Thai Fried Rice with Shrimp (Khao Pad) is a beloved Thai street food classic—fragrant jasmine rice stir-fried with juicy shrimp, egg, crisp vegetables, and umami-rich seasonings. Unlike Chinese fried rice, the Thai version stands out with its use of fish sauce, lime, and fresh garnishes for a light, savory, and slightly tangy profile. This quick, one-pan meal is both satisfying and refreshingly balanced.
Why You’ll Love This Recipe
- Fast and easy: Ready in under 30 minutes—perfect for a busy day.
- Authentic Thai flavors: Fish sauce, jasmine rice, lime, and herbs bring signature depth.
- Versatile: Swap shrimp for chicken, pork, or tofu to suit your preferences.
- One-pan meal: Minimal cleanup and maximum flavor.
- Light and satisfying: Great as a lunch, dinner, or even a side dish.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- cooked jasmine rice (preferably day-old)
- vegetable oil
- garlic
- small onion
- carrot
- eggs
- medium shrimp (peeled and deveined)
- soy sauce
- fish sauce
- sugar
- white pepper
- green onions
- cucumber slices (for garnish)
- tomato slices (for garnish)
- lime wedges (for serving)
directions
- Prepare Rice: Use cold, day-old jasmine rice for the best texture. Before cooking, break apart any clumps with a fork or your hands to ensure even frying.
- Sauté Aromatics: Heat vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and chopped onion. Stir-fry for 1–2 minutes until fragrant and translucent.
- Cook Shrimp & Veggies: Add the shrimp and julienned carrot to the pan. Stir-fry for about 2–3 minutes, or until the shrimp turn pink and opaque.
- Add Egg: Push everything to one side of the pan. Pour the beaten eggs into the empty space. Lightly scramble until just set, then mix into the shrimp and vegetables.
- Add Rice: Add the jasmine rice to the wok. Stir-fry everything together, breaking up any remaining clumps and ensuring even distribution.
- Season: Add the soy sauce, fish sauce, sugar, and white pepper. Toss well until the rice is evenly coated and slightly caramelized.
- Finish: Stir in chopped green onions. Taste and adjust seasoning if needed.
- Serve: Plate the fried rice with fresh cucumber and tomato slices on the side. Add lime wedges for squeezing over the top just before eating.
Servings and timing
Servings: 2–3
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- Make it spicy: Add sliced Thai chilies or chili flakes for a spicy version (Khao Pad Prik).
- Use other proteins: Substitute shrimp with chicken, pork, beef, or tofu.
- Vegetarian option: Omit shrimp and fish sauce; use soy sauce and a dash of mushroom sauce for umami.
- Add pineapple: For a tropical twist, stir in pineapple chunks at the end for sweet and savory contrast.
- Boost greens: Add chopped bok choy, baby spinach, or Thai basil for extra nutrients and flavor.
storage/reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet or wok over medium heat with a splash of water or oil until warmed through. Avoid microwaving for best texture.
Freezing: Not recommended, as rice can become dry or grainy after thawing.
FAQs
What makes Thai fried rice different from Chinese fried rice?
Thai fried rice uses jasmine rice, fish sauce, and fresh lime, giving it a lighter, more aromatic and subtly tangy profile compared to soy sauce-heavy Chinese fried rice.
Can I use freshly cooked rice?
Day-old rice is preferred as it is drier and prevents the dish from becoming mushy. If using fresh rice, spread it out on a tray and cool it quickly before frying.
What kind of fish sauce should I use?
Use Thai-style fish sauce for authentic flavor. Brands like Tiparos, Squid Brand, or Red Boat are popular choices.
How do I know when the shrimp is cooked?
Shrimp turn pink and opaque when fully cooked. Avoid overcooking to prevent a rubbery texture.
Can I make this dish in advance?
It’s best enjoyed fresh, but you can prep ingredients ahead and quickly stir-fry before serving.
What oil is best for frying?
Neutral oils like vegetable, canola, or peanut oil work best due to their high smoke point.
Is this dish gluten-free?
It can be if you use gluten-free soy sauce and fish sauce. Always check labels to confirm.
Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before cooking to avoid excess moisture in the pan.
What vegetables can I add?
You can add peas, corn, green beans, bell peppers, or baby spinach for extra color and nutrition.
How do I keep the rice from clumping?
Break up the rice before adding it to the pan, and use high heat to quickly separate and stir-fry the grains.
Conclusion
Thai Fried Rice with Shrimp (Khao Pad) is a vibrant, flavor-packed dish that brings authentic Thai street food to your home kitchen. With its tender shrimp, fragrant jasmine rice, and perfectly balanced seasonings, it’s a quick, wholesome meal that’s endlessly adaptable and sure to become a go-to favorite. Serve with fresh lime, cucumbers, and tomatoes for the perfect finishing touch.
PrintThai Fried Rice with Shrimp (Khao Pad)
Thai Fried Rice with Shrimp (Khao Pad) is a fragrant and savory stir-fry made with jasmine rice, shrimp, egg, and vegetables, seasoned with soy sauce, fish sauce, and a hint of lime. This quick, one-pan dish is perfect for lunch or dinner and bursting with Thai flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
- Diet: Halal
Ingredients
- 3 cups cooked jasmine rice (preferably day-old)
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 carrot, julienned
- 2 eggs, lightly beaten
- 10 medium shrimp, peeled & deveined
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 2 green onions, chopped
- Fresh cucumber & tomato slices, for garnish
- Lime wedges, for serving
Instructions
- Ensure rice is cold and clump-free before using. Day-old jasmine rice works best for texture.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic and chopped onion. Stir-fry until fragrant and translucent.
- Add shrimp and julienned carrots. Stir-fry for 2–3 minutes until shrimp are pink and cooked through.
- Push everything to one side of the pan. Pour in beaten eggs and scramble lightly. Once mostly cooked, combine with shrimp and vegetables.
- Add the cooked jasmine rice. Break up any remaining clumps and stir-fry to combine with other ingredients.
- Season with soy sauce, fish sauce, sugar, and white pepper. Stir well so the rice is evenly coated.
- Add chopped green onions and stir briefly to incorporate. Remove from heat.
- Serve hot, garnished with cucumber slices, tomato wedges, and lime wedges on the side.
Notes
- Use authentic Thai fish sauce and jasmine rice for the best flavor.
- Add Thai chilies or chili flakes if you prefer a spicy version (Khao Pad Prik).
- This dish is easily adaptable—substitute shrimp with chicken, pork, or tofu as desired.
- Garnish with fresh cilantro or a fried egg for extra richness.
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 5g
- Sodium: 870mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 185mg