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Thai Fried Rice

Easy Thai Fried Rice: Flavor-Packed Shrimp Delight at Home

Quick Thai Fried Rice with Shrimp is a flavorful dish, transforming leftovers into a budget-friendly meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry
  • 2 tablespoons Vegetable Oil Can substitute with canola or peanut oil.
  • 2 cloves Garlic Minced for aromatic depth.
  • 1 Thai Chili Pepper Thinly sliced; serrano peppers can be used.
  • 4 ounces Shrimp Peeled and deveined.
  • 2 large Eggs Beaten; tofu scramble is a vegan alternative.
  • 3 cups Cooked Jasmine Rice Preferably day-old.
  • 4 Green Onions Thinly sliced; chives can be used.
For Seasoning
  • 2 tablespoons Fish Sauce Alternatively, use soy sauce.
  • 2 tablespoons Soy Sauce Low-sodium version recommended.
  • 1 teaspoon Sugar Brown sugar can provide a deeper sweetness.
For Freshness and Garnish
  • 1 cup Fresh Basil Leaves Thai basil for stronger flavor.
  • Fresh Cilantro Optional garnish.

Equipment

  • Wok or Non-Stick Skillet

Method
 

Step-by-Step Instructions
  1. Heat a large wok or non-stick skillet over medium-high heat. Add 2 tablespoons of vegetable oil and let it shimmer.
  2. Add 2 cloves of minced garlic and 1 thinly sliced Thai chili pepper to the wok. Sauté for about 30 seconds.
  3. Add 4 ounces of peeled and deveined shrimp to the wok. Cook for 1-2 minutes until pink and opaque.
  4. Pour 2 beaten large eggs into the cleared area of the wok and gently scramble for about 1 minute.
  5. Add 3 cups of cooked jasmine rice to the mixture in the wok. Press it down gently and let it toast for 1-2 minutes.
  6. Stir in the sliced green onions, 2 tablespoons of fish sauce, 2 tablespoons of soy sauce, and 1 teaspoon of sugar. Toss everything together for 1 minute.
  7. Cook everything for an additional 1-2 minutes until heated through. Add 1 cup of fresh basil leaves and stir gently.
  8. Remove from heat and serve immediately on warm plates, garnished with fresh cilantro.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Use day-old rice for the best texture, and ensure your wok is hot enough before cooking to achieve a smoky flavor.

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