Thai Shrimp Fried Rice (Kao Pad Goong)

Who doesn't love fried rice? Seasoned rice mixed with veggies, egg, and shrimp-it's a complete and satisfying one-dish meal! I enjoyed this rendition which was heavy on the garlic and scallion and seasoned with fish sauce and soy sauce. Serve with sliced cucumber, halved cherry tomatoes, and lime wedges, and garnish with thinly sliced scallions. .

An overhead view of Thai shrimp fried rice served on a beautiful blue and white plate with sparkling water, and fresh cut limes.
1
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 ½ tablespoons oyster sauce

  • 1 tablespoon fish sauce

  • 1 tablespoon soy sauce

  • 1 tablespoon light brown sugar

  • 3 tablespoons canola oil, divided

  • 1 pound uncooked medium shrimp, peeled and deveined

  • ½ cup chopped green onions, divided

  • 2 tablespoons minced garlic, divided

  • 1 (10 ounce) package frozen mixed vegetables

  • 2 large eggs, beaten

  • 3 cups day-old cooked white rice

Directions

  1. Stir together oyster sauce, fish sauce, soy sauce, and brown sugar in a small bowl. Set aside.

  2. 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.

  3. 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.

  4. 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.

Cook's Notes:

You'll want day-old, chilled rice for fried rice. It's just the way it is. Sorry to the person who is craving fried rice and doesn't have any leftover rice in the fridge. The chilled rice crisps up in the skillet and doesn't get mushy like fresh rice would. We say no to mushy rice!

Traditionally this is served with fresh veggies on the side. Don't like shrimp? That's okay, use your favorite protein and follow the recipe as directed.

Nutrition Facts (per serving)

439 Calories
15g Fat
49g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 439
% Daily Value *
Total Fat 15g 19%
Saturated Fat 2g 10%
Cholesterol 266mg 89%
Sodium 811mg 35%
Total Carbohydrate 49g 18%
Dietary Fiber 4g 13%
Total Sugars 4g
Protein 28g
Vitamin C 12mg 61%
Calcium 95mg 7%
Iron 6mg 31%
Potassium 452mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love