Thai Fried Rice

Prepare yourself for a mouthwatering recipe for Thai fried rice, or khao pad, that can be made in your kitchen in under 30 minutes! This Thai style fried rice is made with fragrant jasmine rice, succulent shrimp, eggs, leafy greens and a medley of delicious umami sauces.

Course Lunch & Dinner Recipes, Main Course

Cuisine Thai

Keyword authentic Thai fried rice, Authentic Thai fried rice recipe, how to make Thai fried rice, khao pad, Thai fried rice, Thai fried rice recipe, Thai fried rice sauce, Thai prawn fried rice, Thai rice, Thai rice recipe, Thai shrimp fried rice, Thai style fried rice

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 470kcal

Author Megan

Equipment

Ingredients

Marinade

½ lb (8 oz) shrimp peeled and deveined
2 teaspoon Golden Mountain sauce or soy sauce
1 teaspoon sugar

Thai Fried Rice

2 tablespoon vegetable oil
4 garlic cloves minced
½ onion diced
3 stalks green onion cut into 1.5 inch pieces
½ cup Chinese broccoli (gai lan) washed and roughly chopped
2 eggs beaten
3 cups cooked jasmine rice cold and day old

Sauce

2 tablespoon fish sauce
1 tablespoon Golden Mountain sauce or soy sauce
1 tablespoon oyster sauce
1 ½ tablespoon granulated sugar
¼ teaspoon white pepper

Serve

Tomato wedges
Cucumber slices
Cilantro
Lime wedge

Instructions

Cook your rice 1 day in advance. Cook your rice either in a rice cooker or on the stove at least 1 day in advance. Store in the refrigerator in an airtight container overnight.
Season the shrimp. Peel and devein the shrimp, then marinate it with Golden Mountain Sauce and sugar. Set aside.
Mix the sauce. In a small bowl, add the fish sauce, Golden Mountain sauce, oyster sauce, sugar, and white pepper. Mix until combined. Set aside.
Cook the shrimp. Heat 2 tablespoons of vegetable oil on a wok or large skillet over medium-high heat, then add marinated shrimp. Cook for about 2-3 minutes until the shrimp are pink and curled. (*cooking time will vary depending on the size and thickness of your shrimp). Remove from heat and set aside.
Saute aromatics. Heat 2 tablespoons of vegetable oil on a wok or large skillet over medium-high heat. Add minced garlic and diced onion and stir fry for 1-2 minutes or until the onions are translucent and golden brown.
Add the vegetables. Next, add the chopped green onion and Chinese broccoli and saute for an additional 2-3 minutes until the leaves are wilted.
Add the eggs. Push everything to the side and pour the beaten eggs onto the other side. Scramble it quickly for about 30 seconds.
Add the rice, shrimp, and sauce. Add the rice and shrimp back in and toss to combine. Then add the sauce mixture and toss until everything is evenly coated.
Serve. Serve immediately garnished with cilantro, tomatoes, and cucumbers and a lime wedge for added citrus. Enjoy!

Notes

Use cold day-old rice. Fried rice is best made with cold-day-old rice. This is because cold day-old rice is slightly dryer and less sticky than freshly made rice. So when you toss the cold rice into the wok, it will not clump up and create mushy rice.
Prep the ingredients in advance. Since this is a stir fry, once you begin cooking your khao pad fried rice, it will move quickly. It is very helpful to have all of the ingredients, prepped, measured, and organized before you begin.
Use a hot wok or pan. Make sure the wok or pan is hot before you cook. This prevents any sticking and ensures that the flavors are sealed in properly. This will also ensure you have a beautiful sear on your protein.
Lightly caramelize the onions and garlic. Fry the garlic and onion in hot oil until they are fragrant and lightly golden. This step is important because it infuses the oil with aromatic flavors which enhances the overall flavor of the dish.
Finish with fresh herbs and lime juice. Serve the final Thai prawn fried rice with fresh cilantro, sliced green onion, and a squeeze of fresh lime juice to brighten and enhance the flavors.
Storage Instructions: if you have any leftovers or want to prepare your Thai rice in advance you can store it in an airtight container in the refrigerator for up to 3 days.
Freezer instructions: You can also freeze Thai fried rice for meal prep or longer storage. To freeze, allow the Thai rice to cool completely, then transfer to a freezer-proof airtight container or bag and freeze it for up to 3 months. To thaw, place the frozen fried rice in the refrigerator overnight before reheating.
Reheat: To reheat, you can either reheat the fried rice on a warm wok or large skillet over medium heat or microwave covered until warm. Note that as you reheat rice multiple times it may affect the texture as rice becomes drier the longer it sits in the refrigerator.

Nutrition