Thai Shrimp Fried Rice Recipes

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THAI SHRIMP FRIED RICE (KAO PAD GOONG)



Thai Shrimp Fried Rice (Kao Pad Goong) image

Who doesn't love fried rice? Seasoned rice mixed with veggies, egg, and shrimp-it's a complete and satisfying one-dish meal! I enjoyed this rendition which was heavy on the garlic and scallion and seasoned with fish sauce and soy sauce. Serve with sliced cucumber, halved cherry tomatoes, and lime wedges, and garnish with thinly sliced scallions. .

Provided by TheOtherJuliaGulia

Categories     Fried Rice

Time 35m

Yield 4

Number Of Ingredients 11

1 ½ tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon light brown sugar
3 tablespoons canola oil, divided
1 pound uncooked medium shrimp, peeled and deveined
½ cup chopped green onions, divided
2 tablespoons minced garlic, divided
1 (10 ounce) package frozen mixed vegetables
2 large eggs, beaten
3 cups day-old cooked white rice

Steps:

  • Stir together oyster sauce, fish sauce, soy sauce, and brown sugar in a small bowl. Set aside.
  • Heat 1/2 tablespoon oil in a large cast iron skillet or wok over medium heat. Add shrimp, 1/4 cup green onions, and 1 tablespoon garlic. Cook, stirring constantly, until shrimp are firm and opaque, 3 to 4 minutes. Transfer to a bowl.
  • Without cleaning the skillet, add another 1/2 tablespoon oil over medium heat. Add remaining 1/4 cup green onions, remaining 1 tablespoon garlic, and mixed vegetables. Cook, stirring often, until vegetables are tender, about 4 minutes. Push to the side of the skillet and add another 1 tablespoon oil to the center. Add beaten egg and let sit for 20 seconds; then stir gently until large curds form, about 1 minute. Stir cooked eggs and vegetables together.
  • Increase heat to medium-high and add remaining 1 tablespoon oil. Stir in cooked rice and reserved sauce; flatten rice in skillet. Cook, flipping and turning occasionally, until rice is brown and crispy in some spots, about 5 minutes. Remove from heat and stir in cooked shrimp.

Nutrition Facts : Calories 438.9 calories, Carbohydrate 48.5 g, Cholesterol 265.6 mg, Fat 14.7 g, Fiber 3.7 g, Protein 28 g, SaturatedFat 2 g, Sodium 811.1 mg, Sugar 4.1 g

THAI SHRIMP FRIED RICE



Thai Shrimp Fried Rice image

An easy version. Feel free to add some extra veggies, or sub another protein for the shrimp. This recipes lends itself to easily adjusting ingredients to your liking. Enjoy! Note: This will serve 2 as a main course or 4 as a side dish.

Provided by LifeIsGood

Categories     Rice

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 15

4 -5 cups cooked rice (can be made with fresh or 'old' leftover rice)
2 cups medium raw shrimp, peeled and deveined
3 garlic cloves, minced
1 fresh red chili peppers, minced or 1/4 teaspoon crushed dried chili, to taste
1 egg
3 green onions
1 carrots, grated or 1/4 cup frozen peas
1/4 cup fresh cilantro, chopped
1/8 teaspoon white pepper
3 tablespoons vegetable oil, divided
3 tablespoons fresh-squeezed lime juice
2 tablespoons fish sauce
1/2 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon brown sugar

Steps:

