THAI FRIED RICE RECIPE WITH SHRIMP (KHAO PAD GOONG ข้าวผัดกุ้ง)
Thai fried rice with shrimp (khao pad goong ข้าวผัดกุ้ง), is a very typical Thai street food dish, available at all stir fry restaurants. Though you can order the dish with your choice of meat, shrimp is the most popular option. What really makes Thai fried rice unique, is that it's served with a squeeze of lime on top to give it a nice sour tinge, and always accompanied by prik nam pla (พริกน้ำปลา), the Thai condiment of chilies and fish sauce. Enjoy this recipe for Thai fried rice! Watch the video of this recipe here.
Provided by Mark Wiens (eatingthaifood.com)
Categories Thai fried rice recipe
Time 20m
Yield 1
Number Of Ingredients 13
Steps:
- If you're using whole fresh shrimp like I did, first pinch off the head, and peel the outer shell of the shrimp, leaving only the tail on (that's Thai style). You can also devein them if you'd like, but for small shrimp, to me it doesn't really matter.
- Peel 2 cloves of garlic, and then just finely mince them
- Slice ¼ of a sweet white onion into medium sized strips
- Finely dice about 3 - 4 green onions
- Take just 1 leaf of Chinese broccoli (kai-lan), slice it in half first along the spine, and then slice it into 1 centimeter sized strips
- Turn on your stove to medium high, heat up your wok (or frying pan), and add about 1 tablespoon of oil
- Once your oil is hot, add the garlic first, and stir fry continuously for about 15 seconds or so, until it gets nice and fragrant
- Next, toss in your shrimp, and fry for about 30 seconds - your shrimp should start to turn pink and feel more firm
- Add in a little less than ½ of your rice first. This is going to soak up all those delicious shrimp juices and oils and keep your rice nice and dry. Stir fry for about 10 more seconds - This is a little known trick to make good rice, so it remains nice and dry
- Scoot all your rice to one side of the pan, and then crack in the egg into the empty side
- Whirl the egg up, let it cook for a few seconds, and then start to mix it up with the rice and shrimp
- Keep stir frying for about 20 seconds until the egg is fully cooked, and then add in the rest of your rice, and give it a quick stir
- Add ½ tablespoon of soy sauce, ½ tablespoon of oyster sauce, just a pinch of sugar (optional), and continue stir frying your rice, making sure all the sauce get mixed in
- Then add your chopped Chinese broccoli and onions, and stir fry for another 30 seconds until the vegetables wilt, but they can still be crisp and not fully cooked
- Lastly, toss in your green onions, stir it a few more seconds, and it's ready
- Immediately dish your fried rice onto a plate
- Slice off a wedge of lime, and serve it on the plate next to the rice
- For the final touch, I like to sprinkle some freshly ground black pepper on top to give some extra flavor
- Add 3 tablespoons of fish sauce to a small bowl
- Slice about 5 Thai chilies (you can add more or less, up to you), and add them to the fish sauce
- Finally, I like it with a little squeeze of about ½ of a lime - but this is optional - and at many Thai restaurants it's only fish sauce and chilies
- That's is, give it a stir, and set it aside
THAI MANGO FRIED RICE | THAI STYLE VEGETABLE FRIED RICE (STOVETOP AND INSTANT POT)
Thai Mango Fried Rice | Veg Fried Rice is a super easy-to-make, healthy, and delicious rice recipe that can be prepared in less than 30 minutes. One of the best recipes to try for a busy day, weeknight dinner, or weekend lunch.This rice recipe is vegan and gluten-free
Provided by Kushi
Categories Dinner Entree Lunch Main Course
Number Of Ingredients 20
Steps:
- Heat oil in pan or wok on medium-high heat. Once the oil is hot, add onion, garlic, ginger, lemongrass, and saute until the onion becomes translucent and garlic turns fragrant.
- Add cashews and tofu (or paneer) and saute till it becomes light golden in color.
- Now add mangoes and all the veggies (bell pepper, baby corn, mushroom, spring onions, cilantro), sugar, salt to taste and saute it on medium-high flame for 2 to 3 minutes.
- Add the rice and cook on medium-high to high flame until you see that the rice is hot, looks dry, and some crispy bits are formed.
- Finally, add soy sauce and toss till combined. After 30 seconds to 1-minute switch off the flame. If you are serving it to kids, reserve their portions and then add red pepper flakes and pepper powder and toss for once last time.
- Thai Mango Fried Rice is ready. Garnish it with some more spring onions, basil, or cilantro. Serve and enjoy.
- If using leftover rice, then ignore this step. Else, add rice to the instant pot along with 1 1/2 cup of water.
- Close the lid with vent to Sealing Position. Press the pressure cook button and cook at high pressure for 3 minutes.
- Wait for the pressure to release naturally for 5 to 7 minutes. Then release the pressure manually by moving the handle to the venting position. Open the lid and fluff the rice using a fork. Transfer it to a wide plate and let it cool down completely.
