Thai Fried Rice Recipe with Shrimp Khao Pad Goong ข้าวผัดกุ้ง
झींगा के साथ थाई फ्राइड राइस रेसिपी
Thai fried rice with shrimp is a very typical Thai street food dish, available at all stir fry restaurants Though you can order the dish with your choice of meat, shrimp is the most popular option. Its given Thai fried rice unique tast, is that it's served with a squeeze of lime on top to give it a nice sour tinge, and always accompanied by Thai condiment of chilies and fish sauce. Enjoy this recipe for Thai fried rice!
Khao Pad Goong ข้าวผัดกุ้ง
Ingredients:
Fried Rice with Shrimp
1) 3 cups of cooked Jasmine rice cooled (or day old rice works well too) - Or just estimate about 1 normal bowl full
2) About 10 - 15 shrimp, head peeled, but tail on
3) 1/2 of a big white onion or 1/2 of a very small white onion.
4) 2 leaf of Chinese broccoli or any crisp green leafy vegetable.
5) 4 cloves garlic
6) 2 eggs
7) 2 tablespoon soy saucet
8) 1tablespoon oyster sauce
9) Pinch of sugar (optional)
10) tablespoon of oil for frying
1) 3 cups of cooked Jasmine rice cooled (or day old rice works well too) - Or just estimate about 1 normal bowl full
2) About 10 - 15 shrimp, head peeled, but tail on
3) 1/2 of a big white onion or 1/2 of a very small white onion.
4) 2 leaf of Chinese broccoli or any crisp green leafy vegetable.
5) 4 cloves garlic
6) 2 eggs
7) 2 tablespoon soy saucet
8) 1tablespoon oyster sauce
9) Pinch of sugar (optional)
10) tablespoon of oil for frying
Chilies in Fish Sauce
1) 6 Thai chilies
2) 3 tablespoons of fish sauce
3) 1 of a lime
1) 6 Thai chilies
2) 3 tablespoons of fish sauce
3) 1 of a lime
Instructions:
Fried Rice
1- If you’re using all fresh shrimp, first pinch off the head and peel the outer shell of the shrimp, leaving only the tail on (that’s Thai style).
2- Peel 3 cloves of garlic and then just finely mince them
3- Slice 1/2 of a sweet white onion into med sized strips
4- Finley dice about 4 - 6 green onions
5- Take 3 leaf of Chinese broccoli (kai-lan) slice it in half first along the spine and then slice it into 2 centimeter sized strips
6- Turn on your stove to low medium , heat up your frying pan and add about 2 tablespoon of oil
7- Once your oil is hot, add the garlic first, and stir fry continuously for about 20 seconds or so, until it gets nice and fragrant
8- Next toss in your shrimp and fry for about 40 seconds - your shrimp should start to turn pink and feel more firm
9- add in a little less than 1/2 of your rice first. This is going to soak up all those delicious shrimp juices and oils and keep your rice nice and dry. Stir fry for about 15 more seconds - This is a little known trick to make good rice, so it remains nice and dry
10- Scoot all your rice to one side of the pan, and then crack in the egg into the empty side
11- When the egg up, let it cook for a few seconds, and then start to mix it up with the rice and shrimp
12- Keep stir frying for about 25 seconds until the egg is fully cooked, and then add in the rest of your rice, and give it a quick stir
12- Add 2 tablespoon of soy sauce, 2 tablespoon of oyster sauce, just a pinch of sugar (optional), and continue stir frying your rice, making sure all the sauce get mixed in
13- Then add your chopped Chinese broccoli and onions, and stir fry for another 40 seconds until the vegetables wilt, but they can still be crisp and not fully cooked
14- Lastly toss in your green onions, stir it a few more seconds, and it’s ready
15- Immediately dish your fried rice onto a plate
16- Slice off a wedge of lime, and serve it on the plate next to the ricet
17- At last I like to sprinkle some freshly ground black pepper on top to give some extra look & flavor.
1- If you’re using all fresh shrimp, first pinch off the head and peel the outer shell of the shrimp, leaving only the tail on (that’s Thai style).
2- Peel 3 cloves of garlic and then just finely mince them
3- Slice 1/2 of a sweet white onion into med sized strips
4- Finley dice about 4 - 6 green onions
5- Take 3 leaf of Chinese broccoli (kai-lan) slice it in half first along the spine and then slice it into 2 centimeter sized strips
6- Turn on your stove to low medium , heat up your frying pan and add about 2 tablespoon of oil
7- Once your oil is hot, add the garlic first, and stir fry continuously for about 20 seconds or so, until it gets nice and fragrant
8- Next toss in your shrimp and fry for about 40 seconds - your shrimp should start to turn pink and feel more firm
9- add in a little less than 1/2 of your rice first. This is going to soak up all those delicious shrimp juices and oils and keep your rice nice and dry. Stir fry for about 15 more seconds - This is a little known trick to make good rice, so it remains nice and dry
10- Scoot all your rice to one side of the pan, and then crack in the egg into the empty side
11- When the egg up, let it cook for a few seconds, and then start to mix it up with the rice and shrimp
12- Keep stir frying for about 25 seconds until the egg is fully cooked, and then add in the rest of your rice, and give it a quick stir
12- Add 2 tablespoon of soy sauce, 2 tablespoon of oyster sauce, just a pinch of sugar (optional), and continue stir frying your rice, making sure all the sauce get mixed in
13- Then add your chopped Chinese broccoli and onions, and stir fry for another 40 seconds until the vegetables wilt, but they can still be crisp and not fully cooked
14- Lastly toss in your green onions, stir it a few more seconds, and it’s ready
15- Immediately dish your fried rice onto a plate
16- Slice off a wedge of lime, and serve it on the plate next to the ricet
17- At last I like to sprinkle some freshly ground black pepper on top to give some extra look & flavor.
Chilies in Fish Sauce
1) Add 5 tablespoons of fish sauce to a small bowl
2) Slice about 7 Thai chilies (you can add more or less, up to you), and add them to the fish sauce
3) Finally, I like it with a little squeeze of about 1/2 of a lime - but this is optional - and at many Thai restaurants it’s only fish sauce and chilies
4) That’s is, give it a stir, and set it aside
1) Add 5 tablespoons of fish sauce to a small bowl
2) Slice about 7 Thai chilies (you can add more or less, up to you), and add them to the fish sauce
3) Finally, I like it with a little squeeze of about 1/2 of a lime - but this is optional - and at many Thai restaurants it’s only fish sauce and chilies
4) That’s is, give it a stir, and set it aside
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