Spicy Thai Fried Rice With Shrimp (Khao Phad Kung)
This easy shrimp fried rice is restaurant quality. Fresh or frozen shrimp are quickly stir-fried with garlic and onions. Add the cooked rice, a couple of eggs, frozen peas, plus a flavorful chili sauce, and you have a fried rice recipe that is sure to please everyone, even your kids.
Ingredients
For the Stir-Fry Chili Sauce
2 tablespoons fish sauce
1/2 teaspoon shrimp paste, or 1/2 tablespoon fish sauce
1 teaspoon sugar
2 tablespoons soy sauce
2 teaspoons chili sauce, such as nam prik pao, more for serving
1 pinch ground black pepper
For the Fried Rice
2 1/2 tablespoons peanut oil, divided
3 to 4 cloves garlic, minced
1/4 cup minced onion
3 to 4 tablespoons white cooking wine
8 to 12 medium shrimp, shelled
2 large eggs
4 cups cooked rice, preferably one to three days old, refrigerated
1/2 to 3/4 cup frozen peas, or mixed vegetables
1/2 cup cashews, optional
Fresh lime or lemon juice, to taste, optional
1 medium scallion, thinly sliced, for garnish
Sliced fresh chiles, optional, for serving
Instructions
Gather the ingredients.
Combine the stir-fry sauce ingredients together. Set aside.
Warm a wok or large frying pan over medium-high heat.
Add 2 tablespoons of the peanut oil plus the garlic and onion. Stir-fry 30 seconds to 1 minute or until fragrant.
Add cooking wine and continue stir-frying another 2 minutes, or until the onion begins to soften.
Add the shrimp. Stir-fry 2 to 3 minutes, or until shrimp have turned pink and plump.
Push shrimp to the side of the pan. Add the remaining 1/2 tablespoon peanut oil, then crack eggs into the pan.
Quickly fry to scramble, about 1 minute.
Keep the wok or frying pan hot for these last few steps (high heat). Add the rice, frozen peas and/or mixed vegetables, and cashews (if using). Drizzle the stir-fry sauce over that.
Quickly begin “tossing” the rice in the wok/pan, using 2 utensils and a tossing-like motion (lifting from the bottom of the pan).
Continue “stir-frying” in this way 3 to 7 minutes, or until rice and peas/vegetables are hot.
Remove from heat and taste-test. For greater flavor, add a little more fish sauce until desired taste is achieved. If it tastes too salty, add a few squeezes of fresh lime or lemon juice.
Top with sliced scallion and serve hot straight from the wok/pan. For those who like it extra spicy, add freshly cut chile pepper or serve with more nam prik pao on the side. Enjoy!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good seafood and rice pages.
Spicy Thai Fried Rice With Shrimp (Khao Phad Kung)