Shrimp Thai Fried Rice PT40M https://img4.recipesrun.com/201907/2019/0930/ac/7/483243/300x200x50.jpg 2 servings Ingredients: 1 thinly sliced green onion 2 tsp. chili sauce 1 tsp. white pepper 2 tbsp. soy sauce 1 tsp. sugar 2 tbsp. fish sauce 1/2 tsp. shrimp paste 3/4 cup peas 2 eggs 4 garlic cloves 1/4 cup onion 4 tbsp. cooking wine 12 shrimp 4 cups rice

Shrimp Thai Fried Rice

By zhanghengshuo

2 Person
40 Minutes
0 Calories
This easy shrimp fried rice is restaurant-quality (or better!). Fresh or frozen shrimp are quickly stir-fried with garlic and onions. Add the cooked rice, a couple of eggs, frozen peas, plus a special Thai sauce, and you have a fried rice recipe that is sure to please everyone, even your kids. A great way to use leftover rice—and leftover roasted chicken can also be added if you have some taking up space in the refrigerator. Add chili if you like it spicy.

Ingredients

Sauce

  • 1 thinly sliced green onion

  • 2 tsp. chili sauce

  • 1 tsp. white pepper

  • 2 tbsp. soy sauce

  • 1 tsp. sugar

  • 2 tbsp. fish sauce

  • 1/2 tsp. shrimp paste

  • 3/4 cup peas

  • 2 eggs

  • 4 garlic cloves

  • 1/4 cup onion

  • 4 tbsp. cooking wine

  • 12 shrimp

  • 4 cups rice

Method

  • 01
    Stir the stir-fry sauce ingredients together. Set aside. Warm a wok or large frying pan over medium-high heat. Add 2 tbsp. oil plus the garlic and onions. Stir-fry 30 seconds to 1 minute, or until fragrant.
  • 02
    Add cooking wine and continue stir-frying another 2 minutes, or until onions begin to soften. Add the shrimp. (If using cooked shrimp, add it later together with the rice). Stir-fry 2 to 3 minutes, or until shrimp have turned pink and plump.
  • 03
    Push shrimp to the side of your pan. Add 1 tsp. more oil, then crack eggs into the pan. Quickly fry to scramble, about 1 minute. Keep the wok or frying pan hot for these last few steps. Add the rice, frozen peas and or mixed vegetables, and cashews. Drizzle the stir-fry sauce over.
  • 04
    Quickly begin "tossing" the rice in the wok/pan, using 2 utensils and a tossing-like motion (lifting from the bottom of the pan). Continue "stir-frying" in this way 3 to 7 minutes, or until rice and peas/vegetables are hot.
  • 05
    Remove from heat and taste-test. For greater flavor, add a little more fish sauce until desired taste is achieved. If it tastes too salty, add a few squeezes of fresh lime or lemon juice.
  • 06
    Top with green onion and serve hot straight from the wok/pan. For those who like it extra spicy, add fresh-cut chili. Enjoy!

Related Tags

Sponsored Links

Shrimp Thai Fried Rice

This easy shrimp fried rice is restaurant-quality (or better!). Fresh or frozen shrimp are quickly stir-fried with garlic and onions. Add the cooked rice, a couple of eggs, frozen peas, plus a special Thai sauce, and you have a fried rice recipe that is sure to please everyone, even your kids. A great way to use leftover rice—and leftover roasted chicken can also be added if you have some taking up space in the refrigerator. Add chili if you like it spicy.
01 Information
  • Grade easy
  • Serving 2 servings
  • Prep Time 15 Mins
  • Cook Time 25 Mins
  • Total Time 40 Mins
02 Ingredients
Sauce
1 thinly sliced green onion
2 tsp. chili sauce
1 tsp. white pepper
2 tbsp. soy sauce
1 tsp. sugar
2 tbsp. fish sauce
1/2 tsp. shrimp paste
3/4 cup peas
2 eggs
4 garlic cloves
1/4 cup onion
4 tbsp. cooking wine
12 shrimp
4 cups rice
03 Method
Step 1
Stir the stir-fry sauce ingredients together. Set aside. Warm a wok or large frying pan over medium-high heat. Add 2 tbsp. oil plus the garlic and onions. Stir-fry 30 seconds to 1 minute, or until fragrant.
Step 2
Add cooking wine and continue stir-frying another 2 minutes, or until onions begin to soften. Add the shrimp. (If using cooked shrimp, add it later together with the rice). Stir-fry 2 to 3 minutes, or until shrimp have turned pink and plump.
Step 3
Push shrimp to the side of your pan. Add 1 tsp. more oil, then crack eggs into the pan. Quickly fry to scramble, about 1 minute. Keep the wok or frying pan hot for these last few steps. Add the rice, frozen peas and or mixed vegetables, and cashews. Drizzle the stir-fry sauce over.
Step 4
Quickly begin "tossing" the rice in the wok/pan, using 2 utensils and a tossing-like motion (lifting from the bottom of the pan). Continue "stir-frying" in this way 3 to 7 minutes, or until rice and peas/vegetables are hot.
Step 5
Remove from heat and taste-test. For greater flavor, add a little more fish sauce until desired taste is achieved. If it tastes too salty, add a few squeezes of fresh lime or lemon juice.
Step 6
Top with green onion and serve hot straight from the wok/pan. For those who like it extra spicy, add fresh-cut chili. Enjoy!
04 Author
zhanghengshuo zhanghengshuo
104 Recipes
Sponsored Links