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 my own 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. Yum!
- 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. If frozen, thaw fast in tepid water)
- 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 tsp. shrimp paste (or 1/2 tbsp. fish sauce)
- 2 tbsp. fish sauce
- 1 tsp. sugar
- 2 tbsp. soy sauce
- 1 pinch pepper (white)
- 1 to 2 tsp. chili sauce (omit for mild rice)
- Garnish: 1 green onion (thinly sliced)
Fried Rice Cooking Tip: 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 Tbsp. 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.
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. (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.
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!