Authentic Thai Shrimp fried rice (Khao Phad Goong) is a popular dish in Thai cuisine. The recipe is known for its flavorful combination of rice, shrimp, herbs, and seasonings. It's quick and easy and ready to serve in 20 minutes!
You'll love this authentic Thai shrimp fried rice. Khao Pad Goong is a classic Thai favorite, popular with Thai people and in Thai restaurants all across the globe. It's one of the easiest recipes in Thai cooking with incredibly delicious flavors. Don't forget to pair this fried rice with its soulmate sauce to jazz up more flavors! (: Prik Nam Pla Thai chili sauce.
- More Thai fried rice recipes
- Why you'll love this authentic Thai shrimp fried rice
- Ingredients notes for making Khao Pad Goong
- How to make Thai shrimp fried rice
- Garnishing options for your Khao Pad Goong
- Kitchen notes and tips for making authentic Thai shrimp fried rice
- Helpful kitchen tools for making Shrimp fried rice
- Frequently asked questions
- More Popular Thai recipes you'll Love
- Authentic Thai Shrimp Fried Rice (Khao Phad Goong)
More Thai fried rice recipes
For fried rice lovers, check out my other fried rice dishes you'll also love! Try Thai basil fried rice (my personal favorite fried rice), vegetarian fried rice, Tom Yum fried rice, and green curry fried rice. Each recipe can be served as a main or side dish with other Thai dishes. Learn more about the different types of Thai rice and how to use them in this blog post here.
Why you'll love this authentic Thai shrimp fried rice
- Flavorful and aromatic: Authentic shrimp fried rice has flavor and aromatics that will tantalize your taste buds. Every bite is delicious, from the fragrant jasmine rice to the savory shrimp, garlic, and shallot.
- Versatile: This dish is incredibly versatile, and you can customize it to suit your preferences. You can add vegetables like carrots, peas, and bell peppers to make them more nutritious or add other proteins like chicken or beef.
- Quick and easy: Making authentic shrimp fried rice is a breeze, and you can have a delicious meal ready with a cooking time of less than 30 minutes. It's perfect for those busy weeknights when you don't have much time to spend in the kitchen.
- Healthy and nutritious: Shrimp is a great source of protein and is low in fat, making this dish a healthy option. It's also a great way to incorporate more vegetables into your diet.
- It's not spicy! Khao Pad is an excellent dish for kids and Thai food beginners or those who can't handle spicy food. But you can make it spicy by adding more chili peppers for heat.
Ingredients notes for making Khao Pad Goong
- Cooked Thai jasmine rice. The type of rice used for Thai fried rice is very important. Use leftover or day-old jasmine rice instead of freshly cooked rice. Check below on kitchen notes for more tips on the rice used for Thai fried rice.
- Large shrimp. Use large shrimp for a meaty, succulent shrimp taste in your fried rice! Be sure they are peeled and deveined before cooking.
- Oil. Use high smoking point oil like vegetable, canola, or avocado oil.
- Garlic. Garlic adds an incredible fragrance. Add
- Shallot. Use Red, purple, or sweet onion as a substitute.
- Green onions. Use the white and green parts of the green onions.
- Eggs. Lightly whisk the eggs (to make scrambled eggs) before cooking in the pan.
- Oyster sauce. Where the delicious umami flavors of the fried rice come from! I've been using vegetarian oyster sauce lately and love it! Find them at your Asian supermarkets.
- Fish sauce. Each fish sauce brand has its level of saltiness. Adjust at the end with more, or add an extra ½-1 teaspoon of sugar if your fried rice is too salty.
- Rice wine vinegar, fresh lime juice, lemon juice, apple cider vinegar. The citrus juice rounds out the sweet and salty flavors.
- Soy sauce. Just a little bit of soy sauce is needed. Skip it and use fish sauce if you don't have soy sauce.
- Sugar. White, coconut, palm, monk fruit, or brown sugar works for this fried rice recipe.
- Ground white pepper. White peppers add a unique smoky and peppery Thai flavor to the dish. Black pepper is ok as a substitute.
- Carrots, diced into small pieces. Carrot sticks work well too.
Find the exact measurements along with nutritional information in the recipe card below.
How to make Thai shrimp fried rice
Step 1. In a small bowl, combine oyster sauce, fish sauce, rice vinegar, white pepper, and sugar, whisk together with a fork, then set aside for later.
Step 2. Heat a large wok or large skillet over high heat. Add 1 tablespoon of oil and swirl to coat. Add half the minced garlic and fry until lightly browned and fragrant. It takes about 15-20 seconds. Don't let it burn.
Step 3. Add the shrimp and stir-fry for 2-3 minutes until pink and cooked. Remove the shrimp from the wok and set aside.
Step 4. Add the remaining tablespoon of oil to the wok, add the shallot and the carrots, and stir-fry for 2 minutes until tender.
Step 5. Push the vegetables to one side of the wok and add the beaten eggs to the other to make scrambled eggs. Lightly scramble the eggs until cooked, then mix them with the vegetables.
Step 6. Add the cooked rice to the wok and stir-fry for 2-3 minutes. Spread the rice grains as thin as possible on the wok or pan surface for even cooking.
Step 7. Add the green onions then the sauce mixture to the wok and stir-fry for 1-2 minutes until everything is well combined.
Step 8. Finally, add the cooked shrimp to the wok and stir-fry for another minute. Adjust the flavors with a squeeze of lime juice, fish sauce, sugar, or even a pinch of salt if needing more salty flavor. Scoop your delicious Khao Pad on a serving plate, and garnish with a wedge of lime slices! Enjoy!
