Thai Fried Rice With Shrimp (Khao Phad Kung)

Thai Fried Rice With Shrimp (Khao Phad Kung)

This easy shrimp fried rice is restaurant-quality (or better). Fresh or frozen shrimp are quickly stir-fried with garlic and onions.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Combine the stir-fry sauce ingredients together. Set aside.
  3. Step 3

    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.
  4. Step 4

    Add cooking wine and continue stir-frying another 2 minutes, or until the onion begins to soften.
  5. Step 5

    Add the shrimp. Stir-fry 2 to 3 minutes, or until shrimp have turned pink and plump.
  6. Step 6

    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.
  7. Step 7

    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.
  8. Step 8

    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.
  9. Step 9

    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.
  10. Step 10

    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.