Thai Fried Rice
Thai fried rice, or khao pad, is the ultimate weeknight hero: fluffy day-old jasmine rice tossed in a screaming-hot wok with shrimp, egg, and vegetables, seasoned with fish sauce, soy, and a squeeze of lime. Ready in 30 minutes, it tastes like takeout — but fresher and better.
- Prep time
- 15 mins
- Cook time
- 15 mins
- Total time
- 30 mins
- Servings
- 4 servings
- Calories
- 540
Ingredients
- 3 cups cooked day-old jasmine rice, chilled
- 1 lb (450 g) shrimp, peeled and deveined
- 3 large eggs, lightly beaten
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 cup diced carrots
- 1 cup frozen peas, thawed
- 4 green onions, sliced
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
Instructions
- Have every ingredient chopped and measured before you start — fried rice cooks fast and waits for no one.
- Heat 1 tablespoon of oil in a large wok or skillet over high heat. Scramble the beaten eggs for about 30 seconds until just set, then remove and set aside.
- Add 1 tablespoon of oil to the same wok. Sear the shrimp for 2 minutes per side until pink and just cooked through. Remove and set aside.
- Add the remaining oil and garlic to the wok and stir-fry for 30 seconds until fragrant. Add the carrots and peas and cook for 2 minutes.
- Add the cold rice, breaking up any clumps with a spatula. Stir-fry for 3 minutes until the grains are hot and slightly toasted.
- Return the shrimp and eggs to the wok. Drizzle in the fish sauce, soy sauce, oyster sauce, lime juice, sugar, and white pepper. Toss everything together for 2 minutes.
- Stir in the green onions and taste. Adjust with more fish sauce for saltiness or lime juice for brightness.
- Serve immediately in warm bowls with lime wedges and extra fish sauce on the side.
Pro tips
- The wok must be very hot before the rice goes in — that heat is what gives fried rice its smoky, restaurant-style flavor.
- Do not overcrowd the wok. If it does not fit comfortably, cook in two batches.
- Taste before serving: fish sauce brands vary in saltiness, so adjust at the end.
- Cold rice straight from the fridge fries up best, so cook the rice the day before.
Frequently asked questions
Why is day-old rice important?
Day-old cooked rice that has chilled in the fridge works best because the grains are dry and separate. Freshly cooked rice is too moist and turns gummy.
Can I use chicken or tofu instead of shrimp?
Yes — swap the shrimp for sliced chicken, pork, or firm tofu. Add protein before the egg so it cooks through in the hot wok.
How do I make it gluten-free?
Use tamari or a gluten-free soy sauce, and double-check that your fish sauce and oyster sauce are gluten-free brands.
What can I add for extra flavor?
Stir-fried morning glory, basil leaves, or a squeeze of sriracha all work. Thai fried rice is very forgiving of additions.