Thai Fried Rice With Shrimp (Khao Phad Kung)

Written by
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
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Darlene Schmidt
Updated 03/08/21
Thai Fried Rice With Shrimp (Khao Phad Kung)

The Spruce / Abbey Littlejohn
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 2 servings

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.

Ingredients

  • 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)

Steps to Make It

  1. Gather the ingredients.

    Thai Fried Rice With Shrimp (Khao Phad Kung) ingredients

    The Spruce / Abbey Littlejohn

  2. Stir the stir-fry sauce ingredients together. Set aside.

    sauce ingredients in a bowl

    The Spruce / Abbey Littlejohn

  3. 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.

    garlic and onions in a wok

    The Spruce / Abbey Littlejohn

  4. Add cooking wine and continue stir-frying another 2 minutes, or until onions begin to soften.

    cooking wine with onions and garlic in a wok

    The Spruce / Abbey Littlejohn

  5. Add the shrimp. Stir-fry 2 to 3 minutes, or until shrimp have turned pink and plump.

    shrimp cooking in wok with onion mixture

    The Spruce / Abbey Littlejohn

  6. 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.

    eggs and shrimp cooking in a wok

    The Spruce / Abbey Littlejohn

  7. 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.

    shrimp fried rice cooking in a wok

    The Spruce / Abbey Littlejohn

  8. 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.

    shrimp fried rice cooking in a wok

    The Spruce / Abbey Littlejohn

  9. 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.

    shrimp fried rice cooking in a wok

    The Spruce / Abbey Littlejohn

  10. 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!

    Thai Fried Rice With Shrimp (Khao Phad Kung) in a bowl

    The Spruce / Abbey Littlejohn

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 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.