Description
Thai shrimp fried rice brings the bold flavors of Bangkok street food right to your kitchen with tender shrimp, scrambled eggs, and fragrant jasmine rice tossed in savory sauces. It’s fast, punchy, and better than takeout.
Ingredients
Scale
Proteins:
- 200 grams shrimp, peeled and deveined
- 2 eggs, lightly beaten
Main Ingredients:
- 2 cups cooked jasmine rice
- 1 cup mixed vegetables (carrots, peas, bell peppers)
Seasonings and Aromatics:
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon vegetable oil
- 2 green onions, chopped
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
Instructions
- Warm 1 tablespoon vegetable oil in a large skillet over medium-high heat at 350°F until shimmering.
- Toss 1 teaspoon minced garlic and 1 teaspoon minced ginger into the hot oil, stirring for exactly 30 seconds to release their aromatic flavors.
- Drop 200 grams of peeled shrimp into the pan, cooking for 2-3 minutes until they transform into a vibrant pink color and curl slightly.
- Nudge the shrimp to one side of the skillet and pour 2 lightly beaten eggs into the empty space, scrambling them quickly for about 45 seconds until just set.
- Introduce 1 cup of mixed vegetables (diced carrots, peas, bell peppers) and 2 cups of cooked jasmine rice to the skillet, stirring constantly for 2 minutes to combine evenly.
- Drizzle 3 tablespoons of soy sauce and 2 tablespoons of fish sauce over the rice mixture, tossing thoroughly to ensure each grain gets seasoned.
- Sprinkle 2 chopped green onions across the top of the fried rice for a fresh, sharp finish.
- Transfer the steaming hot rice to serving plates immediately, ensuring you capture all the delicious bits from the bottom of the skillet.
Notes
- Cold leftover rice works best for authentic fried rice texture and prevents clumping during cooking.
- Prepare all ingredients before starting to cook, as this dish comes together quickly and requires constant stirring.
- Use a wok or large skillet with high sides to get the best heat distribution and prevent ingredients from spilling.
- For gluten-free adaptation, replace soy sauce with tamari and ensure fish sauce is gluten-free certified.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 3 to 4
- Calories: 270 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 120 mg