Easy Thai Shrimp Fried Rice

Why I Love This Recipe

I love how this fried rice turns simple ingredients into a dish that’s full of bold flavor and texture. The shrimp cook up tender and juicy, while the day-old jasmine rice absorbs all the savory goodness of the Thai-style sauce. It’s also a great way to use leftovers and easy to customize with whatever veggies or proteins I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound shrimp, peeled and deveined

• 3 cups day-old cooked jasmine rice, cold

• 3 cloves garlic, minced

• 1 small shallot, finely chopped

• 2 green onions, sliced (white and green parts separated)

• 2 eggs

• 2 tablespoons neutral oil (like canola or avocado oil)

• 1 tablespoon Thai soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon fish sauce

• ½ teaspoon sugar

• ¼ teaspoon white pepper

• 1 lime, cut into wedges

Optional for serving:

• Sliced cucumber

• Fresh cilantro

• Thai chilies

Directions

1. Prepare the shrimp
   I pat the shrimp dry and season lightly with salt and white pepper.

2. Heat the pan and cook the shrimp
   I heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Once hot, I add the shrimp and cook them for 1–2 minutes per side, just until pink and cooked through. Then I remove them from the pan and set them aside.

3. Sauté aromatics
   I add the remaining oil to the same pan. I stir in the garlic, shallot, and the white parts of the green onions and sauté for about 30 seconds until fragrant.

4. Scramble the eggs
   I push the aromatics to the side of the pan and crack in the eggs. I scramble them gently until just set, then mix everything together.

5. Add the rice
   I break up the cold jasmine rice with my hands before adding it to the pan. I stir-fry for 2–3 minutes, pressing and tossing to heat it through evenly.

6. Season the rice
   I add the soy sauce, oyster sauce, fish sauce, sugar, and white pepper. I stir well to coat every grain in the flavorful sauce.

7. Return the shrimp
   I toss the cooked shrimp back into the pan and stir everything together for another minute to combine the flavors.

8. Serve
   I remove the pan from heat and top the rice with the green parts of the green onions. I squeeze over some fresh lime juice and serve with optional sliced cucumber, cilantro, or Thai chilies for extra brightness and heat.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

• Calories: 385 kcal per serving

Variations

Sometimes I add diced carrots, peas, or bell peppers for more veggies. I’ve also made this with chicken, tofu, or leftover pork when I’m out of shrimp. For extra heat, I’ll stir in some chili paste or sliced Thai chilies during the cooking process.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I reheat them in a skillet over medium heat with a splash of water or oil to bring back the moisture. It also heats well in the microwave, though I give it a good stir halfway through to ensure even reheating.

FAQs

Can I use freshly cooked rice?

It’s best to use day-old rice because it’s drier and holds up better during stir-frying. Fresh rice can turn mushy, but if I must use it, I spread it out on a tray to cool and dry out a bit before cooking.

What can I substitute for fish sauce?

I’ve used extra soy sauce with a splash of lime juice or a bit of hoisin sauce when I’m out of fish sauce. It changes the flavor slightly but still tastes great.

Is this recipe spicy?

It’s not spicy unless I add chili sauce or Thai chilies. The base recipe is mild and easy to adjust for heat preferences.

Can I make this dish ahead of time?

Yes, I often cook the rice and prep the shrimp and aromatics ahead. When it’s time to cook, everything comes together in just minutes.

What’s the best shrimp to use?

I like using medium or large peeled and deveined shrimp. I make sure they’re dry before cooking so they sear nicely and don’t steam.

Conclusion

This Easy Thai Shrimp Fried Rice is a quick, flavorful meal that brings bold Thai flavors to the table with minimal time and effort. Whether I’m using it as a weeknight dinner solution or a way to use up leftovers, it always comes out delicious, satisfying, and full of crave-worthy flavor.

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