Let’s be honest, it’s Tuesday night, you’re exhausted, and that $15 takeout order is beckoning you. I’ve been there more times than I can count. But what if I told you that you could whip up something better than takeout, faster than the delivery driver can get to your door?
This Easy Thai Shrimp Fried Rice is my secret weapon for busy weeknights. We’re talking 20 minutes from prep to plate! This isn’t just a quick stir-fry; it’s an authentic, restaurant-quality Khao Pad Goong (ข้าวผัดกุ้ง) that packs a serious punch of flavor. It has the perfect balance of salty, savory, and slightly sweet flavors, with plump, juicy shrimp in every bite. This recipe skips the complicated steps and uses simple pantry staples to create something truly special. It has become an absolute “family favorite” in my house, and I know you’re going to love it, too.
Table of Contents
Easy Thai Shrimp Fried Rice (Khao Pad Goong)
Ingredients
For the Stir-Fry:
- 6 medium shrimp peeled and deveined
- 2 tablespoons neutral oil vegetable or canola, divided
- 2 cloves garlic minced
- 40 g ¼ cup onion, diced
- 190 g 1 cup cooked jasmine rice, preferably day-old and chilled
- 1 large egg
For the Vegetables:
- 40 g ¼ cup carrot, diced
- 2 cherry tomatoes halved
- 1 stalk green onion finely chopped
For the Seasoning:
- ½ tablespoon light soy sauce
- 1 teaspoon white sugar
- 1 teaspoon Rosdee seasoning powder or chicken bouillon powder
- Pinch of salt
- Pinch of white pepper powder
For Serving:
- Cucumber slices
- Lime wedge
Instructions
- Sear the Shrimp: Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and stir-fry for 2-3 minutes until they turn pink and slightly curled. Remove the shrimp from the wok and set aside on a plate.
- Build the Aromatic Base: In the same wok, add the minced garlic and diced onions. Stir-fry for 1-2 minutes until fragrant and the onions become translucent.
- Incorporate the Rice: Add the chilled cooked rice to the wok, breaking up any clumps with your spatula. Stir-fry vigorously for 2-3 minutes, ensuring each grain gets coated with the aromatic oil.
- Add the Egg: Push the rice to one side of the wok. Add the remaining 1 tablespoon of oil to the empty side, then crack in the egg. Let it set for 10-15 seconds, then gently scramble it. Once just set, mix it thoroughly into the rice.
- Season and Add Vegetables: Add the diced carrot, soy sauce, sugar, salt, Rosdee seasoning powder, and white pepper. Toss everything together vigorously for 2-3 minutes until the carrot softens. Add the halved cherry tomatoes and give it a quick toss to warm them through.
- Finish and Serve: Return the cooked shrimp to the wok along with the chopped green onions. Toss for 30-60 seconds until the shrimp are heated. Transfer to a plate and garnish with fresh cucumber slices and a lime wedge.
Nutrition
Why This Thai Shrimp Fried Rice Recipe Works
This isn’t just another generic fried rice. This recipe is specifically designed to be fast, foolproof, and fantastic.
- Speed: Seriously, 20 minutes start to finish. It’s the perfect solution for those “I have no time to cook” days.
- Simplicity: It’s an actual one-pan meal. Fewer dishes are always a win in my book. The ingredients are simple and readily available.
- Authenticity: We’re using the traditional Thai name, Khao Pad Goong, and focusing on the real-deal flavor profile. This is modeled on the classic Thai street food recipe you’d find in Bangkok, but made accessible for your home kitchen.
- The “Flexible Kitchen” Angle: This recipe is incredibly adaptable. You can easily swap proteins or add veggies to clean out the fridge, all while keeping those core authentic Thai flavors.
- Cost-Saving: This feeds a family for less than half the price of a restaurant or takeout order.
Key Ingredients for Authentic Khao Pad Goong
The beauty of this dish is its simplicity. You don’t need a massive list of ingredients to create huge flavor. Here’s what you’ll need:
- Jasmine Rice: This is non-negotiable for authentic flavor! The most important part? It must be day-old, chilled rice. Fresh, warm rice holds too much moisture and will get gummy.
