Thai Fried Rice With Shrimp (Khao Phad Kung)

Aug 15 2022

This easy shrimp fried rice is restaurant-quality (or better). Fresh or frozen shrimp are quickly stir-fried with garlic and onions.

Ingredients

4
cups rice (cooked 1 to 3 days' old, kept in the refrigerator, or freshly made)
8
to 12 shrimp (medium or 15 to 20 small shrimp, shell removed tails can be removed or left on)
3
to 4 tbsp. cooking wine (white)
¼
cup onion (minced)
3
to 4 garlic cloves (minced)
2
eggs
½
to 3/4 cup peas (frozen or frozen mixed vegetables, 1/2 cup cashews optional)
For the Stir-Fry Sauce: (Be sure to double the amounts below for more than 4 cups of rice)
½
teaspoon shrimp paste
2
tablespoon fish sauce
1
teaspoon sugar
2
tablespoon soy sauce
1
pinch pepper
1
to 2 teaspoons chili sauce
Garnish: 1 green onion (thinly sliced)

Step 1
Gather the ingredients.
Step 2
Combine the stir-fry sauce ingredients together. Set aside.
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.
Step 4
Add cooking wine and continue stir-frying another 2 minutes, or until the onion begins to soften.
Step 5
Add the shrimp. Stir-fry 2 to 3 minutes, or until shrimp have turned pink and plump.
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.
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.
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.
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.
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.