Thai Shrimp Fried Rice (Khao Pad Goong) Recipe

I absolutely love this Thai Shrimp Fried Rice (Khao Pad Goong) Recipe because it hits all the right notes: fragrant jasmine rice, juicy shrimp, and that perfect balance of savory and tangy flavors. When I first tried making khao pad goong at home, I was amazed at how satisfying and quick it was to prepare, yet it tastes like something you’d order at a street food stall in Bangkok. You’ll find that this recipe is great for a quick weeknight dinner or when you want to impress friends with a simple but authentic Thai dish.

What makes this Thai Shrimp Fried Rice (Khao Pad Goong) Recipe so worth trying is its wonderful combination of fresh ingredients harmonizing with savory sauces and a bright fresh lime wedge on the side. I discovered the trick of adding half the rice early to soak up the shrimp oils keeps the rice nice and dry, which makes a huge difference. Trust me, once you get the method down, your family will go crazy for this vibrant, tasty dish that s packed with flavor and texture.

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Ingredients You’ll Need

Each ingredient plays a key role in making this dish pop with flavor. From the fragrant jasmine rice to the crisp Chinese broccoli, these components work together so well that it makes recreating Thai shrimp fried rice at home truly enjoyable. When shopping, look for fresh shrimp and day-old (or cooled) rice for the best texture.

• Cooked Jasmine Rice: Day-old rice is best here because it s dryer and less likely to get mushy.
• Shrimp: I like leaving the tail on for a more authentic look and a little extra flavor.
• White Onion: Adds sweetness and crunch, balancing the savory sauces.
• Chinese Broccoli Leaf: Offers a crisp texture and mild bitterness, perfect for contrast.
• Garlic: Minced fresh garlic brings the aromatic base that makes the dish irresistible.
• Egg: Adds richness and helps bind everything together.
• Soy Sauce: Provides that salty umami depth.
• Oyster Sauce: Adds subtle sweetness and a rich, briny taste.
• Sugar (pinch): Balances out the savory elements just a touch.
• Oil for Frying: Use a neutral oil with a high smoke point like vegetable or peanut oil.
• Prik Nam Pla (Chilies in Fish Sauce): Gives you this fantastic spicy, salty kick that you can adjust to your heat preference.
• Thai Chilies: Fresh and fiery, they really wake up the flavor.
• Fish Sauce: Essential for that authentic savory punch.
• Lime: A final squeeze brightens up everything beautifully.

Variations

I love how versatile this Thai Shrimp Fried Rice (Khao Pad Goong) Recipe is, and you can easily tailor it to what you have on hand or your dietary preferences. I often swap the shrimp for chicken or tofu depending on what everyone s in the mood for, and it always turns out great.

• Protein Swap: Using chicken breast or tofu works wonderfully for a different protein twist, making the recipe adaptable for non-seafood eaters.
• Vegetable Boost: Adding bell peppers or carrots can add color and extra crunch if you want to up your veggie intake.
• Less Heat Option: If you re sensitive to spice, just reduce the Thai chilies or omit them from the prik nam pla; the dish still packs plenty of flavor.
• Whole Grain Rice: For a healthier spin, you can try brown jasmine rice but be prepared for a chewier texture.

How to Make Thai Shrimp Fried Rice (Khao Pad Goong) Recipe

Step 1: Prep Your Shrimp and Aromatics

Start off by peeling the heads and shells off your shrimp but leave the tails on for that classic Thai style-it adds a nice visual touch and flavor. Mince your garlic finely so it infuses the oil beautifully, and slice your onion into medium strips to keep a bit of crunch. Also, chop the Chinese broccoli leaf into thin pieces for the perfect texture balance.

Step 2: Heat the Wok and Sauté the Garlic and Shrimp

Heat your wok (or a wide frying pan) over medium-high heat and add about a tablespoon of oil. Once it s hot and shimmering, toss in the minced garlic and stir constantly for around 15 seconds until you get that fragrant aroma filling your kitchen. Quickly add the shrimp and stir-fry only for about 30 seconds-shrimp cook fast! They should start turning pink and firming up but don t overcook them or they ll get rubbery.

