Best Thai Shrimp Fried Rice Recipes

THAI PINEAPPLE SHRIMP FRIED RICE

Steps:

• Heat oil in a large nonstick skillet over medium-high heat; add shrimp and stir-fry 1 minute or until they turn pink on the outside but are only halfway cooked through. Remove shrimp to a plate with a slotted spoon.
• Add to skillet bell pepper, onion, garlic, and chile; stir-fry 3 minutes or until onion is translucent. Add eggs and stir-fry 30 seconds.
• Stir in rice, separating grains with back of spoon, and stir-fry 2 minutes. Add fish sauce, soy sauce, and lime juice; cook, stirring, for 2 minutes.
• Return shrimp to skillet with fresh pineapple and stir-fry 2 minutes or until shrimp are cooked through. Stir in cashews and cilantro.

FRIED RED THAI JASMINE RICE WITH SHRIMP

Steps:

• Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil, tilt to spread across the pan, and add the carrot and shrimp. Stir-fry until the shrimp is pink and opaque, about two minutes. Add the garlic, and stir-fry just until golden, 15 to 30 seconds. Add the rice. Stir-fry for about two minutes by scooping the rice up, then pressing it into the pan and scooping it up again. The rice should have a seared taste. Add the scallions and fish sauce, stir together for a half-minute to a minute and transfer to a platter. Sprinkle the cilantro over the top, and serve, passing the garnishes of your choice. Diners should squeeze lime juice onto their rice as they eat.

THAI SHRIMP FRIED RICE

Steps:

• Stir all 'stir fry sauce' ingredients together in a cup until sugar dissolves. Set aside.
• Heat a wok or large frying pan over medium-high heat. Drizzle in 1-2 tablespoons oil, then add garlic and chili. Stir-fry 30 seconds to release the fragrance, then add shrimp. Stir-fry until shrimp turn pink and plump (2-3 minutes). If needed, add a little more oil or 1 teaspoons water to keep ingredients moist and sizzling.
• Add carrot and fresh coriander and continue stir-frying 1-2 more minutes.
• Add rice and drizzle the stir-fry sauce over. Use a large flat utensil or spoon, use a scooping motion to fry rice 2-3 minutes, or until sauce is well distributed.
• Push rice aside to clear a space in the middle of your pan. Add 1-2 teaspoons more oil, then crack in the egg. Quickly scramble egg, gradually combining it with surrounding rice.
• Remove from heat. Sprinkle over white pepper and stir in the green onion. Taste-test the dish for salt balance. At this point I usually add 2-4 teaspoons more fish sauce, as I like mine on the flavorful/salty side, but this also depends on how much rice you're making. If you happen to find it too salty, squeeze over some lime or lemon juice. Serve immediately and ENJOY!

THAI-STYLE PINEAPPLE FRIED RICE WITH SHRIMP AND CASHEWS

Steps:

• Pat the shrimp dry with paper towels and season with 1/4 tsp. salt. Heat 1 Tbs. of the oil in a 12-inch skillet or wok over medium-high heat until shimmering hot. Add the shrimp and cook, flipping once, until pink and opaque, 1 to 2 minutes. Transfer the shrimp to a plate. Heat the remaining 1 Tbs. oil in the skillet. Add the onion and cook, stirring frequently with a spatula, until browned on the edges but not completely soft, about 2 minutes. Add the scallion and cook, stirring, until browned and wilted, about 30 seconds. Add the garlic, fish sauce, and chili-garlic sauce and cook, stirring, until aromatic, about 30seconds. Add the rice and cook, stirring to break up any clumps, until the mixture is well combined and heated through, about 2 minutes. Stir in the shrimp and any accumulated juices, the pineapple, cashews, raisins (if using), and soy sauce. Season to taste with more soy sauce or fish sauce. Remove from the heat and stir in the cilantro. Serve garnished with additional cilantro.

THAI SHRIMP FRIED RICE WITH PINEAPPLE

Steps:

• prepare rice by crumbling it with your fingers, breaking up the bigger lumps, and set it aside in a bowl.
• heat wok or large, deep skillet over high heat. add oil until it sizzles, and then add garlic and onion and toss well until shiny and fragrant, about 1 minute add shrimp and cook, tossing now and then, until the onion begins to wilt and shrimp are pink and cooked through, 2-3 minute.
• add rice, fish sauce, and sugar and toss well. add pineapple and green onion and cook about 2 min more, tossing often, until rice is tender and heated through. serve hot or warm.

THAI SHRIMP FRIED RICE (KAO PAD GOONG)

Steps:

• Stir together oyster sauce, fish sauce, soy sauce, and brown sugar in a small bowl. Set aside.
• Heat 1/2 tablespoon oil in a large cast iron skillet or wok over medium heat. Add shrimp, 1/4 cup green onions, and 1 tablespoon garlic. Cook, stirring constantly, until shrimp are firm and opaque, 3 to 4 minutes. Transfer to a bowl.
• Without cleaning the skillet, add another 1/2 tablespoon oil over medium heat. Add remaining 1/4 cup green onions, remaining 1 tablespoon garlic, and mixed vegetables. Cook, stirring often, until vegetables are tender, about 4 minutes. Push to the side of the skillet and add another 1 tablespoon oil to the center. Add beaten egg and let sit for 20 seconds; then stir gently until large curds form, about 1 minute. Stir cooked eggs and vegetables together.
• Increase heat to medium-high and add remaining 1 tablespoon oil. Stir in cooked rice and reserved sauce; flatten rice in skillet. Cook, flipping and turning occasionally, until rice is brown and crispy in some spots, about 5 minutes. Remove from heat and stir in cooked shrimp.

THAI FRIED RICE WITH SHRIMP AND SUGAR SNAP PEAS

Steps:

• Heat a wok or large skillet over med-high heat.
• Add 1 tablespoon of the oil and tilt to coat the inside of the wok.
• Add the shrimp and stir-fry until they turn opaque, about 1 1/2 minutes; transfer to a plate.
• Add 1 teaspoon oil to the wok and heat.
• Beat the eggs with 1/4 teaspoon salt and a few grinds of pepper.
• Pour into the wok and cook, stirring almost constantly with a wooden spatula, until the eggs are scrambled into very soft curds, about 30 seconds; transfer to the plate.
• Add the remaining 1 tablespoon oil to the wok and tilt to coat the inside.
• Add sugar snap peas and stir-fry just until they turn bright green, about 30 seconds.
• Add the shallots, garlic, chili pepper and stir fry until fragrant, about 30 seconds.
• Add the rice and cook, stirring often, until heated through, about 2 minutes; add shrimp and eggs back to wok; toss to combine.
• Mix the fish sauce and soy sauce together in a small bowl.
• Pour over the rice mixture and stir well.
• Spoon into bowls and sprinkle each serving with the cilantro; serve hot.

THAI SHRIMP AND MANGO FRIED RICE

Steps:

• Combine eggs and sesame oil. Set aside.
• Heat 1 tablespoon oil over high heat in large wok or frying pan.
• Add garlic and stir fry until fragrant, about 1 minute.
• Add shrimp, and cook until almost done, about 2 minutes.
• Push to the side of the wok, and add egg mixture to the center of the pan.
• Cook until set, about 1 minute, and then break up eggs. Push to sides of wok.
• Add rice and stir fry until until warm.
• Add soy sauce, fish sauce and sweet Thai chili sauce and stir to combine all ingredients.
• Add cooked vegetables, roasted cashews, green onions and mango.
• Stir until warm. Garnish with cilantro, bean sprouts and lime wedges.
• ENJOY!

THAI YELLOW FRIED RICE WITH SHRIMP

Steps:

• You can make this recipe with either white or saffron rice. For instructions on how to make saffron rice, see: Easy Saffron Rice Recipe.
• Start with cold, cooked rice. If your rice has been freshly made, leave it in the refrigerator for several hours with the lid off - this will dry it out nicely.
• Fried Rice Cooking Tip: At first, your cooked rice will be lumpy and sticking together. To separate it (this makes for a much better fried rice!), place the rice in a large bowl. Add 1 Tbsp. oil. Now use your fingers to mix the oil into the rice and separate the clumps. Continue working your fingers through until the rice is more or less separated into grains. Set aside.
• Mix the stir-fry sauce ingredients together in a cup. Omit the turmeric if using saffron rice. Set aside.
• Place a wok or large frying pan over medium-high heat. When the pan is hot, add 2 Tbsp. oil plus the garlic and shrimp. Stir-fry 1-2 minutes, or until shrimp is pink and plump. Add a few tsp. wine/cooking wine whenever the wok becomes dry.
• Push shrimp and garlic to the side of your wok or frying pan. Add a little more oil into the center of the wok, then break the eggs into this space. Quickly fry the eggs (as if you were making scrambled eggs) - about 1 minute. Note: If you find egg coats the bottom of your wok or frying pan, you can also scramble the eggs in a separate pan and then add them.
• Keep the wok or frying pan hot for these last few steps (medium-high heat). Add the rice and peas, then pour the sauce overtop, distributing it as evenly as possible over the rice.
• Quickly begin "tossing" the rice in the wok/pan, using a shoveling-like motion (lifting from the bottom of the pan). A flat-bottomed spatula or plastic "egg flipper" works well for this. Continue "stir-frying" in this way for about 3 minutes, or until rice and peas are hot. Tip: When rice is done, you will hear it starting to "pop" in the wok.
• Taste-test the rice for salt (I find it is rarely salty enough). If needed, add a little more fish sauce (instead of salt), 1/2 Tbsp. at a time, and continue stir-frying until desired taste is achieved. Remove from heat.
• Sprinkle the spring onion and coriander overtop. Serve hot straight from the wok/pan. For more formal occasions: Line the outside of a serving platter with cucumber slices. Scoop rice onto the platter, then sprinkle with the spring onion and coriander. For those who like it extra spicy, serve with a bottle of Thai chili sauce on the side. Enjoy!