Thai Shrimp Fried Rice
Bursting with bold flavors and vibrant colors, Thai Shrimp Fried Rice is a quick and satisfying one-pan dish that's perfect for busy weeknights or casual entertaining. This recipe features plump, juicy shrimp stir-fried with fragrant jasmine rice, fluffy scrambled eggs, and a medley of fresh vegetables like carrots and scallions, all seasoned with a harmonious blend of soy sauce, fish sauce, and a touch of sugar for that signature savory-sweet balance. The secret to achieving the perfect texture lies in using chilled, day-old rice, which crisps up beautifully in a hot wok. Finished with fresh lime wedges and optional cilantro for a zesty, herbaceous lift, this Thai-inspired fried rice is a restaurant-quality meal you can enjoy at home. Perfectly customizable and ready in just 30 minutes, it’s a crowd-pleaser that’ll have everyone coming back for more!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Jasmine rice, cooked and chilled
- 12 large Shrimp, peeled and deveined
- 2 large Eggs, lightly beaten
- 4 cloves Garlic, minced
- 1 small Yellow onion, finely diced
- 3 stalks Scallions, sliced
- 1 medium Carrot, finely diced
- 3 tablespoons Vegetable oil or peanut oil
- 3 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 1 teaspoon Sugar
- 0.25 teaspoon Ground white pepper
- 4 pieces Lime wedges, for serving
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Prepare the jasmine rice in advance and allow it to fully cool or chill. Cold rice helps achieve the best texture for fried rice.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and stir-fry for 2-3 minutes until pink and cooked through. Remove the shrimp and set aside.
Add another tablespoon of oil to the skillet. Pour the beaten eggs into the pan and scramble them until just set, then break them into small pieces and remove from the pan. Set aside with the shrimp.
Heat the remaining tablespoon of oil in the pan. Add the minced garlic and diced onion. Sauté for 30 seconds until fragrant.
Add the diced carrot to the skillet and stir-fry for 2-3 minutes until slightly softened.
Increase the heat to high. Add the chilled jasmine rice to the skillet. Use a spatula to break apart any clumps and stir-fry the rice to heat through evenly.
Drizzle the soy sauce, fish sauce, and sprinkle the sugar and white pepper over the rice. Mix well to evenly distribute the seasoning.
Return the cooked shrimp and scrambled eggs to the skillet, stirring to combine with the rice.
Add the sliced scallions and stir-fry for another minute. Taste and adjust seasoning if needed.
Serve the Thai Shrimp Fried Rice hot, garnished with freshly chopped cilantro if desired, and lime wedges on the side for squeezing over.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 3500 mg | 152% | |
| Total Carbohydrate | 264.0 g | 96% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 14.5 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 347 mg | 27% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1615 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
