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Thai shrimp fried rice on the table.

Authentic Thai Shrimp Fried Rice (Khao Phad Goong)


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5 from 3 reviews

  • Author: Suwanee
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Diet: Low Lactose

Description

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! 


Ingredients

Scale
  • 2 cups cooked white rice (preferably day-old rice)
  • 8 ounces large shrimp, peeled and deveined
  • 2 1/2  tablespoons vegetable oil
  • 1/3 cup shallot, julienned
  • 2 tablespoons garlic, minced
  • 2 stalks of green onions, chopped into 1-inch pieces
  • 2 eggs, lightly beaten
  • 2 tablespoon oyster sauce
  • 1 tablespoons fish sauce 
  • 1 teaspoon soy sauce
  • 2 teaspoon sugar
  • 1/2 -1 teaspoon ground white pepper
  • 1 teaspoon rice wine vinegar, fresh lime juice, or apple cider vinegar
  • 1/3 cup carrots, diced
  • 3 tablespoon oil

Instructions

  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.
  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.
  3. Add the shrimp and stir-fry for 2-3 minutes until pink and cooked. Remove the shrimp from the wok and set aside.
  4. Add the remaining tablespoon of oil to the wok, add the shallot and the carrots, and stir-fry for 2 minutes until tender.
  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.
  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.
  7. Add the green onions then the sauce mixture to the wok and stir-fry for 1-2 minutes until everything is well combined.
  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!

Notes

  • 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. 

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  • Prep Time: 10
  • Cook Time: 10
  • Category: Fried rice, easy recipes
  • Method: Stir fried
  • Cuisine: Thai