- Shrimp: I use medium shrimp, but any size works.
- Rosdee Seasoning Powder: This is a common Thai seasoning blend. If you can’t find it, don’t worry! An equal amount of chicken bouillon powder works perfectly.
- Aromatics: Just simple garlic and onion.
- The Basics: A large egg, some neutral oil (like canola or vegetable), and diced carrots.
- The Sauce: This is a simple trio of fish sauce, light soy sauce, and a touch of white sugar to balance it all out.
- For Garnish: Green onions, fresh cucumber, and a lime wedge. That final squeeze of lime is everything!
Step-by-Step Instructions:
Alright, get ready because this is going to go fast. The most important tip for any stir-fry is to have all your ingredients prepped and measured before you turn on the heat. This is what the French call mise en place, and it’s the secret to a stress-free cook!
Step 1: Sear the Shrimp. Heat one tablespoon of oil in a wok or your largest skillet over medium-high heat. You want it shimmering. Add the shrimp in a single layer. Let them cook for 1-2 minutes per side, just until they turn pink and curl up. Don’t crowd the pan!
The why behind this: We cook them first and set them aside to prevent them from overcooking. Nobody likes sad, rubbery shrimp. This step ensures they stay plump and juicy. Once cooked, scoop them out onto a plate and set them aside.
Step 2: Build the Aromatic Base. In that same work (don’t wipe it out!), add the minced garlic and diced onions. That residual shrimp flavor is liquid gold! Stir-fry for 1-2 minutes. You’re not looking to caramelize them, just soften them up until they’re fragrant and the onions are slightly translucent. This is where your kitchen starts to smell incredible.
Step 3: Fry the Rice. Add your chilled, day-old rice to the wok. Now, use the back of your spatula to press down and break up every single clump firmly. This is the most essential part! We want individual grains, not sticky clusters. Stir-fry vigorously for 2-3 minutes, allowing the rice to toast slightly and become coated in the flavorful oil. You’ll hear it start to “pop” and dance in the pan.
Step 4: Scramble the Egg. Push all the rice to one side of the wok. Add the last tablespoon of oil to the space and crack in your egg. Let it sit for about 15 seconds, then use a spatula to scramble it gently. Before it’s fully cooked, while it’s still glossy and in silky ribbons, mix it all into the rice. This “push-scramble” method is classic and ensures you get lovely, soft pieces of egg throughout the dish.
Step 5: Season and Add Veggies. Now for the magic. Add the diced carrot, soy sauce, sugar, salt, Rosdee seasoning powder (or bouillon), and a pinch of white pepper. Toss everything together like crazy for 2-3 minutes. You want the carrots to get just tender-crisp and for every single grain of rice to be seasoned. Add the cherry tomatoes and toss for just 30 seconds to warm them through.
Step 6: Finish and Serve! Turn the heat off. Add your cooked shrimp back into the pan, along with the chopped green onions. Toss it all together one last time. The residual heat will warm the shrimp perfectly and wilt the green onions just right.
Serve it up immediately! Garnish with fresh cucumber slices and that all-important lime wedge. Squeeze the lime all over the rice just before serving; it brightens up all the flavors and makes it pop!
Pro Tips & Customization Options
Here are a few tricks I’ve learned to make this restaurant-style fried rice perfect every single time.
Pro Tips for Perfect Fried Rice Every Time
- The Rice is Everything: I’m repeating it because it’s the #1 secret. Use cold, day-old jasmine rice. Fresh rice has too much water and will steam, resulting in mushy fried rice.
- High Heat: Your wok or skillet must be extremely hot. This is what gives fried rice that signature smoky, toasty flavor known as wok hei.
- Don’t Overcrowd: If you double the recipe, cook the rice in two batches. Overcrowding the pan steams the rice instead of frying it.
- Prep First: This entire dish cooks in under 15 minutes. You will not have time to chop carrots while the garlic is in the pan. Have everything measured and ready to go.
Customization Options & Substitutions
This recipe is the perfect “Flexible Kitchen” base.
- Protein Swap: Not a shrimp fan? This is fantastic with thinly sliced chicken, diced tofu, or even leftover shredded pork.
- Add More Veggies: Feel free to add other vegetables! Frozen peas, corn, diced bell peppers, or chopped broccoli stems are all great. Add them to the carrots.
- Make it Gluten-Free: This is super easy. To make this recipe gluten-free, use a gluten-free tamari or coconut aminos in place of soy sauce. Also, double-check that your chicken bouillon (if using) is gluten-free.
- How Spicy Is This Dish? As written, this dish is not spicy at all, making it very kid-friendly. If you like heat, add 1-2 minced Thai bird’s eye chilies along with the garlic in Step 2.
What to Serve With Khao Pad Goong
Honestly, this Easy Thai Shrimp Fried Rice is a complete one-pan meal. It has your protein, carbs, and veggies all in one bowl.
But, if you want the truly authentic experience, you must serve it with a side of Prik Nam Pla. This is the quintessential Thai condiment, and it’s so simple to make: just stir together fish sauce, a squeeze of lime juice, a pinch of sugar, and some sliced Thai chilies and garlic. Its zippy, spicy, salty kick is the perfect counterpoint to the savory rice.
I also love serving it with a plate of simple sliced cucumbers, as noted in the recipe. Their cool, crisp crunch is a perfect contrast.
Storage & Meal Prep Instructions
This recipe makes fantastic leftovers!
- To Store: Let the fried rice cool completely, then store it in an airtight container in the refrigerator for up to 3 or 4 days.
- To reheat, you can microwave it, but the best method is to toss it in a hot skillet or wok for a few minutes. Add a tiny splash of water or oil to help it loosen up.
- Meal Prep: This is a top-tier meal prep recipe. Make a double batch on Sunday for excellent, healthy lunches all week. It’s so much better (and cheaper!) than grabbing that sad sandwich.
FAQs About Thai Shrimp Fried Rice
What is Khao Pad Goong?
Khao Pad Goong (ข้าวผัดกุ้ง) is a popular Thai street food dish featuring fragrant jasmine rice stir-fried with plump shrimp, eggs, and vegetables, seasoned with fish sauce and oyster sauce, and served with lime wedges and prik nam pla (Thai chili fish sauce).
How is Thai fried rice different from Chinese fried rice?
Great question! While they’re similar, the flavor profile is the key difference. Chinese fried rice typically relies on soy sauce for its primary savory flavor. Authentic Thai fried rice, on the other hand, derives its signature taste from fish sauce, a touch of sugar for balance, and is almost always finished with a bright squeeze of lime.
Can I use brown rice instead of jasmine rice?
My honest, “knowledgeable friend” answer? I recommend sticking with jasmine rice if you want that authentic, restaurant-quality texture and aroma. Brown rice has a much firmer, chewier texture and a nutty flavor that is quite different. That said, can you? Absolutely! Just make sure it’s also cooked and chilled overnight.
What’s the secret to restaurant-style fried rice?
There are three simple secrets!
Cold, Day-Old Rice: This is the #1 rule. No exceptions!
Super High Heat: Get that wok or skillet smoking hot.
The Right Seasoning: That perfect Thai balance of salty (fish sauce/soy) and sweet (a pinch of sugar) is key.
You Just Made Fried Rice Better Than Takeout!
See? That was it! In just 20 minutes, you whipped up an authentic Thai shrimp fried rice that seriously rivals your favorite takeout spot, all for a fraction of the cost. You’ve just saved yourself $15 in delivery fees and received a much fresher, healthier meal.
I really hope this becomes a “family favorite” for you, just like it is for me.
If you try this recipe, I’d be so thrilled if you’d leave a comment and a star rating below! Let me know if you made any fun customizations. Enjoy!
