Easy Thai Shrimp Fried Rice

Save this recipe on:

Easy Thai Shrimp Fried Rice is a savory, aromatic stir-fried rice dish that combines plump, juicy shrimp with fragrant jasmine rice, eggs, crisp vegetables, and bold Thai flavors. With a perfect balance of salty, spicy, and slightly sweet notes, it’s a go-to meal for busy weeknights or when you’re craving something flavorful but quick to prepare.

The beauty of this dish lies in its simplicity—each ingredient complements the next without overwhelming the palate. From the smoky aroma of the wok to the subtle heat of Thai chili and the freshness of green onions, this fried rice recipe delivers restaurant-style quality in under 30 minutes.

Why You’ll Love This Easy Thai Shrimp Fried Rice

• Packed with bold Thai flavors in every bite.
• Quick and easy to make—ready in about 25 minutes.
• A complete meal in one pan with protein, carbs, and veggies.
• Great for using up leftover rice.
• Customizable to suit your spice tolerance or available ingredients.

Preparation Phase & Tools to Use

Before diving into the cooking, gather these essential tools:

• Wok or Large Skillet: A wok’s shape distributes heat evenly and allows for tossing ingredients without spilling.
• Spatula or Wooden Spoon: Ideal for stir-frying, a spatula helps to scrape up the flavorful bits at the bottom of the pan.
• Mixing Bowls: Needed for prepping the shrimp, beating eggs, and organizing pre-chopped ingredients.
• Sharp Knife and Cutting Board: Important for slicing vegetables and deveining shrimp.
• Measuring Spoons and Cups: To ensure the sauce ingredients are perfectly balanced.

Each tool plays a crucial role in making the process smoother, more efficient, and delivering the right texture and flavor.

Preparation Tips

Use cold, day-old jasmine rice for best results—freshly cooked rice can become mushy. If you don’t have leftover rice, spread freshly cooked rice on a tray and refrigerate for at least 30 minutes. Pat the shrimp dry before cooking to help them sear rather than steam. Have all your ingredients prepped and ready before turning on the heat; Thai fried rice comes together quickly and requires constant movement in the pan. Lastly, adjust the seasoning at the end—fish sauce, lime juice, or sugar can bring balance if needed.

---

Ingredients for this Easy Thai Shrimp Fried Rice

• 2 tablespoons vegetable oil
• 1 pound medium shrimp, peeled and deveined
• 3 cups cooked jasmine rice (preferably cold, day-old rice)
• 2 large eggs, lightly beaten
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1/2 cup chopped green onions (scallions)
• 1/2 cup shredded carrots (optional)
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1/2 teaspoon ground white pepper (or black pepper)
• 1 Thai chili, finely chopped (optional, for heat)
• Lime wedges (for serving)
• Fresh cilantro leaves (for garnish)

Step 1: Prep the Ingredients

Start by peeling and deveining the shrimp if not already done. Pat them dry with paper towels to ensure they sear well. Chop the onions, garlic, green onions, carrots, and chili. Beat the eggs in a small bowl. Measure out all the sauces and have your rice ready to go.

Step 2: Cook the Shrimp

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Once hot, add the shrimp and cook for about 2-3 minutes per side or until they turn pink and slightly browned. Remove the shrimp and set them aside.

Step 3: Scramble the Eggs

In the same wok, add a bit more oil if needed and pour in the beaten eggs. Scramble gently until just cooked, then push them to one side of the pan.

Step 4: Sauté the Aromatics

Add the chopped onion and garlic to the empty side of the wok and sauté for 1-2 minutes until fragrant and slightly golden. If using, toss in the shredded carrots and Thai chili now and stir-fry for another minute.

Step 5: Add the Rice

Increase the heat to high and add the cold cooked jasmine rice to the pan. Break up any clumps and stir-fry it with the aromatics and eggs until evenly mixed and heated through.

Step 6: Season the Fried Rice

Pour in the soy sauce, fish sauce, oyster sauce, sugar, and white pepper. Stir everything well to coat the rice evenly with the sauces. Let the rice sit for 30 seconds without stirring to get a light char, then stir again.

Step 7: Return the Shrimp

Add the cooked shrimp back into the wok. Toss to combine and heat through, allowing the flavors to meld.

Step 8: Finish with Freshness

Turn off the heat and stir in chopped green onions. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and lime wedges on the side for an extra pop of brightness.

---

Notes

Using day-old jasmine rice is the secret to getting that classic fried rice texture—slightly chewy, never soggy. Freshly cooked rice retains too much moisture and can turn your dish mushy. Customize your Thai Shrimp Fried Rice with veggies like bell peppers, snap peas, or baby corn. If you’re sensitive to heat, skip the Thai chili or replace it with a milder chili variety. For an umami boost, add a splash of light soy sauce toward the end, or top with crispy shallots for crunch.

Watch Out for These Mistakes While Cooking

• Using freshly cooked rice: It tends to be too moist, which makes the dish soggy.
• Overcooking the shrimp: Shrimp cook quickly and can become rubbery if left too long.
• Not prepping ingredients in advance: Fried rice cooks fast—if you’re not ready, you’ll fall behind.
• Overcrowding the pan: A crowded pan leads to steaming instead of frying. Cook in batches if necessary.
• Skipping the high heat: Stir-frying requires high heat to develop that smoky, wok-charred flavor.

Storage Instructions

Let the fried rice cool to room temperature before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. To reheat, use a skillet or wok over medium heat rather than the microwave for best texture. Add a splash of water or oil if the rice seems dry. This dish does not freeze well due to the shrimp and egg.

Estimated Nutrition (Per Serving)

• Calories: 420 kcal
• Protein: 28g
• Carbohydrates: 38g
• Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 210mg
• Sodium: 950mg
• Fiber: 2g
• Sugar: 3g

Frequently Asked Questions

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking to avoid excess moisture.

What type of rice is best?

Day-old jasmine rice is ideal due to its slightly dry texture and fragrance.

Is there a substitute for fish sauce?

You can use soy sauce or a splash of Worcestershire sauce for a similar umami flavor.

Can I make this dish vegetarian?

Yes, replace shrimp with tofu or additional vegetables and omit fish sauce or use a vegan alternative.

How spicy is this dish?

It has a mild to medium heat level. Adjust or omit the Thai chili to your preference.

What oil is best for stir-frying?

Neutral oils like vegetable, canola, or peanut oil work well due to their high smoke point.

Can I make it ahead of time?

It tastes best fresh but can be cooked in advance and reheated. Just don’t overcook the shrimp when reheating.

Do I need a wok to make this?

Not necessarily. A large nonstick skillet will work fine—just ensure it heats evenly and gets hot enough.

Conclusion

Easy Thai Shrimp Fried Rice is a crave-worthy, quick meal that hits every note—savory, spicy, and satisfying. With minimal prep and pantry-friendly ingredients, it’s a foolproof recipe for busy nights or impressing guests without the fuss. Whether you’re a fried rice fanatic or a Thai food newbie, this dish promises to deliver bold flavor and comfort in every bite.

---

Print

Save this recipe on: