Thai Fried Rice Recipe with Shrimp (Khao Pad Goong ข้าวผัดกุ้ง)

shrimp

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians; chicken thighs are more budget-friendly.

Make picnic bla by mixing 3 tablespoons of fish sauce, 5 finely sliced chilies, and juice from 1/2 lime in a small bowl; set aside.

Peel the heads and shells off the shrimp, leaving the tails on.

Coarsely mince 2 cloves of garlic and slice 1/2 small white onion into wedges.

Slice 3-4 green onions finely and cut 1 big leaf of Chinese broccoli into 1 cm strips.

Heat 1 tablespoon of vegetable oil in a wok until hot.

Add minced garlic and stir-fry for about 15 seconds.

Add shrimp and stir-fry for about 30 seconds until cooked.

Add half of the day-old rice and stir to soak up shrimp juices for a few seconds.

Push rice to one side, crack in 1 egg, scramble it, and mix it with shrimp and rice until cooked through.

Add the rest of the rice, 1/2 tablespoon of soy sauce, 1/2 tablespoon of oyster sauce, and a pinch of sugar; stir-fry for another 15 seconds.

Add the Chinese broccoli and sliced white onion; fry for another 30 seconds.

Toss in the green onions and stir for a few more seconds before removing from heat.

Serve with a wedge of lime, sprinkle of pepper, and the picnic bla on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens