Lunch · 20 min · thai

Thai Fried Rice with Shrimp (Khao Pad Goong)

Weeknight-friendly Thai cooking: Thai Fried Rice with Shrimp (Khao Pad Goong) comes together in 20 minutes with cooked jasmine rice, shrimp, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 4 cups Cooked jasmine rice
• 12 oz Shrimp
• 2 Eggs
• 2 tbsp Soy sauce
• 1 tbsp Fish sauce
• 1 tsp White pepper
• 4 Scallions
• 1/2 Cucumber
• 1 Lime
• 2 tbsp Vegetable oil

Steps

1. Day-old refrigerated jasmine rice is the secret. Fresh rice is too moist and turns gummy. If all you have is fresh, spread it on a tray and chill it uncovered for an hour to dry the surface.
2. Beat the eggs with a pinch of salt and scramble them in a smoking-hot wok with 1 tablespoon of oil, breaking them into ribbons. Remove before they fully set. They finish cooking later.
3. Add another tablespoon of oil and sear the shrimp 1 minute per side until just pink and curled. Pull them out too; overcooked shrimp in fried rice is a small tragedy.
4. Add the rice to the hot wok, pressing it into the surface so the grains toast and pick up a little color. Drizzle the soy sauce and fish sauce around the edge of the wok so they sizzle and caramelize before hitting the rice.
5. Toss in the white pepper, eggs, and shrimp, and stir-fry 2 minutes until everything is heated through and the rice grains dance separately.
6. Serve with the sliced scallions, cucumber rounds, and lime wedges. A squeeze of lime over the top is not optional. It wakes the whole plate up.

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