Thai-Style Shrimp Fried Rice
This flavorful Thai-Style Shrimp Fried Rice combines soft jasmine rice with succulent shrimp and vibrant vegetables, all sautéed to perfection for a delightful meal.
Ingredients
Main Ingredients
- 2 cups cooked jasmine rice Best if prepared a day in advance
- 200 g shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 small carrot, diced
- 1 cup peas (fresh or frozen)
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 eggs, beaten
- 2 green onions, sliced
- Salt and pepper to taste
- Lime wedges for serving
Instructions
Preparation
- Prepare Your Ingredients: Make sure all your ingredients are ready to go. Dice the onions and carrots, mince the garlic, and have your shrimp peeled and deveined.
- Heat the Oil: In a large wok or non-stick skillet, heat the vegetable oil over medium-high heat.
- Cook the Shrimp: Add the shrimp to the pan once the oil is hot. Cook for about 2-3 minutes until they turn pink and opaque. Remove them from the pan and set aside.
- Sauté Aromatics: Add the minced garlic and diced onions to the same pan. Sauté for about 1-2 minutes until fragrant.
- Add Vegetables: Toss in the diced carrot and peas, cooking for another 2-3 minutes until they soften.
- Mix in Rice and Sauces: Add the pre-cooked jasmine rice to the pan, breaking up any clumps. Pour in the soy sauce and fish sauce, mixing everything well.
- Incorporate Eggs: Push the rice mixture to the sides of the pan to create a well. Pour the beaten eggs into the well and scramble until cooked, then mix them back into the rice.
- Combine Everything: Add the cooked shrimp back into the pan along with the sliced green onions. Mix everything together for another minute, seasoning with salt and pepper to taste.
- Serve and Enjoy: Serve the Thai-Style Shrimp Fried Rice hot, garnished with lime wedges. Squeeze fresh lime juice over the dish for an extra zing!
Notes
Cook rice ahead for the best texture. Customize with other vegetables or substitute shrimp with chicken or tofu for variety. Don’t overcrowd the pan for even cooking.