This Thai rice delights the senses and brims with taste. In Thailand shrimp fried rice is a common street food that's eaten either on its own or alongside other dishes. I make it as a solo dish because it literally has everything you need along with everything you could want - taste, freshness, and lots of zing. Add as much spice (heat) as you prefer, or serve it with my authentic Thai chili sauce - either way this dish is a true Thai favorite.

See Also

Shrimp Lettuce Wraps

Heavenly Pineapple Fried Rice - a Thai Favorite!

Ultimate Thai Satay

Ingredients

• 4 cups cooked rice
• 15-18 medium shrimp/prawns, thawed if frozen
• 3 Tbsp. chicken stock
• 2 Tbsp. fish sauce
• 1 tsp. palm sugar OR brown sugar
• 3 cloves garlic, minced
• 3 Tbsp. diced onion
• 1 red or green chili, de-seeded and minced
• 1 egg
• 1/3 cup frozen peas
• 1/2 cup roasted unsalted cashews
• 3 spring onions, finely sliced
• 2-3 Tbsp oil for stir-frying
• 2 wedges of lime

• Prep Time: 10 minutes
• Cook Time: 15 minutes

• Total Time: 25 minutes
• Yield: Serves 2 for dinner

Preparation

1. In a cup, stir together the chicken stock, fish sauce, and brown sugar. Set aside.
2. Heat a wok or large frying pan over medium-high heat. Drizzle in 1-2 Tbsp. oil, then add garlic, onion and chili. Stir-fry 30 seconds to release the fragrance, then add shrimp. Stir-fry until pink and plump (2-3 minutes). If needed, add a little more oil to keep ingredients moist and sizzling.
3. Add rice and drizzle over the fish sauce mixture. With a large flat utensil or spoon, use a scooping motion to fry rice 2-3 minutes, or until sauce is well distributed.

1. Push rice aside to clear a space in the middle of your pan. Add 1-2 tsp. more oil, then crack in the egg. Quickly scramble it with utensil, gradually combining with surrounding rice.
2. Add frozen peas and continue frying 2-3 minutes, or until rice is light and on the dry side (the longer you fry it, the lighter and 'airier' it will be). Finally, stir in the cashews and green onion.
3. Taste-test the dish for salt balance. At this point I usually add 2-4 tsp. more fish sauce, as I like mine on the flavorful/salty side, but this also depends on how much rice you're making. Serve immediately with lime wedges on the side and squeeze over just before eating.

Optional Garnish: Add cucumber slices to each plate of Thai fried rice, plus a little chili sauce on the side for those who like it spicy.

If Your Rice is Older Than 1 Day... that's good! - it makes excellent fried rice. But if you find it has formed into clumps, drizzle a little vegetable oil onto your fingers and work through the rice to separate it back into grains.

This trick works like a charm and makes your rice shine (literally)!