  • Stir all 'stir fry sauce' ingredients together in a cup until sugar dissolves. Set aside.
  • Heat a wok or large frying pan over medium-high heat. Drizzle in 1-2 tablespoons oil, then add garlic and chili. Stir-fry 30 seconds to release the fragrance, then add shrimp. Stir-fry until shrimp turn pink and plump (2-3 minutes). If needed, add a little more oil or 1 teaspoons water to keep ingredients moist and sizzling.
  • Add carrot and fresh coriander and continue stir-frying 1-2 more minutes.
  • Add rice and drizzle the stir-fry sauce over. Use a large flat utensil or spoon, use a scooping motion to fry rice 2-3 minutes, or until sauce is well distributed.
  • Push rice aside to clear a space in the middle of your pan. Add 1-2 teaspoons more oil, then crack in the egg. Quickly scramble egg, gradually combining it with surrounding rice.
  • Remove from heat. Sprinkle over white pepper and stir in the green onion. Taste-test the dish for salt balance. At this point I usually add 2-4 teaspoons more fish sauce, as I like mine on the flavorful/salty side, but this also depends on how much rice you're making. If you happen to find it too salty, squeeze over some lime or lemon juice. Serve immediately and ENJOY!

Nutrition Facts : Calories 763.7, Fat 23.8, SaturatedFat 3.7, Cholesterol 93, Sodium 2334.2, Carbohydrate 120.2, Fiber 3.2, Sugar 6.9, Protein 15.6

THAI SHRIMP AND MANGO FRIED RICE



Thai Shrimp and Mango Fried Rice image

The secret to Thai cooking is finding the right balance of flavors. In this recipe, sweet Thai chili sauce compliments shrimp, spinach, sugar snap peas, broccoli, peppers, mangos and fragrant jasmine rice. Garnish with chopped cilantro for a delectable dish.

Provided by Chef mariajane

Categories     < 15 Mins

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 eggs, beaten
1 teaspoon sesame oil
3 tablespoons oil, divided
3 garlic cloves, finely chopped
1 lb shrimp, deveined and shelled
4 cups jasmine rice, cooked and cooled or 4 cups basmati rice
4 tablespoons soy sauce
3 tablespoons fish sauce
2 tablespoons .sweet thai chili sauce (optional)
1 (600 g) bag europe's best nature's balance vegetables, cooked according to package directions
1/2 cup roasted cashews
2 green onions, thinly sliced on diagonal
1 1/2 cups Europe's Best Sunburst Mangoes, thawed and diced
chili garlic sauce (optional)
cilantro, chopped
bean sprouts
lime wedge

Steps:

  • Combine eggs and sesame oil. Set aside.
  • Heat 1 tablespoon oil over high heat in large wok or frying pan.
  • Add garlic and stir fry until fragrant, about 1 minute.
  • Add shrimp, and cook until almost done, about 2 minutes.
  • Push to the side of the wok, and add egg mixture to the center of the pan.
  • Cook until set, about 1 minute, and then break up eggs. Push to sides of wok.
  • Add rice and stir fry until until warm.
  • Add soy sauce, fish sauce and sweet Thai chili sauce and stir to combine all ingredients.
  • Add cooked vegetables, roasted cashews, green onions and mango.
  • Stir until warm. Garnish with cilantro, bean sprouts and lime wedges.
  • ENJOY!

Nutrition Facts : Calories 702, Fat 16, SaturatedFat 2.9, Cholesterol 217.7, Sodium 1640.3, Carbohydrate 106.5, Fiber 4, Sugar 1.4, Protein 29.9

FRIED RED THAI JASMINE RICE WITH SHRIMP



Fried Red Thai Jasmine Rice With Shrimp image

Thai-style fried rice is an addiction in our household. If you cannot find Alter Eco's ruby red jasmine, you can make this dish with red Bhutanese rice or with regular jasmine rice. This may seem like a lot of fried rice, but believe me, you'll finish it in one sitting.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 10m

Yield Serves four generously as a one-dish meal

Number Of Ingredients 14

2 tablespoons canola or peanut oil
8 garlic cloves, minced
1 large carrot, peeled and cut in 1-inch long julienne
8 medium or large shrimp about 6 ounces, peeled, deveined and chopped
6 cups cooked ruby red jasmine rice, red Bhutanese or regular jasmine rice (2 cups uncooked)
1 bunch scallions, trimmed, cut in half lengthwise and then into 1-inch lengths
2 tablespoons Thai or Vietnamese fish sauce (omit if sodium is an issue; the high sodium content in this recipe comes from the fish sauce)
2 to 4 tablespoons chopped cilantro
Chopped cilantro
Thinly sliced cucumber
Lime wedges
Scallions
Fish sauce with hot chilies (nam pla prik)
Chopped roasted peanuts

