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.
- 4 cups rice (cooked 1 to 3 days' old, kept in the refrigerator, or freshly made)
- 8 to 12 shrimp (medium or 15 to 20 small shrimp, shell removed tails can be removed or left on)
- 3 to 4 tbsp. cooking wine (white)
- 1/4 cup onion (minced)
- 3 to 4 garlic cloves (minced)
- 2 eggs
- 1/2 to 3/4 cup peas (frozen or frozen mixed vegetables, 1/2 cup cashews optional)
- For the Stir-Fry Sauce: (Be sure to double the amounts below for more than 4 cups of rice)
- 1/2 teaspoon shrimp paste
- 2 tablespoon fish sauce
- 1 teaspoon sugar
- 2 tablespoon soy sauce
- 1 pinch pepper
- 1 to 2 teaspoons chili sauce
- Garnish: 1 green onion (thinly sliced)
Gather the ingredients.
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.
Add cooking wine and continue stir-frying another 2 minutes, or until onions begin to soften.
Add the shrimp. Stir-fry 2 to 3 minutes, or until shrimp have turned pink and plump.
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 (high heat). Add the rice, frozen peas and or mixed vegetables, and cashews (if using). Drizzle the stir-fry sauce over.
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.
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.
Top with green onion and serve hot straight from the wok/pan. For those who like it extra spicy, add fresh-cut chili, or serve with more nam prik pao (recipe) on the side. Enjoy!
If you are using day-old rice (which makes for a much better fried rice), it will be lumpy and sticking together. To separate it, place the rice in a large bowl. Add 1 tablespoon of vegetable oil. Now, using your fingers, mix the oil into the rice and separate the clumps, until the rice has returned into more or less individual grains.