I absolutely love this recipe because it’s a perfect blend of spicy, savory, and zesty flavors with a comforting hint of childhood nostalgia from the fluffy Jasmine rice. Plus, the vibrant colors and fresh ingredients make it feel like I’m treating myself to a gourmet experience right in my own kitchen.
The bold tastes of my Thai Shrimp Fried Rice take center stage. Shrimp and eggs offer lashings of protein, while jasmine rice gives the dish lightness, deliciousness, and the ideal amount of aroma.
I got the idea for the recipe from the classic Rice Paddies method of cooking with fire and mixing flavorful ingredients into rice to feed demanding eaters. For my version, I call upon three essential ingredients.
Ingredients
Jasmine Rice:
Delivers carbohydrates for energy, with a hint of floral scent.
Shrimp:
Rich in protein and scant in fat, it imparts a delicious, oceanic taste.
Garlic:
Enhances taste and strengthens the immune system through its antioxidant effects.
Red Bell Pepper:
Contains abundant vitamin C and fiber, contributes color and sweetness.
Fish Sauce:
Gives umami depth with a unique salty and savory flavor.
Sriracha:
The addition of spices, as per your personal preference, can make dishes hot and add a touch of sweetness.
Lime:
Contributes sourness and liveliness, boosting overall dish taste.
Ingredient Quantities
- 2 cups cooked Jasmine rice (preferably day-old)
- 1 pound shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 lime, cut into wedges
- 1/2 teaspoon white pepper
- 1/2 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup peas (optional)
- 1 tablespoon sriracha (optional)
Instructions
1. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp and cook, stirring occasionally, until the shrimp are pink and opaque, about 2-3 minutes. Remove the shrimp from the skillet and set them aside.
2. In the same skillet, put in the residual 1 tablespoon of vegetable oil. Pour in the minced garlic and chopped onion and sauté for 1 minute until they are fragrant and the onion is translucent.
3. Add the red bell pepper and optional peas, cooking for an additional 2-3 minutes to make sure the bell pepper is tender.
4. Move the vegetables to one side of the pan. On the other side, pour in the lightly beaten eggs, and scramble gently until just set.
5. Add the cooked Jasmine rice to the pan, breaking up any clumps with a spatula or wooden spoon.
6. Put the shrimp back in the pan. Combine all the elements together with a stir.
7. Add the soy sauce, fish sauce, sugar, and sriracha, if using. Stir well to combine. The sriracha is optional, but it gives the dish desirable heat.
8. Add white pepper for seasoning and taste adjustment.
9. Stir in the chopped green onions and fresh cilantro to mix.
10. Serve the hot fried rice, garnished with lime wedges, that diners may squeeze over their portions right before they eat.
Equipment Needed
1. Large skillet or wok
2. Spatula or wooden spoon
3. Knife (for chopping and mincing)
4. Cutting board
5. Measuring spoons
6. Bowl (for lightly beating the eggs)
7. Plate or bowl (for setting aside shrimp)
FAQ
- Can I use other types of rice?
Yes, any long-grain rice can work, but Jasmine rice is preferred for its fragrance and texture. - Is it necessary to use day-old rice?Rice that has been cooked a day earlier absorbs flavors more effectively and possesses a more solid structure, making it the perfect candidate for fried rice.
- Can I substitute soy sauce with another seasoning?As a gluten-free option, you may use tamari or coconut aminos.
- How can I make it spicier?Boost the sriracha level or incorporate sliced Thai chilies.
- What can I use instead of shrimp?If you are looking for alternate protein sources, chicken or tofu are excellent substitutes.
- Is fish sauce necessary?Authentic flavor comes from fish sauce, but you can leave it out for a vegan or vegetarian dish. Just adjust the soy sauce to taste.
- How do I prevent the fried rice from becoming mushy?Verify that the rice is chilled and not damp prior to cooking, and do not place too much in the pan at once.
Substitutions and Variations
Basmati Rice: Substitute with jasmine rice or any medium- to long-grain rice.
Shrimp: For a different protein option, use chicken, tofu, or pork.
Fish sauce: For a similar salty depth, substitute soy sauce or a mixture of soy sauce and a splash of lime juice.
White pepper: Substitute with black pepper; however, it will contribute a slightly different flavor.
Sriracha: Substitute with any hot sauce of your choice, or omit if you fancy a version with less heat.
Pro Tips
1. Rice Preparation: Use day-old jasmine rice for the best texture. Freshly cooked rice can result in a mushy dish. If you’re using fresh rice, spread it out on a baking sheet to cool and dry a bit before cooking.
2. Shrimp Enhancement: Marinate the shrimp briefly in a bit of soy sauce, garlic, and a touch of lime juice before cooking to enhance their flavor.
3. Wok Technique: Ensure your skillet or wok is hot enough before adding the ingredients. This will help caramelize the shrimp and vegetables quickly, lending a depth of flavor.
4. Egg Technique: For fluffy scrambled eggs within the dish, don’t overcook them; let them be slightly underdone before you mix them with the rice, as they will finish cooking with the residual heat.
5. Flavor Adjustment: Always taste your dish before serving. Adjust the soy sauce, fish sauce, or even lime juice at the end for a well-balanced flavor that suits your preference.
Thai Shrimp Fried Rice Recipe
My favorite Thai Shrimp Fried Rice Recipe
Equipment Needed:
1. Large skillet or wok
2. Spatula or wooden spoon
3. Knife (for chopping and mincing)
4. Cutting board
5. Measuring spoons
6. Bowl (for lightly beating the eggs)
7. Plate or bowl (for setting aside shrimp)
Ingredients:
- 2 cups cooked Jasmine rice (preferably day-old)
- 1 pound shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 lime, cut into wedges
- 1/2 teaspoon white pepper
- 1/2 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup peas (optional)
- 1 tablespoon sriracha (optional)
Instructions:
1. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp and cook, stirring occasionally, until the shrimp are pink and opaque, about 2-3 minutes. Remove the shrimp from the skillet and set them aside.
2. In the same skillet, put in the residual 1 tablespoon of vegetable oil. Pour in the minced garlic and chopped onion and sauté for 1 minute until they are fragrant and the onion is translucent.
3. Add the red bell pepper and optional peas, cooking for an additional 2-3 minutes to make sure the bell pepper is tender.
4. Move the vegetables to one side of the pan. On the other side, pour in the lightly beaten eggs, and scramble gently until just set.
5. Add the cooked Jasmine rice to the pan, breaking up any clumps with a spatula or wooden spoon.
6. Put the shrimp back in the pan. Combine all the elements together with a stir.
7. Add the soy sauce, fish sauce, sugar, and sriracha, if using. Stir well to combine. The sriracha is optional, but it gives the dish desirable heat.
8. Add white pepper for seasoning and taste adjustment.
9. Stir in the chopped green onions and fresh cilantro to mix.
10. Serve the hot fried rice, garnished with lime wedges, that diners may squeeze over their portions right before they eat.