Steps:

  • Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil, tilt to spread across the pan, and add the carrot and shrimp. Stir-fry until the shrimp is pink and opaque, about two minutes. Add the garlic, and stir-fry just until golden, 15 to 30 seconds. Add the rice. Stir-fry for about two minutes by scooping the rice up, then pressing it into the pan and scooping it up again. The rice should have a seared taste. Add the scallions and fish sauce, stir together for a half-minute to a minute and transfer to a platter. Sprinkle the cilantro over the top, and serve, passing the garnishes of your choice. Diners should squeeze lime juice onto their rice as they eat.

THAI SHRIMP AND RICE



Thai Shrimp and Rice image

Raisins and coconut milk add a lovely hint of sweetness to this Thai dish, and freshly grated lime peel and minced gingerroot give it a wonderful aroma and flavor. The meal-in-one features enough shrimp and snow peas to add a fun flair to weeknight menus.-Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 3h45m

Yield 8 servings.

Number Of Ingredients 18

2 cans (14-1/2 ounces each) chicken broth
2 cups uncooked converted rice
1 large carrot, shredded
1 medium onion, chopped
1/2 cup each chopped green and sweet red pepper
1/2 cup water
1/2 cup coconut milk
1/3 cup lime juice
1/4 cup sweetened shredded coconut
1/4 cup each raisins and golden raisins
8 garlic cloves, minced
1 tablespoon grated lime zest
1 tablespoon minced fresh gingerroot
1 teaspoon salt
1 teaspoon each ground coriander and cumin
1/2 teaspoon cayenne pepper
1 pound cooked medium shrimp, peeled and deveined
1/2 cup fresh snow peas, cut into thin strips

Steps:

  • In a 5-qt. slow cooker, combine the broth, rice, vegetables, water, coconut milk, lime juice, coconut, raisins, garlic, lime zest and seasonings. Cover and cook on low for 3 hours or until rice is tender. , Stir in shrimp and peas. Cover and cook 15-20 minutes longer or until heated through.

Nutrition Facts : Calories 336 calories, Fat 6g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 845mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 3g fiber), Protein 17g protein.

PINEAPPLE SHRIMP FRIED RICE



Pineapple Shrimp Fried Rice image

My husband often ordered pineapple fried rice at Thai restaurants, so I surprised him by tweaking some similar recipes to come up with a version that's both simple and delicious. -Bonnie Brien, Pacific Grove, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

2 tablespoons reduced-sodium soy sauce
1 teaspoon curry powder
1/2 teaspoon sugar
2 tablespoons peanut or canola oil, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 teaspoons minced fresh gingerroot
1 garlic clove, minced
1 medium sweet red pepper, chopped
1 medium carrot, finely chopped
1/2 cup chopped onion
1 can (20 ounces) unsweetened pineapple tidbits, drained
2 cups cooked rice, room temperature
6 green onions, chopped
1/2 cup finely chopped salted peanuts
Lime wedges

Steps:

  • Mix soy sauce, curry powder and sugar. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry shrimp until they turn pink, 2-3 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add ginger and garlic; cook just until fragrant, about 10 seconds. Add pepper, carrot and onion; stir-fry 2 minutes. Stir in pineapple and shrimp. Add rice and soy sauce mixture; heat through over medium heat, tossing to combine and break up any clumps of rice. Stir in green onions. Sprinkle with peanuts; serve with lime wedges.

Nutrition Facts : Calories 491 calories, Fat 18g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 513mg sodium, Carbohydrate 54g carbohydrate (22g sugars, Fiber 5g fiber), Protein 28g protein.

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