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.
Ingredients
Units
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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)
Instructions
- 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.
- 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.
- Cook shrimp: Add shrimp to the hot oil and garlic, stir frying for 30 seconds until shrimp start turning pink and firm.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
