on a few key techniques that guarantee success every single time.
- The Right Rice: We insist on using day-old, chilled jasmine rice. This is the number one secret to fried rice that is fluffy and separated, not clumpy.
- High Heat, Fast Cooking: A hot wok or skillet is essential for that signature “wok hei” flavor. It quickly sears the ingredients, locking in flavor and texture.
- Perfectly Balanced Sauce: The sauce is simple but potent. The combination of oyster sauce, fish sauce, and a touch of sugar creates a perfect harmony of savory, salty, and slightly sweet flavors that is quintessentially Thai.
Key Ingredients for Authentic Flavor
The magic of this dish lies in using the right ingredients. While the list is short, each component plays a crucial role in building that authentic Thai taste.
The Best Rice for Fried Rice
For Thai fried rice, jasmine rice is non-negotiable. It has the perfect aroma and a slightly sticky texture that becomes wonderfully fluffy when fried. The most important step is to use cold, leftover rice. Freshly cooked rice has too much moisture and will steam in the pan, leading to a mushy texture. Cook the rice at least a day in advance and refrigerate it uncovered or lightly covered to help it dry out.
The Perfect Shrimp
Use large or jumbo shrimp for the best results. Make sure they are peeled and deveined. Patting the shrimp completely dry before cooking ensures you get a beautiful sear instead of steaming them in the skillet.
The Sauce is Boss: What You’ll Need
The sauce is incredibly simple. You’ll need oyster sauce for a deep, savory flavor, fish sauce for that classic salty umami punch, and a pinch of white sugar to balance the saltiness. Don’t be tempted to substitute these; they are the heart of the dish.
How to Make Thai Shrimp Fried Rice
This dish comes together in minutes once you have your ingredients prepped. The key is to work quickly over high heat. For another fantastic and quick meal, check out our Easy Teriyaki Chicken Bowl.
- Prep Your Ingredients: Mince the garlic and shallots. Whisk together the sauce ingredients. Have your rice, shrimp, and egg ready to go.
- Cook the Aromatics and Shrimp: Heat oil in a large skillet or wok over high heat. Add the garlic and shallots and stir-fry for 30 seconds until fragrant. Add the shrimp and cook for 1-2 minutes per side, until pink and just cooked through. Remove the shrimp and set aside.
- Scramble the Egg: Push the aromatics to one side of the skillet. Pour the beaten egg into the empty side and scramble until just set.
- Fry the Rice: Add the cold rice to the skillet. Use your spatula to break up any clumps. Add the prepared sauce and stir-fry, tossing everything together until the rice is heated through and evenly coated.
- Combine and Serve: Return the cooked shrimp to the skillet. Add the green onions and toss to combine. Serve immediately, garnished with fresh cilantro, lime wedges, and sliced cucumber.
Pro Tips for Restaurant-Quality Results
- Don’t Crowd the Pan: Use the largest skillet or wok you have. If you’re doubling the recipe, cook it in two batches to ensure everything fries properly instead of steaming.
- High Heat is Your Friend: Don’t be afraid to turn up the heat. High heat is what gives fried rice its characteristic smoky flavor.
- Prep Everything First: This recipe moves fast. Have all your ingredients chopped, measured, and ready by the stove before you even turn on the heat. Looking for another quick stir-fry? Our Korean Spicy Pork Stir-Fry (coming soon) is a must-try.
Variations and Add-Ins
While this classic version is fantastic on its own, you can easily customize it. Try adding diced carrots, peas, or bell peppers with the aromatics. For a spicy kick, add some sliced Thai chilies. If you love this flavor profile, you might also enjoy these Crispy Asian Chicken Wings (coming soon).
Storing and Reheating
Store leftover Thai shrimp fried rice in an airtight container in the refrigerator for up to 3 days. To reheat, stir-fry it in a lightly oiled skillet over medium-high heat until warmed through. You can also microwave it, but the texture is best when reheated in a skillet.
Frequently Asked Questions
Yes, this recipe is very versatile. You can add diced carrots, bell peppers, peas, or broccoli. Add harder vegetables like carrots along with the garlic and shallots to give them more time to cook.
Absolutely. Just make sure the frozen shrimp are fully thawed before you begin. Most importantly, pat them completely dry with paper towels to ensure they sear nicely in the hot pan.
There are two main keys: use cold, leftover rice and cook over high heat. Fresh, warm rice has too much moisture. High heat helps stir-fry the rice quickly, evaporating any excess moisture rather than steaming the grains.
Cold, day-old jasmine rice is the absolute best choice for Thai fried rice. Its fragrance complements the other ingredients, and using it cold and slightly dry ensures the grains stay separate and fluffy, not mushy.
The primary difference is in the sauce. Thai fried rice gets its signature savory, salty, and slightly funky flavor from fish sauce and often oyster sauce. Chinese fried rice typically uses soy sauce as its primary flavoring agent.
The Perfect Weeknight Dinner
Thai Shrimp Fried Rice (Easy & Authentic Recipe)
Ingredients
Equipment
Instructions
- In a small bowl, whisk together the oyster sauce, fish sauce, sugar, and white pepper. Set aside.
- Heat the oil in a large skillet or wok over high heat until shimmering. Add the garlic and shallots and stir-fry for about 30 seconds until fragrant.
- Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Do not overcook. Remove the shrimp from the skillet and set aside.
- Push the garlic and shallots to one side of the skillet. Pour the beaten eggs onto the empty side and scramble for 30-60 seconds until they are just set. Break them up into smaller pieces with your spatula.
- Add the chilled rice to the skillet. Use your spatula to press and break up any large clumps. Stir-fry for 2-3 minutes, tossing continuously to heat the rice evenly.
- Pour the prepared sauce over the rice. Continue to stir-fry, ensuring every grain of rice is coated in the sauce. Cook for another 2 minutes.
- Return the cooked shrimp to the skillet along with the chopped green onions. Toss everything together to combine and heat through.
- Serve immediately, garnished with fresh cilantro, lime wedges, and cucumber slices on the side.
Notes
High Heat Fast: Have all your ingredients prepped and ready to go before you start cooking. The process moves very quickly over high heat.
Don't Overcrowd: Use the largest pan you have to ensure the ingredients fry, not steam. If doubling the recipe, cook in two separate batches for best results.
This Thai Shrimp Fried Rice is more than just a recipe; it’s a solution for busy weeknights when you crave something delicious and satisfying without spending hours in the kitchen. It’s a crowd-pleaser that’s packed with flavor and comes together in a flash.
If you make this recipe, please let me know! Leave a comment below and share your creation with us on Pinterest.