- Press the sauté button. When it displays hot, pour oil into the inner pot of the instant pot.
- Add onion, garlic, ginger, and lemongrass and saute till onion becomes light and garlic becomes fragrant.
- Add tofu or paneer, cashews, and saute for a minute or till it becomes golden in color.
- Now add mangoes and all the veggies that you are going to add along with basil or cilantro, salt, sugar, and saute for 2 to 3 minutes.
- Add the rice and saute for another minute or until the rice becomes hot.
- Finally, add the soy sauce and toss till combined.
- Thai-style Mango Fried Rice is ready. Garnish it with some more spring onions, basil or cilantro, Serve and enjoy.
THAI SHRIMP AND MANGO FRIED RICE
The secret to Thai cooking is finding the right balance of flavors. In this recipe, sweet Thai chili sauce compliments shrimp, spinach, sugar snap peas, broccoli, peppers, mangos and fragrant jasmine rice. Garnish with chopped cilantro for a delectable dish.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Combine eggs and sesame oil. Set aside.
- Heat 1 tablespoon oil over high heat in large wok or frying pan.
- Add garlic and stir fry until fragrant, about 1 minute.
- Add shrimp, and cook until almost done, about 2 minutes.
- Push to the side of the wok, and add egg mixture to the center of the pan.
- Cook until set, about 1 minute, and then break up eggs. Push to sides of wok.
- Add rice and stir fry until until warm.
- Add soy sauce, fish sauce and sweet Thai chili sauce and stir to combine all ingredients.
- Add cooked vegetables, roasted cashews, green onions and mango.
- Stir until warm. Garnish with cilantro, bean sprouts and lime wedges.
- ENJOY!
Nutrition Facts : Calories 702, Fat 16, SaturatedFat 2.9, Cholesterol 217.7, Sodium 1640.3, Carbohydrate 106.5, Fiber 4, Sugar 1.4, Protein 29.9
THAI SHRIMP FRIED RICE
An easy version. Feel free to add some extra veggies, or sub another protein for the shrimp. This recipes lends itself to easily adjusting ingredients to your liking. Enjoy! Note: This will serve 2 as a main course or 4 as a side dish.
Provided by LifeIsGood
Categories Rice
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Stir all 'stir fry sauce' ingredients together in a cup until sugar dissolves. Set aside.
- Heat a wok or large frying pan over medium-high heat. Drizzle in 1-2 tablespoons oil, then add garlic and chili. Stir-fry 30 seconds to release the fragrance, then add shrimp. Stir-fry until shrimp turn pink and plump (2-3 minutes). If needed, add a little more oil or 1 teaspoons water to keep ingredients moist and sizzling.
- Add carrot and fresh coriander and continue stir-frying 1-2 more minutes.
- Add rice and drizzle the stir-fry sauce over. Use a large flat utensil or spoon, use a scooping motion to fry rice 2-3 minutes, or until sauce is well distributed.
- Push rice aside to clear a space in the middle of your pan. Add 1-2 teaspoons more oil, then crack in the egg. Quickly scramble egg, gradually combining it with surrounding rice.
- Remove from heat. Sprinkle over white pepper and stir in the green onion. Taste-test the dish for salt balance. At this point I usually add 2-4 teaspoons more fish sauce, as I like mine on the flavorful/salty side, but this also depends on how much rice you're making. If you happen to find it too salty, squeeze over some lime or lemon juice. Serve immediately and ENJOY!
Nutrition Facts : Calories 763.7, Fat 23.8, SaturatedFat 3.7, Cholesterol 93, Sodium 2334.2, Carbohydrate 120.2, Fiber 3.2, Sugar 6.9, Protein 15.6
THAI SPICY BASIL FRIED RICE
This is a great use of leftover rice. It's important to use Thai sweet basil to get the authentic Thai restaurant taste. And don't skip the fish sauce, it smells strong in the bottle, but it blends in nicely with the other ingredients when it's all put together. Also, make sure you use chilled rice, or you'll end up with mush.
Provided by Bolistoli
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together oyster sauce, fish sauce, soy sauce, and sugar. Set aside.
- Spray a wok or large frying pan with olive oil spray and heat over medium-high heat.
- Add the garlic and chili (or serrano) peppers and stir fry for 30 seconds.
- Add the red pepper and onion and stir fry until the onion is translucent. If using chicken or beef, add it with the the onion and red pepper. Cook until chicken is done, or beef is about medium.
- Push ingredients in the wok/pan aside and quickly scramble the egg.
- Add the oyster sauce mixture and stir everything together.
- Raise the heat to high and add the chilled rice. Stir until blended with the sauce and other ingredients, breaking up clumps of rice with the back of a spoon.
- Add more soy, oyster, or fish sauce, if necessary (or to taste).
- When everything is blended together and rice is hot, remove from heat and stir in the basil.
- Garnish with cilantro, if desired.
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