Name: Easy Thai Shrimp Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 8 ounces large shrimp, peeled and deveined; 3 cups day-old jasmine rice, cold; 2 tablespoons vegetable oil; 3 cloves garlic, minced; 2 green onions, sliced (white and green parts separated); 2 eggs; 1 tablespoon soy sauce; 1 tablespoon fish sauce; 1 tablespoon Thai chili paste or Sriracha; 1 tablespoon lime juice, freshly squeezed; 2 tablespoons chopped cilantro (optional)

Thai cuisine always finds a way to hit that perfect balance of salty, sweet, and spicy. This Easy Thai Shrimp Fried Rice is a weeknight dream—savory, bold, and ready in just 30 minutes. It turns simple ingredients into a deeply satisfying dish layered with umami and a pop of freshness.

Whether you’re craving takeout or want to put leftover rice to good use, this recipe brings restaurant-style flavor right to your skillet. Juicy shrimp, garlic, and Thai seasonings mingle with veggies and rice, and every bite is kissed with just enough heat and citrusy lift from lime. It’s not just fast; it’s addictively flavorful.

What Kind of Shrimp Should I Use?

Look for large shrimp, peeled and deveined, ideally with tails removed for easier eating. Frozen shrimp works beautifully—just thaw and pat dry before cooking to ensure that signature golden sear. Fresh shrimp is always great if you can get it, but the convenience of frozen makes this dish even more of a quick win.

Ingredients for the Easy Thai Shrimp Fried Rice

Shrimp – The star of the dish. Large, juicy shrimp bring the protein and that signature seafood sweetness.

Day-old Jasmine Rice – Essential for perfect fried rice. Cold, dry rice helps achieve that crispy, separated texture without getting mushy.

Garlic – For bold aromatics that infuse the oil and shrimp with flavor.

Green Onions – They add brightness and a little crunch to contrast the richness.

Soy Sauce + Fish Sauce – A duo that delivers deep umami and Thai authenticity.

Eggs – Lightly scrambled into the rice, they add silkiness and extra richness.

Lime Juice – A squeeze at the end wakes up the whole dish with fresh acidity.

Thai Chili Paste (or Sriracha) – Adds spicy depth and a touch of sweetness.

Vegetable Oil – For high-heat cooking that crisps the rice and shrimp beautifully.

Cilantro (optional) – For a fresh, herbal garnish that pairs perfectly with lime.

How To Make the Easy Thai Shrimp Fried Rice

Step 1: Sear the Shrimp

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the shrimp in a single layer. Sear for about 1–2 minutes per side until they’re pink and just cooked through. Remove and set aside.

Step 2: Scramble the Eggs

In the same pan, add a touch more oil if needed. Crack in the eggs and gently scramble them until just set. Push to the side of the skillet.

Step 3: Build the Aromatics

Add minced garlic and the white parts of the green onions. Sauté for 30 seconds until fragrant. This step lays the flavorful base for the rice.

Step 4: Fry the Rice

Add your cold, day-old jasmine rice. Break up any clumps and stir-fry it into the aromatics for about 2–3 minutes. Let some bits crisp slightly for texture.

Step 5: Season Everything

Pour in soy sauce, fish sauce, and your chili paste or Sriracha. Stir thoroughly so every grain gets coated in flavor. Toss in the cooked shrimp and scrambled egg.

Step 6: Add Greens & Freshness

Stir in the green parts of the green onions. Remove from heat, then squeeze fresh lime juice over the top. Garnish with cilantro if you like.

Step 7: Serve Hot

Plate it up while it’s steaming and serve immediately. Optional: add extra chili sauce or a lime wedge on the side for extra zing.

How to Serve and Store Easy Thai Shrimp Fried Rice

This fried rice is best served fresh and hot from the skillet. Spoon it into shallow bowls and serve with extra lime wedges or a sprinkle of fresh chili for those who like it fiery. It pairs beautifully with a light cucumber salad or Thai iced tea if you’re building a full meal.

To store leftovers, let the rice cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 3 days. To reheat, warm it in a skillet over medium heat with a splash of oil or a few drops of water to restore moisture. Avoid microwaving if possible, as it can make the shrimp rubbery.

Frequently Asked Questions

Can I use brown rice instead of jasmine rice?

Yes! Brown rice adds a nutty flavor and extra fiber. Just make sure it’s fully cooked and chilled before stir-frying.

What vegetables can I add?

Feel free to toss in diced bell peppers, peas, shredded carrots, or even baby spinach. Just cook them slightly before adding the rice.

Can I make this recipe gluten-free?

Absolutely. Use gluten-free soy sauce (or tamari) and make sure your fish sauce is certified gluten-free.

Is it okay to use pre-cooked shrimp?

Yes, but add it at the end just to warm through. Overcooking can make pre-cooked shrimp tough.

How spicy is this dish?

The spice level depends on the amount and type of chili paste you use. Start with a small spoonful and adjust to your heat preference.

Can I meal prep this?

Definitely. Make a big batch, portion it into containers, and store for weekday lunches. It reheats well and keeps its flavor.

Want More Thai-Inspired Dishes to Try?

If you loved this Easy Thai Shrimp Fried Rice, here are some more delicious ideas to explore next:

Try the Easy Thai Red Curry Dumpling Soup if you’re craving something cozy and spicy.
For another shrimp-forward meal, the Cajun Shrimp Scampi offers buttery, bold flavors with minimal effort.
The Sweet Garlic Chicken in the Crockpot makes a fantastic weeknight main with sticky-sweet umami.
Don’t miss the Texas Roadhouse Butter Chicken Skillet for a Southern-style skillet dish that delivers big flavor.
And if rice is your thing, the Dirty Rice with Ground Beef is another great skillet-style recipe to bookmark.

📌 Save this recipe to your Pinterest dinner board so it’s easy to find the next time shrimp cravings hit: Life with Jam on Pinterest

Let me know how your fried rice turned out! Did you kick up the heat or add your own twist? I love hearing how you make these recipes your own. Drop a comment and let’s cook together again soon!

Easy Thai Shrimp Fried Rice

Author: Jam Scott
Total Time: 25 minutes
Yield: 3 servings

Print Recipe

Description

Easy Thai Shrimp Fried Rice is a 30-minute dish packed with bold flavor, juicy shrimp, and vibrant Thai aromatics. Perfect for using leftover rice and better than takeout—this skillet meal is fast, filling, and full of spicy, citrusy flair.

Instructions

1. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and cooked through. Remove and set aside.

2. In the same skillet, add a bit more oil if needed. Crack in the eggs and scramble gently until just set. Push to one side.

3. Add garlic and white parts of the green onions. Sauté for 30 seconds until fragrant.

4. Add jasmine rice, breaking up clumps. Stir-fry 2–3 minutes to warm and slightly crisp the rice.

5. Pour in soy sauce, fish sauce, and chili paste. Stir to coat all rice evenly. Add shrimp and eggs back to the skillet.

6. Stir in green onion tops. Turn off heat. Squeeze lime juice over and toss to finish.

7. Garnish with cilantro if using. Serve hot with extra lime or chili sauce.