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.
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)
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.
Notes
Use cold, day-old rice to avoid soggy texture and get crispy grains.
Don’t overcook shrimp—just until pink and curled.
Lime juice added at the end brightens all the savory flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 860mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 240mg
Keywords: shrimp fried rice, Thai dinner, easy stir-fry