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15-Min Thai Shrimp Fried Rice Recipe
Thai Shrimp Fried Rice (Khao Pad Goong) is a beloved Bangkok street food classic that’s fast, flavorful, and incredibly satisfying. You’ll find it sizzling on open-air stalls in Thailand, often served with fresh lime, cucumber, and a punchy chili fish sauce. The key to its signature texture and flavor? Day-old jasmine rice, sweet plump shrimp, aromatics like garlic and onion, and the savory depth of fish sauce—all stir-fried over high heat to get that irresistible smoky “wok hei.” This 15-minute recipe brings the bold flavors of Thailand’s streets straight to your kitchen.
15-Min Thai Shrimp Fried Rice Recipe
Ingredients
For the fried rice
- 3 cups cooked jasmine rice, overnight
- 2 tablespoons cooking oil, separated
- 12 large shrimp, peeled and deveined
- ½ medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 large eggs
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- Pinch of sugar
- 3 stalks scallions, chopped
For the garnish
- 3 slices cucumber
- 1 sprig cilantro
- 1 wedge lime
For the chili fish sauce
- 1 medium red chili pepper, sliced
- 3 tablespoons fish sauce
- 1 wedge lime
Instructions
- To prepare the ingredients, dice the onion and mince the garlic. Chop the scallions, slice the cucumber and red chili, and cut the lime into wedges. Set everything aside for easy access.
- To prepare the rice, use day-old jasmine rice for best results. If cooking fresh rice, in a rice cooker, combine 1 cup jasmine rice with 1 cup water using the white rice setting. Once cooked, spread the rice out to cool or refrigerate until firm before stir-frying.
- To stir-fry the shrimp, in a wok over high heat, add 1 tablespoon of cooking oil. Add the onion and stir-fry for about 10 seconds until fragrant. Add the garlic and shrimp and stir-fry for about 30 seconds, just until the shrimp turn pink. Remove and set aside.
- To stir-fry the rice, in the same wok over high heat, add the remaining tablespoon of cooking oil. Crack in the eggs and stir-fry until about halfway set. Add the overnight rice and stir-fry, breaking up any clumps so the grains separate. Season with soy sauce, fish sauce, and a pinch of sugar and stir to combine. Return the shrimp mixture to the wok and stir-fry until evenly combined. Lastly, add the scallions and give everything one final toss.
- To make the chili fish sauce, in a small bowl, combine the sliced red chili, fish sauce, and a squeeze of lime juice. Stir to mix.
- To serve, plate the shrimp fried rice and garnish with cucumber slices, cilantro, and a lime wedge. Serve hot with the chili fish sauce on the side.
Video
Notes
Tips & notes
- Prep ahead: All vegetables can be sliced in advance, and the chili fish sauce can also be made up to 1 day before.
- Use overnight rice: Cold, day-old rice is key for fluffy, separated grains that don’t stick together.
- If using fresh rice: Freshly cooked rice is softer, so spread it out to cool and air-dry for at least 30 minutes before using.
- Fish sauce is essential: Provides the savory umami depth that makes Thai fried rice so addictive.
- High heat is key: Stir-fry on high to achieve wok hei—the smoky aroma that defines great fried rice.
- Customize: Add pineapple, Thai basil, or extra chilies to make it your own.
- Protein swap: Substitute the shrimp with crab meat, chicken, pork, or beef.