Thai Shrimp Fried Rice Recipe (Khao Pad Goong)
This is an authentic and easy Thai shrimp fried rice recipe, khao pad goong, that's ready in just 20 minutes and perfect for the family!
Ingredients
- 2 tbsp or 30 ml oil
- 6 medium shrimp, peeled, deveined
- 2 cloves of garlic, minced
- 40 g onion, diced
- 190 g cooked jasmine rice, preferably chilled day-old rice
- 1 egg
- 40 g carrot, diced
- 0.5 tbsp or 7 ml light soy sauce
- 1 tsp or 4 g white sugar
- a pinch of salt
- 1 tsp or 4 g rosdee seasoning powder
- a pinch of white pepper powder
- 2 cherry tomatoes, halved
- 1 stalk of green onion, finely chopped
Instructions
- Heat 1 tablespoon of oil in a wok over medium-high heat. Add the shrimp and stir-fry until pink. Remove and set aside.
- In the same wok, add chopped garlic and onions. Stir-fry until fragrant and slightly golden.
- Add the cooked rice, breaking up any clumps with the back of your spatula. Stir well to mix with the garlic and onions.
- Push everything to one side of the wok. Add the remaining tablespoon of oil, crack in the egg, and let it sit briefly. Gently scramble, then mix it into the rice.
- Add the diced carrot, soy sauce, sugar, salt, seasoning powder, and white pepper. Stir-fry until the carrot softens to your liking. Toss in the tomatoes and mix again.
- Return the shrimp to the wok, add chopped green onions, and give everything a final toss. Serve khao pad goong with cucumber slices and a lime wedge on the side. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- Use day-old jasmine rice for the best texture.
- Swap shrimp for chicken, pork, beef, or your favorite protein using the same cooking steps.
Calories: 642kcal | Carbohydrates: 62g | Protein: 25g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 260mg | Sodium: 956mg | Potassium: 558mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5729IU | Vitamin C: 8mg | Calcium: 196mg | Iron: 4mg
