Oh, the allure of Thai cuisine! It’s like a little explosion of flavor in every bite, right? I still remember the first time I tasted thai shrimp fried rice at this cozy little spot in my neighborhood. The combination of tender shrimp, vibrant vegetables, and that perfect hint of soy sauce just danced on my palate! It’s truly a dish that brings the essence of Thailand to your kitchen. Whenever I make it, I’m instantly transported back to that warm evening, savoring every bite. Plus, it’s so quick to whip up, making it the perfect weeknight meal. Trust me, once you try this recipe, you’ll be hooked! The balance of savory and slightly sweet flavors is just unbeatable, and I can’t wait for you to experience it too!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups cooked jasmine rice (preferably day-old for that perfect texture)
- 200 grams shrimp, peeled and deveined (get those sweet, juicy bites!)
- 1 cup mixed vegetables (like diced carrots, peas, and colorful bell peppers for a pop of flavor)
- 2 eggs, lightly beaten (these add richness and a lovely texture)
- 3 tablespoons soy sauce (for a savory, umami kick)
- 2 tablespoons fish sauce (this brings that authentic Thai flavor)
- 1 tablespoon vegetable oil (just enough to get things sizzling)
- 2 green onions, chopped (for that fresh, crunchy finish)
- 1 teaspoon garlic, minced (because yum, garlic!)
- 1 teaspoon ginger, minced (it adds a delightful warmth)
How to Prepare Thai Shrimp Fried Rice
Now, let’s get cooking! This is where the magic happens, and I promise you’re going to love every step of the process. Follow along, and let’s bring that delicious Thai flavor right to your table!
Step 1: Heat the Oil
First things first, grab a large pan or a wok and heat up that vegetable oil over medium heat. It’s crucial to get the oil nice and hot, but not smoking. You want it to shimmer and be ready for action! This helps to ensure that everything cooks evenly without sticking.
Step 2: Sauté Garlic and Ginger
Once your oil is hot, toss in the minced garlic and ginger. Oh, the aroma that fills your kitchen at this point is just heavenly! Sauté them for about a minute until they’re fragrant, but be careful not to let them burn; you want that lovely, golden smell, not a charred one!
Step 3: Cook the Shrimp
Now, it’s time to add the shrimp! Cook them until they turn a beautiful pink, which usually takes about 2-3 minutes. Be sure to keep an eye on them; overcooked shrimp can get rubbery, and we want tender, juicy bites! Once they’re perfectly pink, you can push them to the side of the pan.
Step 4: Scramble the Eggs
In the space you just created, pour in the lightly beaten eggs. Scramble them gently until they’re just set, which should take another minute or so. Then, mix everything together—those eggs will add a wonderful richness to your fried rice!
Step 5: Add Vegetables and Rice
Next, stir in your mixed vegetables and the cooked jasmine rice. Give it a good mix to ensure everything is well combined. You want every grain of rice to be coated in that delicious garlic-ginger flavor! Stir-fry for about 2-3 minutes until the veggies are just tender and everything is heated through.
Step 6: Incorporate Sauces
Now it’s time for the star players—the soy sauce and fish sauce! Pour them in and mix thoroughly. You can adjust the amount based on your taste preferences. If you like it saltier, add a bit more soy sauce, but take it easy; you can always add, but you can’t take away!
Step 7: Garnish and Serve
Finally, sprinkle those fresh chopped green onions on top for a pop of color and crunch. Serve your thai shrimp fried rice hot right from the pan; it’s the best way to enjoy it! You’ll love the way it looks and smells—trust me, your family will be lining up for seconds!
Why You’ll Love This Recipe
- Quick and easy to make—perfect for busy weeknights!
- Flavor-packed with the perfect balance of savory and slightly sweet notes.
- Customizable! You can easily add your favorite veggies or adjust the sauces.
- Healthy and satisfying, loaded with protein and nutrients.
- Gluten-free option available with simple ingredient swaps.
Tips for Success
Alright, let’s make sure your thai shrimp fried rice turns out absolutely perfect! Here are my top tips to guarantee each bite is bursting with flavor and texture:
- Use day-old rice: This is my secret weapon! Day-old jasmine rice dries out a bit in the fridge, which means it won’t clump together when you stir-fry it. If you don’t have leftover rice, just spread freshly cooked rice on a baking sheet and let it cool for about 30 minutes before using.
- Prep everything ahead: Chop your vegetables, mince the garlic and ginger, and have everything ready to go before you start cooking. This dish comes together quickly, and you don’t want to be scrambling (pun totally intended!) when the pan is hot.
- Adjust the sauces to your taste: Soy sauce and fish sauce can vary in saltiness, so start with the lower amounts suggested in the recipe. You can always add more if you prefer it saltier, but it’s harder to fix if it’s too salty!
- Don’t overcrowd the pan: If you’re making a larger batch, consider cooking in batches. Overcrowding the pan can lead to steaming instead of stir-frying, which means you won’t get that lovely, slightly crispy texture.
- Mix, don’t mash: When combining the rice and other ingredients, use a gentle folding motion rather than mashing everything together. You want to keep those grains intact for the best bite!
Follow these tips, and you’ll be well on your way to mastering this delicious dish! Enjoy every step of the process, and don’t forget to taste as you go—you’re gonna love it!
Nutritional Information
Let’s talk nutrition! When you whip up this delicious thai shrimp fried rice, you’re not just treating your taste buds; you’re also getting a decent dose of nutrition. Here’s a rough estimate of what you can expect per serving:
- Calories: About 350
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 150mg
- Sodium: 800mg
- Carbohydrates: 50g
- Fiber: 2g
- Sugar: 2g
- Protein: 20g
Keep in mind that these values are estimates and can vary depending on the specific ingredients you use. But the great news is, you’re still enjoying a meal that’s packed with protein and a good balance of carbs and fats. It’s a delicious way to fuel your day!
FAQ Section
You might have a few questions swirling in your mind about making the perfect thai shrimp fried rice. Don’t worry, I’ve got you covered! Here are some of the most common questions I get, along with my answers to ensure your dish turns out fantastic.
Can I use fresh shrimp instead of frozen?
Absolutely! Fresh shrimp will give you a wonderful texture and flavor. Just make sure they’re peeled and deveined, and you’re good to go!
What type of rice is best for fried rice?
Jasmine rice is my go-to because it has a lovely aroma and fluffy texture. However, you can also use basmati or even short-grain rice if that’s what you have on hand. Just remember, day-old rice works best!
Can I make this dish vegetarian?
Yes! You can easily swap out the shrimp for tofu or just load up on more veggies. Use soy sauce and vegetable broth for seasoning, and you’ll still have a delicious dish!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just make sure to reheat it on the stovetop or microwave until heated through. Add a splash of water if it seems dry to help bring it back to life!
Can I freeze thai shrimp fried rice?
Yes, you can freeze it! Just let it cool completely before transferring it to a freezer-safe container. It should last about a month. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stovetop!
Storage & Reheating Instructions
So, you’ve made a big batch of that delicious thai shrimp fried rice, and now you’ve got some leftovers? No worries—you can easily store them and enjoy them later! Here’s how to keep that yummy flavor intact.
First things first, let the fried rice cool down to room temperature. Once it’s cooled, transfer it into an airtight container. This will help prevent any moisture from getting in and making it soggy. You can store it in the fridge for up to 3 days. Just make sure to label it with the date, so you know when it was made!
If you want to save it for longer, you can freeze it! Portion the fried rice into freezer-safe bags or containers, leaving a little space for expansion. It should last about a month in the freezer. When you’re ready to enjoy it again, just take it out and let it thaw in the fridge overnight.
Now, for reheating, I recommend using the stovetop method if you can. Just heat a little oil in a pan over medium heat, add your fried rice, and stir it around until it’s heated through. If it seems a bit dry, add a splash of water or a tiny bit of soy sauce to help bring back that delicious texture. You want it to be just as tasty as the first time!
If you’re in a hurry, you can use the microwave, but I find it’s not as satisfying. Just put it in a microwave-safe dish, cover it (to prevent splatters!), and heat it in short intervals, stirring in between until it’s warm. Don’t forget to check the temperature before digging in!
With these simple steps, you can enjoy your thai shrimp fried rice even after it’s been stored. Happy eating!
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Thai Shrimp Fried Rice: 7 Reasons You’ll Love This Dish
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A flavorful Thai shrimp fried rice dish that combines shrimp, vegetables, and rice with a savory sauce.
Ingredients
- 2 cups cooked jasmine rice
- 200 grams shrimp, peeled and deveined
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon vegetable oil
- 2 green onions, chopped
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
Instructions
- Heat oil in a pan over medium heat.
- Add garlic and ginger, sauté for 1 minute.
- Add shrimp and cook until pink.
- Push shrimp to the side, add beaten eggs, scramble until cooked.
- Add mixed vegetables and cooked rice, stir well.
- Pour in soy sauce and fish sauce, mix thoroughly.
- Garnish with green onions and serve hot.
Notes
- Use day-old rice for better texture.
- Adjust sauce according to taste.
- Feel free to add more vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg
Keywords: thai shrimp fried rice