Step 3: Add the Rice in Two Batches

Here s a key trick: add just under half the rice first and stir fry it with the shrimp and garlic for about 10 seconds. This allows the rice to absorb all those shrimp oils and flavors, making the dish taste richer while keeping the texture just right and dry. Then push this mixture to one side of the pan.

Step 4: Cook the Egg and Incorporate the Rest of the Rice

Crack the egg into the empty side of the wok, swirl it gently, and let it cook just for a few seconds before mixing it into the rice and shrimp. Once it s almost set, add the rest of your rice and quickly give it a good stir so everything combines evenly. Keep the heat on high for that perfect fried rice smoky flavor.

Step 5: Add Sauces, Vegetables, and Finish Stir Frying

Add half a tablespoon each of soy sauce and oyster sauce along with a small pinch of sugar to balance the flavors. Stir constantly so every grain absorbs those delicious sauces. Toss in your Chinese broccoli and white onion and stir fry for 30 seconds until just wilted but still crisp. Finally, stir in the chopped green onions for a fresh finish and remove from heat.

Step 6: Make the Prik Nam Pla (Chilies in Fish Sauce)

While your rice cooks, prepare the dipping sauce by mixing sliced Thai chilies into fish sauce. Add a squeeze of lime if you like that extra brightness, but keep it simple with just fish sauce and chilies if you want a traditional punch. This sauce adds a fiery, salty kick to each bite and I always serve it on the side so everyone can customize their heat.

Plate your fried rice with a lime wedge on the side and a sprinkle of freshly ground black pepper on top-it s the final flourish that elevates the dish.

How to Serve Thai Shrimp Fried Rice (Khao Pad Goong) Recipe

Garnishes

I always top my Thai Shrimp Fried Rice with a fresh wedge of lime and a generous sprinkle of freshly ground black pepper. If you want to get fancy, chopped cilantro or thinly sliced cucumber on the side adds a refreshing note, but honestly, a simple lime wedge makes all the difference here.

Side Dishes

This dish pairs wonderfully with light Thai sides like a crisp green papaya salad or a simple cucumber salad. If you want to keep it easy, some steamed greens or even clear broth soup balances the meal nicely without overpowering the fried rice flavors.

Creative Ways to Present

For a special occasion, I like using a small metal or ceramic bowl to pack the fried rice tightly and then flipping it onto a plate, turning it into a neat, dome-shaped mound. Adding a few whole cooked shrimp on top and a side of prik nam pla served in a small dipping dish really impresses guests visually and taste-wise.

Make Ahead and Storage

Storing Leftovers

I keep leftover Thai Shrimp Fried Rice in an airtight container in the fridge for up to 2 days. The rice holds up well, though the texture is best enjoyed freshly made. Just be sure to cool it quickly after cooking to keep things safe and tasty.

Freezing

Freezing is possible but not my personal favorite for this dish because the shrimp can get a little rubbery, and the rice texture changes. If you do freeze it, pack it tightly in a freezer-safe container and thaw overnight in the fridge before reheating gently.

Reheating

I reheat leftover fried rice in a hot skillet with a tiny splash of oil over medium heat, stirring constantly. This method revives the rice and slightly crisps it back up. Avoid microwaving if you want to preserve those lovely textures.

FAQs

Final Thoughts

This Thai Shrimp Fried Rice (Khao Pad Goong) Recipe is truly one of those dishes that make you feel like you re dining on bustling Bangkok street food without leaving your kitchen. I love sharing this recipe with friends because it s easy to make, incredibly tasty, and always gets compliments. Give it a try-you’ll enjoy the process and the bursting flavors, and it might just become one of your go-to meals for quick, satisfying dinners.

Thai Shrimp Fried Rice (Khao Pad Goong) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 522 reviews

• Author: Mia
• Prep Time: 15 mins
• Cook Time: 5 mins
• Total Time: 20 mins
• Yield: 1 serving
• Category: Main Course
• Method: Frying
• Cuisine: Thai

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Description

This Thai Fried Rice with Shrimp (Khao Pad Goong ข้าวผัดกุ้ง) recipe offers a quick and flavorful meal featuring day-old jasmine rice stir-fried with succulent shrimp, fresh vegetables, and a perfectly cooked egg, all seasoned with soy sauce, oyster sauce, and a hint of sweetness. It’s complemented by Prik Nam Pla, a spicy chili fish sauce condiment that adds an extra kick, making this dish a delicious, authentic taste of Thailand.

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Ingredients

Units USM Scale 1x2x3x

Fried Rice with Shrimp

• 1.5 cups cooked Jasmine rice, cooled (or about 1 normal bowl full; day-old rice works best)
• 5 – 10 shrimp, peeled heads with tails on
• 1/4 large white onion (or 1/2 of a very small white onion), sliced into medium strips
• 1 leaf Chinese broccoli (kai-lan), sliced into 1 cm strips
• 2 cloves garlic, finely minced
• 1 egg
• 1/2 tablespoon soy sauce
• 1/2 tablespoon oyster sauce
• Pinch of sugar (optional)
• 1 tablespoon oil for frying
• 3 – 4 green onions, finely diced

Prik Nam Pla (Chilies in Fish Sauce)

• 5 Thai chilies, sliced
• 3 tablespoons fish sauce
• 1/2 lime (optional, for squeezing)

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Instructions

1. Prepare shrimp and vegetables: Peel the shrimp heads, leaving tails on as per Thai style. Mince garlic cloves finely. Slice white onion into medium strips. Slice the Chinese broccoli leaf into 1 cm strips along the spine. Dice green onions.
2. Heat the wok/pan and fry garlic: Set stove to medium-high and heat a wok or frying pan. Add 1 tablespoon oil and once hot, add minced garlic. Stir-fry continuously for about 15 seconds until fragrant.
3. Cook shrimp: Add shrimp to the hot oil and garlic, stir frying for 30 seconds until shrimp start turning pink and firm.
4. Add part of the rice: Add just under half of the cooked rice to the pan to soak up shrimp juices, keeping rice dry. Stir-fry for about 10 seconds.
5. Cook the egg: Push the rice and shrimp to one side of the pan. Crack the egg into the empty side, scramble it, and cook for a few seconds. Then mix the egg into the rice and shrimp.
6. Add remaining rice and sauces: Add the rest of the rice, stir quickly. Pour in ½ tablespoon soy sauce, ½ tablespoon oyster sauce, and a pinch of sugar, mixing thoroughly while stir-frying.
7. Cook vegetables: Add the sliced Chinese broccoli and onions to the pan, stir fry for about 30 seconds until the vegetables wilt but remain crisp.
8. Finish with green onions and serve: Toss in the diced green onions, stir for a few more seconds. Remove from heat and dish the fried rice onto a plate. Serve with a lime wedge and optionally sprinkle freshly ground black pepper on top.
9. Prepare Prik Nam Pla: In a small bowl, combine 3 tablespoons fish sauce with sliced Thai chilies. Add a squeeze of half a lime if desired. Stir and set aside as a spicy condiment.

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Notes

• Using day-old rice or cooled jasmine rice helps keep the fried rice dry and prevents clumping.
• Leaving shrimp tails on is traditional and adds flavor and texture.
• Adjust the amount of Thai chilies in Prik Nam Pla according to your spice preference.
• If Chinese broccoli is unavailable, substitute with any crisp leafy green vegetable.
• The pinch of sugar in the fried rice balances flavors but can be omitted for a less sweet dish.
• Freshly ground black pepper adds a nice finishing touch and extra aroma.

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Nutrition

• Serving Size: 1 serving
• Calories: 420 kcal
• Sugar: 2 g
• Sodium: 1100 mg
• Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 23 g
• Cholesterol: 185 mg