Thai Fried Rice With Shrimp Recipe

Jasmine rice: A fragrant, slightly sticky rice that is a staple in Thai cuisine.

Shrimp: Fresh, peeled, and deveined shrimp add a succulent protein to the dish.

Vegetable oil: Used for stir-frying the ingredients.

Garlic: Adds a pungent, aromatic flavor to the dish.

Soy sauce: Provides a salty, savory taste.

Fish sauce: A key ingredient in Thai cooking that adds depth and umami.

Sugar: Balances the flavors with a touch of sweetness.

Eggs: Scrambled into the rice for added texture and protein.

Peas and carrots: A colorful and nutritious vegetable mix.

Green onions: Adds a fresh, mild onion flavor.

Lime: Served as wedges for a zesty finish.

When preparing shrimp, ensure they are peeled and deveined properly to avoid any gritty texture. For the best results, use day-old jasmine rice as it is less sticky and fries better. When stir-frying, keep the wok at a consistent medium-high heat to achieve a good sear on the ingredients. Adding the garlic first allows its aroma to infuse the oil, enhancing the overall flavor of the dish. Be quick when scrambling the eggs to prevent them from overcooking and becoming rubbery. Finally, always garnish with fresh green onions and serve with lime wedges to add a burst of freshness and acidity that balances the rich flavors.

• jasmine rice - Substitute with basmati rice: Basmati rice has a similar texture and aroma, making it a good alternative for jasmine rice.

• shrimp - Substitute with chicken breast: Chicken breast can be diced and cooked similarly, providing a different but still delicious protein option.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar smoke point, making it a suitable replacement.

• garlic - Substitute with shallots: Shallots provide a milder but still aromatic flavor that can complement the dish well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar salty and umami flavor, though it lacks the fishy undertone.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which can enhance the dish.

• eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs and adds a protein boost.

• frozen peas and carrots - Substitute with fresh bell peppers and snap peas: Fresh vegetables can add a different texture and a burst of color to the dish.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• lime - Substitute with lemon: Lemon provides a similar acidic brightness that can enhance the flavors of the dish.

• Allow the Thai fried rice with shrimp to cool to room temperature before storing. This prevents condensation, which can make the rice soggy.

• Transfer the fried rice into airtight containers or heavy-duty freezer bags. If using containers, ensure they are sealed tightly to maintain freshness.

• Label the containers or bags with the date of preparation. This helps keep track of how long the fried rice has been stored.

• Store the fried rice in the refrigerator if you plan to consume it within 3-4 days. Ensure the temperature is consistently below 40°F (4°C).

• For longer storage, place the fried rice in the freezer. It can be frozen for up to 3 months without significant loss of flavor or texture.

• When ready to eat, thaw the fried rice in the refrigerator overnight if it was frozen. This gradual thawing helps maintain the integrity of the shrimp and vegetables.

• Reheat the fried rice in a wok or large skillet over medium heat. Add a splash of soy sauce or a bit of vegetable oil to refresh the flavors and prevent sticking.

• Stir-fry until the fried rice is heated through, ensuring the shrimp and vegetables are evenly warmed. This should take about 5-7 minutes.

• Alternatively, you can reheat the fried rice in the microwave. Place it in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until hot.

• Garnish with freshly chopped green onions and serve with lime wedges to revive the dish's vibrant flavors.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or butter to the pan.
  3. Once the oil is hot, add the leftover Thai fried rice with shrimp.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes or until the shrimp and rice are heated through.

• Microwave Method:

  1. Place the leftover Thai fried rice with shrimp in a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals, stirring in between, until the rice and shrimp are heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover Thai fried rice with shrimp evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through, until the rice and shrimp are thoroughly heated.

• Steamer Method:

  1. Place the leftover Thai fried rice with shrimp in a heatproof dish that fits into your steamer.
  2. Set up your steamer and bring the water to a boil.
  3. Place the dish in the steamer and cover.
  4. Steam for about 5-10 minutes or until the rice and shrimp are heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover Thai fried rice with shrimp in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to make sure the rice and shrimp are heated through before serving.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for chopping garlic, green onions, and other ingredients.

• Cutting board: A surface used for safely chopping and preparing ingredients.

• Measuring spoons: Used to measure out precise amounts of soy sauce, fish sauce, and sugar.

• Mixing bowl: Useful for beating the eggs before adding them to the wok.

• Tongs: Handy for handling the shrimp while cooking and removing them from the wok.

• Ladle: Useful for scooping and serving the fried rice.

• Serving platter: A dish to present the finished Thai fried rice with shrimp.

• Lime squeezer: A tool to extract juice from the lime wedges for added flavor.

Prep ingredients in advance: Chop garlic, green onions, and measure out sauces before you start cooking.

Use pre-cooked rice: Cook and cool jasmine rice the day before to save time and get better texture.

Buy pre-peeled shrimp: Purchase shrimp that are already peeled and deveined to cut down on prep time.

Frozen veggies: Use frozen peas and carrots to avoid washing and chopping.

One-pan method: Cook everything in the same wok to minimize cleanup.