Name: 15-Min Thai Shrimp Fried Rice Recipe
Prep time: 9 min
Cook time: 6 min
Cuisine: 30-Minute Recipes, Better Than Takeout, Egg Recipes, Featured Video, Fried Rice Recipes, Rice Recipes, Seafood Recipes, Stir Fry Recipes, Thai Recipes, Weeknight Recipes
Ingredients: 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); 3 slices cucumber; 1 sprig cilantro; 1 wedge lime; 1 medium red chili pepper, (sliced); 3 tablespoons fish sauce; 1 wedge lime

Thai Shrimp Fried Rice, also known as Khao Pad Goong, is fast, flavorful, and so satisfying. It is one of those dishes that feels simple, but when it is cooked the right way, every bite is full of fragrance, savory flavor, and tender shrimp.

You will often see Thai fried rice sizzling at open-air stalls in Thailand, served with cucumber, lime, cilantro, and a small bowl of chili fish sauce on the side. That little squeeze of lime and spoonful of chili fish sauce wakes everything up and makes the fried rice taste bright, savory, and so delicious.

The secret to great Thai Shrimp Fried Rice is using day-old jasmine rice, cooking over high heat, and seasoning with both soy sauce and fish sauce. The rice should be fluffy and separated, not wet or sticky. The shrimp should be sweet and juicy. And the garlic, onion, scallions, and fish sauce bring everything together.

This recipe comes together in just 15 minutes, which makes it perfect for a quick lunch, dinner, or better-than-takeout meal at home.

What Is Thai Shrimp Fried Rice?

Thai Shrimp Fried Rice, or Khao Pad Goong, is a classic Thai fried rice dish made with jasmine rice, shrimp, eggs, garlic, onion, scallions, soy sauce, and fish sauce.

Unlike some fried rice dishes that are darker or heavily sauced, Thai fried rice is usually lighter in color but still very flavorful. The flavor comes from the fish sauce, aromatics, high heat, and fresh garnishes.

It is often served with cucumber slices, lime wedges, cilantro, and prik nam pla, which is a simple Thai chili fish sauce.

The Secret to Fluffy Thai Fried Rice

The best rice for this recipe is cold, day-old jasmine rice.

Freshly cooked rice has more moisture, so it can turn soft or clumpy when stir-fried. Day-old rice is drier and firmer, which helps the grains separate beautifully in the wok.

If you only have freshly cooked rice, you can still make this recipe. Spread the rice out on a tray or plate and let it cool and air-dry for at least 30 minutes before stir-frying.

What Makes Thai Fried Rice Different?

Thai fried rice has its own special flavor because of the fish sauce, jasmine rice, and fresh garnishes.

Fish sauce gives the rice a deep savory flavor that is different from soy sauce alone. Jasmine rice adds a light fragrance and soft, fluffy texture. And the lime, cucumber, cilantro, and chili fish sauce make the dish taste fresh and bright.

That balance of savory, smoky, fresh, and slightly spicy is what makes Thai fried rice so addictive.

How to Get Wok Hei at Home

Wok hei is the smoky aroma and flavor that comes from stir-frying over very high heat.

At home, the key is to use high heat, avoid overcrowding, and keep the ingredients moving. It also helps to use day-old rice because it fries quickly instead of releasing too much moisture.

Even if you do not have a restaurant-style burner, you can still build great flavor by heating your wok well and stir-frying quickly.

What Is Chili Fish Sauce?

Chili fish sauce is a simple Thai condiment made with sliced chili, fish sauce, and lime juice.

It is salty, spicy, tangy, and bright. You only need a little on the side, but it makes the fried rice taste even more flavorful.

I love serving it separately so everyone can add as much or as little as they like.

Let’s Talk Ingredients

Jasmine rice: Day-old jasmine rice gives the fried rice a fluffy, fragrant texture with separated grains.

Cooking oil: Helps stir-fry the shrimp, eggs, rice, and aromatics over high heat.

Shrimp: Large shrimp stay juicy and sweet when quickly stir-fried.

Yellow onion: Adds sweetness and aroma.

Garlic: Gives the fried rice a fragrant base.

Eggs: Add richness and help coat the rice.

Soy sauce: Adds savory flavor and color.

Fish sauce: Gives Thai fried rice its signature deep, savory flavor.

Sugar: Balances the salty sauces and rounds out the flavor.

Scallions: Add freshness at the end.

Cucumber: A classic garnish that adds a cool, refreshing crunch.

Cilantro: Adds fresh herbal flavor.

Lime: Brightens the fried rice and balances the savory flavor.

Red chili pepper: Adds heat to the chili fish sauce.

Step-by-Step: Let’s Cook

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

Step 1: Prepare the ingredients

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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.

Tip: Fried rice cooks very quickly, so it is important to have all the ingredients ready before turning on the heat.

Step 2: Prepare the rice

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Use day-old jasmine rice for the best texture.

If cooking fresh rice, combine 1 cup jasmine rice with 1 cup water in a rice cooker using the white rice setting. Once cooked, spread the rice out to cool or refrigerate until firm before stir-frying.

Tip: Cold rice is easier to break apart and gives you fluffy, separated grains.

Step 3: Stir-fry the shrimp

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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.

Tip: Don’t fully cook the shrimp at this stage. They will return to the wok later, so this keeps them juicy instead of overcooked.

Step 4: Stir-fry the rice

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In the same wok over high heat, add the remaining 1 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. 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.

Tip: High heat helps the rice stay fluffy and creates that smoky aroma that makes fried rice taste so good.

Step 5: Make the chili fish sauce

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In a small bowl, combine the sliced red chili, fish sauce, and a squeeze of lime juice.

Stir to mix.

Tip: Serve the chili fish sauce on the side so everyone can adjust the saltiness, heat, and brightness to their taste.

Step 6: Serve

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Plate the Thai Shrimp Fried Rice and garnish with cucumber slices, cilantro, and a lime wedge.

Serve hot with the chili fish sauce on the side.

Tip: Squeeze the lime over the rice right before eating. It makes the flavor brighter and more balanced.

Variations

Pineapple: Add pineapple chunks for a sweet and tangy version.

Thai basil: Add Thai basil at the end for a fragrant herbal flavor.

Crab: Replace the shrimp with crab meat.

Chicken: Use thinly sliced chicken instead of shrimp.

Frequently Asked Questions

What does Khao Pad Goong mean?
Khao Pad Goong means Thai shrimp fried rice. “Khao pad” means fried rice, and “goong” means shrimp.

What rice is best for Thai fried rice?
Day-old jasmine rice is best because it is fragrant, fluffy, and drier than freshly cooked rice.

Can I use fresh rice?
Yes. Spread freshly cooked rice out to cool and air-dry for at least 30 minutes before stir-frying.

Can I make this without fish sauce?
Yes, but the flavor will be different. You can use more soy sauce, but fish sauce gives Thai fried rice its signature savory depth.

Can I use frozen shrimp?
Yes. Thaw the shrimp completely and pat them dry before stir-frying.

Why are my shrimp rubbery?
The shrimp may be overcooked. Stir-fry them just until they turn pink, remove them, then add them back near the end.

Can I make the chili fish sauce ahead of time?
Yes. You can make it up to 1 day ahead and store it in the refrigerator.