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Thai Shrimp Fried Rice - A Fast, Flavor-Packed Weeknight Favorite

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 servings

Ingredients
  

  • Cooked jasmine rice, chilled (4 cups) – Day-old rice is best; it fries up light and separate.
  • Large shrimp (12–16), peeled and deveined – Fresh or thawed frozen.
  • Eggs (2) – For richness and texture.
  • Vegetable oil (2–3 tablespoons) – Or another neutral high-heat oil.
  • Garlic (3 cloves), minced – Fragrant base for the dish.
  • Shallot (1 small), thinly sliced – Adds sweetness and depth.
  • Carrot (1 small), diced – Optional, but great for color and crunch.
  • Green peas (1/2 cup) – Frozen is fine; no need to thaw fully.
  • Green onions (2), sliced – Stirred in at the end for freshness.
  • Cilantro (small handful), chopped – For garnish and bright flavor.
  • Lime (1), cut into wedges – A squeeze at the table makes it pop.
  • Fish sauce (1–1.5 tablespoons) – Key to the savory Thai flavor.
  • Soy sauce (1 tablespoon) – Adds color and umami.
  • Oyster sauce (1 tablespoon) – For gloss and depth.
  • Sugar (1 teaspoon) – Balances the saltiness.
  • White pepper (1/4 teaspoon) – Mild heat with a floral note.
  • Chili flakes or fresh Thai chilies (optional) – For heat, to taste.
  • Pinch of salt – Adjust at the end as needed.

Instructions
 

  • Prep the rice: Break up any clumps in the chilled jasmine rice with your hands or a fork so the grains loosen. This helps the rice fry evenly.
  • Mix the sauce: In a small bowl, stir together fish sauce, soy sauce, oyster sauce, sugar, and white pepper. Set aside.
  • Season the shrimp: Pat the shrimp dry. Toss with a pinch of salt and a few drops of fish sauce. Dry shrimp sear better and stay juicy.
  • Heat the pan: Set a large wok or wide skillet over medium-high heat. Add 1 tablespoon oil and swirl to coat.
  • Cook the shrimp: Add shrimp in a single layer. Sear 45–60 seconds per side, just until pink and slightly curled. Remove to a plate.
  • Aromatics and veg: Add another tablespoon of oil. Add garlic and shallot; stir 20–30 seconds until fragrant. Add carrot and peas; stir-fry 1–2 minutes until crisp-tender.
  • Scramble the eggs: Push the vegetables to the side. Add a little more oil if the pan looks dry. Crack in the eggs and scramble gently until just set.
  • Add the rice: Increase to high heat. Add the rice and toss, pressing down with your spatula to break up any remaining clumps. Stir-fry 2–3 minutes until the rice is hot and slightly toasty.
  • Sauce it: Pour the sauce around the edges of the pan (so it sizzles) and quickly toss to coat the rice evenly. Cook 1–2 minutes to let the sauce absorb.
  • Finish with shrimp and greens: Return the shrimp and any juices to the pan. Add green onions and, if using, chili. Toss 30–60 seconds, just to heat through.
  • Taste and adjust: Add a squeeze of lime. If needed, adjust with a splash more fish sauce or a pinch of sugar. Remove from heat.
  • Garnish and serve: Sprinkle with cilantro. Serve hot with extra lime wedges on the side.