Shrimp Fried Rice (Khao Pad Goong)

Fried rice is a great addition to round out some Thai food you whip up in a wok. Plus, it’s a great way to use up the leftover white rice from a previous meal. In fact, that’s the secret of a good fried rice: use day-old (at least) white rice. This recipe uses shrimp, but you can make it without it.

Serves: 2

Prep: 20 mins

Cook: 10 mins

US

Metric

Ingredients

• 1 cup185g day-old rice
• 5-65-6 shrimp
• 2 cloves2 cloves garlic
• 11 egg
• ¼¼ onion, finely diced
• 11 carrot, finely diced
• 11 whole spring onion, finely diced
• 1-2 Tbsp15-30ml cooking oil

Seasoning

• ½ tsp2g sugar
• ½ tsp2g chicken consommé
• ½ tsp2.5ml fish sauce
• ½ tsp2.5ml oyster sauce
• PinchPinch salt and pepper
• ½ tsp2.5ml Thai seasoning sauce
• ½ tsp2.5g crab paste

Preparation

1. Coat the wok with oil and cook the shrimp until pink. Set aside.

2. Add more oil and break the egg into the wok, stir until cooked. 

3. Add onion, garlic, carrot, and spring onion and cook until softened, then add rice.

4. Add half the seasoning mixture, enough to slightly color the rice. Add more if necessary.

5. Plate and add shrimp on top. Serve with sliced cucumber and dipping sauce.

Dipping sauce for this dish: lime, fish sauce, garlic, and chili (like Nuc Cham).