Garnishing options for your Khao Pad Goong
- Thai fried rice is frequently served with Prik Nam Pla, a simple chili sauce with minced garlic cloves and fresh chilies. (Recipe coming soon!) But the following can be used as your garnishing options with this Thai shrimp fried rice recipe.
- Use lime wedges, fresh sliced red chilies, sliced cucumbers or cherry tomatoes, ground white pepper, sugar, and red pepper flakes.
- If you don't like spicy food but want to add a little color to your fried rice, especially when serving dinner parties, add thin slices of orange or red bell pepper to garnish. It's esthetically pleasing. As food photographer often jokes, "The eyes eat first!" (:
Kitchen notes and tips for making authentic Thai shrimp fried rice
- Use day-old, cold rice: Freshly cooked rice contains too much moisture and becomes sticky when fried. Use leftover rice that has been refrigerated for at least a day.
- Cook the shrimp separately: Shrimp cooks quickly and can become tough and rubbery if overcooked. The best way to prevent chewy shrimp is to cook it separately from the rice and add it back in at the end.
- Use high heat: Fried rice cooks quickly over high heat, so make sure your pan is hot before adding the ingredients.
- Find large and fresh shrimp, if possible, for this fried rice. I'm a huge fan of shrimp, my favorite protein in Thai fried rice. I want the largest, juicy shrimp possible. Small to medium shrimp tend to get lost in the flavors and texture of other ingredients.
- Don't overcrowd the pan: If you add too much rice to the pan at once, it won't cook evenly. Cook in batches if necessary.
- Quick tips if you forget to cook your rice ahead of time. Use less water when cooking rice in the rice cooker or pot. Two, scoop out your freshly cooked rice, spread it on a baking sheet, and leave it at room temperature for at least one hour while you prep the ingredients.
- Add some heat to your fried rice with thinly sliced fresh Thai chilies. Use as much or as little as you'd like according to your spice level. Sliced Jalapenos or serrano peppers work well for added heat too.
- If you want your fried rice to have more of a golden brown color, add 1 teaspoon of dark soy sauce, also labeled black soy sauce, to the fried rice. The sauce will add a caramel color with a slightly smoky flavor profile to your fried rice.
- Use crab meat, scallops, tofu, or vegetables instead of the shrimp in the fried rice.
- Suggested vegetables for this fried rice are Snow pea or sweet pea pods, sweet onion, baby and corn kernels, green beans, sweet bell peppers, and broccoli. Chop the vegetables small and cook until desired tenderness, anywhere from 3-5 minutes.
When making authentic Thai shrimp fried rice, you can make a few substitutions if you don't have all the exact ingredients.
- Rice: Jasmine rice is preferred for making the best fried rice. But in a pinch, use brown jasmine or long-grain white rice substitutes.
- Fish sauce: If you don't have fish sauce, use soy sauce, tamari, or coconut aminos instead.
- Garlic: If you don't have fresh garlic, use garlic powder or minced garlic from a jar. Garlic paste is not recommended.
- Eggs: If you don't have eggs, you can omit them or use tofu scramble for a vegan option.
Fried rice keeps well as leftovers. Store your fried rice in an airtight container. Store up to 3 days in the refrigerator.
Helpful kitchen tools for making Shrimp fried rice
If you want to make authentic shrimp fried rice, there are a few kitchen tools that can come in handy:
- Wok: A wok is a must-have kitchen tool for making stir-fried dishes, including shrimp fried rice. It provides a large surface area and high sides that allow you to cook the rice and shrimp quickly and evenly.
- Rice Cooker: While you can cook rice in a pot on the stove, a rice cooker is a convenient tool that can save you time and ensure your rice is perfectly cooked every time.
- Chef's Knife: A sharp chef's knife is essential for cutting up the vegetables and shrimp for your fried rice. Make sure to use a knife that is comfortable to hold and has a good grip.
- Cutting Board: A sturdy cutting board is also important for chopping ingredients. Choose one large enough to accommodate all your vegetables and shrimp.
- Spatula: A good spatula is necessary for stirring and flipping the rice in the wok. Look for a spatula with a wide, flat surface that can easily scoop up the rice without crushing it.
Frequently asked questions
The secret to restaurant-style fried rice is using cold, day-old rice. Freshly cooked rice contains too much moisture, making the fried rice mushy and clumpy. Additionally, Chinese or Thai restaurants use high heat to create wok hei, a charred, smoky flavor from the food cooked in the hot wok. Soy sauce and other seasonings are added for flavor, and some restaurants may use MSG to enhance the taste.
Fried rice is called "Khao Phat" or "Kao Pad" in Thai.
Yes, fried rice can keep well as leftovers if stored properly. It is recommended to store it in an airtight container in the refrigerator for up to 3 days.
The main difference between Thai and Chinese fried rice is the seasoning. Thai fried rice has a bold and spicy flavor, while Chinese fried rice tastes savory and umami. Additionally, Thai fried rice may use more exotic ingredients like holy basil, lemongrass, kaffir lime leaves, and galangal. In contrast, Chinese fried rice may use more traditional ingredients like scallions, garlic, and ginger.
More Popular Thai recipes you'll Love
- Nam Prik Pao, a versatile spicy Thai chili paste
- Chicken basil fried rice using fresh Thai basil for extra bold flavors!
- Pad Prik Khing, a spicy shrimp stir fry
- Easy shrimp yum Woon Sen Salad
- Spicy catfish stir fry
- What is palm sugar, a popular Thai ingredient used in Thai cooking
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