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. The key? Day-old jasmine rice, sweet shrimp, and the savory depth of fish sauce, all brought together with the smoky magic of a hot wok. This 15-minute recipe delivers the same bold flavors from Thailand’s street-side stalls—right 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 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

• Use day-old rice: Cooking jasmine rice with a 1:1 ratio, then cooling and refrigerating overnight, reduces moisture so grains stay separate and fluffy when stir-fried.
• Fish sauce is essential: It provides the signature savory depth that makes Thai fried rice so addictive—don’t skip it.
• Cook on high heat: High heat creates that irresistible wok-char (wok hei) that defines good fried rice.
• Customize it: Try adding pineapple chunks, Thai basil, or chili flakes to make it your own.