This recipe is a go-to for those who love takeout-style meals made at home. It’s quick, easy, and requires just one pan, which means minimal cleanup. The shrimp adds a protein boost while keeping things light, and the balance of sweet, salty, and umami flavors makes it truly addictive. Plus, it’s incredibly customizable with ingredients you likely already have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Jasmine rice (preferably day-old)
Large shrimp (peeled and deveined)
Garlic (minced)
Onion (chopped)
Carrot (diced)
Green onions (sliced)
Eggs
Soy sauce
Fish sauce
Oyster sauce
Sugar
Vegetable oil
Lime wedges (for serving)
Fresh cilantro or Thai basil (optional, for garnish)
Directions
Prepare the rice: Use leftover jasmine rice for the best texture. If using freshly cooked rice, let it cool and dry out slightly before frying.
Cook the shrimp: Heat oil in a large skillet or wok over medium-high heat. Add shrimp and cook until pink and just cooked through, about 2–3 minutes. Remove and set aside.
Sauté vegetables: In the same pan, add a bit more oil if needed. Add garlic and onion, and sauté until fragrant and slightly golden. Add carrots and cook for another 2–3 minutes.
Scramble the eggs: Push the vegetables to the side and crack the eggs into the pan. Scramble them gently until just set.
Combine ingredients: Add the cooked rice to the pan, breaking up any clumps. Stir in soy sauce, fish sauce, oyster sauce, and sugar. Mix well to coat everything evenly.
Add shrimp and green onions: Return the cooked shrimp to the pan along with green onions. Stir to combine and heat through.
Serve: Plate the fried rice and garnish with lime wedges and fresh herbs if desired. Serve hot.
Servings and timing
This recipe serves 4 people. Preparation time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes
Variations
Spicy Thai Shrimp Fried Rice: Add Thai chilies or a spoonful of chili paste for an extra kick.
Pineapple Fried Rice: Add chunks of fresh pineapple for a sweet, tropical twist.
Low-Sodium Option: Use low-sodium soy sauce and adjust other sauces to taste.
Vegetable-Packed: Add bell peppers, peas, or baby corn for more color and nutrients.
No Shrimp: Substitute chicken, tofu, or leave out the protein entirely for a vegetarian version.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, stir-fry in a skillet over medium heat until hot, or microwave in short intervals, stirring between each, to maintain texture. Avoid overcooking the shrimp during reheating to prevent rubbery texture.
FAQs
Can I use freshly cooked rice?
Yes, but freshly cooked rice can be too moist and sticky. It’s best to spread it out and let it cool and dry for 30–60 minutes before using.
What type of shrimp works best?
Large or medium shrimp, peeled and deveined, work best. Tail-off shrimp make it easier to eat, but you can leave tails on for presentation.
Can I make it without fish sauce?
Yes, though it adds authentic Thai flavor. You can substitute with extra soy sauce or a splash of lime juice for added depth.
Is jasmine rice required?
Jasmine rice is traditional and provides great aroma and texture, but any long-grain rice can be used in a pinch.
Can I make it spicier?
Absolutely. Add Thai bird’s eye chilies, red pepper flakes, or a spoonful of chili garlic sauce for heat.
How do I keep the shrimp from overcooking?
Cook the shrimp separately just until they turn pink and remove them from the heat immediately. Add them back in at the end to avoid overcooking.
Can I freeze shrimp fried rice?
It’s best enjoyed fresh, but you can freeze it in an airtight container for up to 2 months. Reheat gently in a skillet for best results.
What’s the best oil to use?
Use a neutral oil with a high smoke point like vegetable oil, canola, or peanut oil.
Do I need a wok?
A wok is great for even heat and quick stir-frying, but a large nonstick or stainless-steel skillet works just fine.
Can I double the recipe?
Yes, but be sure not to overcrowd the pan. Fry in batches if necessary to ensure everything gets evenly cooked and not steamed.
Conclusion
Thai Shrimp Fried Rice is a fast, flavorful dish that brings restaurant-quality flavor to your home kitchen with minimal effort. Whether you’re looking to use up leftover rice or craving a satisfying one-pan meal, this recipe delivers every time. It’s versatile, vibrant, and sure to become a favorite in your weekly rotation.
Thai Shrimp Fried Rice is a quick and flavorful stir-fry dish made with succulent shrimp, jasmine rice, vegetables, and savory Thai seasonings. It’s a perfect one-pan meal ready in under 30 minutes.
Ingredients
3 cups day-old jasmine rice
1 lb large shrimp, peeled and deveined
3 cloves garlic, minced
1 small onion, chopped
1 medium carrot, diced
2 green onions, sliced
2 eggs
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp oyster sauce
1 tsp sugar
2–3 tbsp vegetable oil
Lime wedges, for serving
Fresh cilantro or Thai basil, optional for garnish
Instructions
Prepare the jasmine rice in advance or use leftover rice. If using fresh rice, spread it out to cool and dry for 30–60 minutes.
Heat 1–2 tablespoons of oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2–3 minutes until pink and just cooked through. Remove and set aside.
In the same pan, add more oil if needed. Add garlic and onion, sauté until fragrant and slightly golden. Add diced carrots and cook for another 2–3 minutes.
Push the vegetables to one side of the pan and crack the eggs into the other side. Scramble until just set.
Add the rice to the pan, breaking up clumps. Stir in soy sauce, fish sauce, oyster sauce, and sugar. Mix well to combine and coat all ingredients evenly.
Return the cooked shrimp to the pan along with sliced green onions. Stir everything together and heat through.
Serve hot with lime wedges on the side and garnish with fresh cilantro or Thai basil if desired.
Notes
Use day-old rice for best texture and to prevent sogginess.Add Thai chilies or chili paste if you prefer a spicier dish.Substitute other proteins like chicken or tofu for variation.Do not overcook shrimp; add them back at the end to reheat.Use low-sodium soy sauce for a healthier version.
