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.

Thai Shrimp Fried Rice Recipe

Serves: 2 to 4
Prep time: 9 minutes
Cook time: 6 minutes

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 red chili pepper
3 tablespoons fish sauce
1 wedge lime

Thai Shrimp Fried Rice Instructions

1. Prepare the ingredients:

• Dice the onion and mince the garlic.
• Chop scallions, slice cucumber and red chili, and cut lime into wedges. Set everything aside for easy access.

2. Prepare the steamed rice:

• Use day-old jasmine rice for the best results.
• If you’re making it fresh, add 1 cup of jasmine rice and 1 cup of water to your rice cooker and use the white rice setting. This will yield about 3 cups of steamed rice. Once cooked, spread the rice out on a plate to cool, or cover and refrigerate overnight.

3. Stir-fry the shrimp

• In a wok over high heat, add 1 tablespoon of oil and stir-fry the onion for 10 seconds until fragrant.
• Add garlic and shrimp. Stir-fry for 30 seconds, just until the shrimp turn pink. Remove everything from the wok and set aside.

4. Stir-fry the rice

• In the same wok, add the remaining tablespoon of oil over high heat. Crack in the eggs and scramble until about halfway set.
• Add the overnight rice, breaking up clumps and stir-frying until all grains are separated.
• Season with soy sauce, fish sauce, and a pinch of sugar. Stir to combine.
• Return the shrimp, garlic, and onion mixture to the wok. Mix well.
• Add scallions and give everything one final toss.

5. Make the chili fish sauce

• In a small bowl, combine sliced red chili, fish sauce, and lime juice. Serve this bold and tangy sauce on the side.

6. Serve

• Plate the shrimp fried rice and garnish with cucumber slices, cilantro, and lime wedge.
• Serve hot with chili fish sauce on the side for an extra flavor kick.

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.