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Thai Shrimp Fried Rice

A delightful dish combining shrimp with colorful vegetables and fluffy jasmine rice, perfect for family gatherings or cozy dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked jasmine rice Day-old rice works best for frying.
  • 1/2 lb shrimp, peeled and deveined Fresh or frozen is acceptable.
  • 2 tablespoons vegetable oil For frying.
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 cup mixed vegetables (peas, carrots, bell peppers) Any mix of your choice.
  • 2 eggs, beaten
  • 3 tablespoons soy sauce Adjust to taste.
  • 1 tablespoon fish sauce
  • 1 teaspoon sesame oil
  • 2 green onions, chopped For garnish.
  • to taste lime wedges For serving.

Method
 

Preparation
  1. Make sure your shrimp are peeled, deveined, and ready to go. Have your vegetables diced and rice cooked.
Cooking
  1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
  2. Add the shrimp to the pan and cook until they are pink and firm, about 3-4 minutes. Remove them from the pan and set aside.
  3. In the same pan, add the diced onion and minced garlic. Sauté until softened and fragrant, roughly 2-3 minutes.
  4. Toss in the mixed vegetables and cook for another 2-3 minutes until tender.
  5. Create a space in the center of the pan, then pour in the beaten eggs. Scramble until cooked, then mix with the vegetable medley.
  6. Stir in the cooked jasmine rice, shrimp, soy sauce, fish sauce, and sesame oil. Mix everything thoroughly over high heat for about 3-4 minutes.
  7. Toss in the chopped green onions, combining all the flavors.
  8. Serve hot with lime wedges to squeeze over the top.

Notes

Substitutions: If you can’t find shrimp, use halal chicken or tofu. Prepare all ingredients beforehand for quicker cooking. Avoid mushy rice by using cold, day-old rice. Store leftovers in an airtight container for up to 3 days.