Craving something bold, savory, and quick to whip up? This easy Thai shrimp fried rice recipe brings the vibrant flavors of Thailand straight to your kitchen all in under 30 minutes. Whether you’re trying to use up leftover rice or want to impress someone with a dish that tastes like it came from your favorite Thai restaurant, this one’s a keeper.
Thai shrimp fried rice is a flavorful stir fried dish made with jasmine rice, plump shrimp, eggs, vegetables, and classic Thai seasonings like fish sauce and garlic. It’s light, fragrant, and completely satisfying without being heavy or greasy.
Thai Shrimp Fried Rice Recipe
Ingredients You’ll Need for Thai Shrimp Fried Rice
Here’s what you’ll need to make this Thai shrimp fried rice:
- 2 cups cooked jasmine rice (preferably day-old)
- 1/2 lb shrimp, peeled and deveined
- 2 large eggs
- 3 cloves garlic, minced
- 2 green onions, sliced
- 1 medium carrot, diced
- 2 tbsp soy sauce
- 1 tbsp fish sauce (optional, but highly recommended)
- 1 tbsp vegetable oil
- Lime wedges & fresh cilantro, for garnish
How to Make Thai Shrimp Fried Rice (Step-by-Step)
Ready to cook? Here’s how it all comes together :
1. Sauté the Shrimp
Heat oil in a large pan or wok over medium high heat. Add minced garlic and sauté for about 30 seconds. Toss in the shrimp and cook until pink and just cooked through about 2 minutes. Remove shrimp and set aside.
2. Scramble the Eggs
In the same pan, push the garlic to the side and crack in your eggs. Scramble them gently until just set, then mix them with the garlic.
3. Add Rice and Veggies
Toss in the cold rice, carrots, and green onions. Stir-fry everything together, breaking up clumps of rice. Cook for 2–3 minutes until heated through.
4. Season and Finish
Return the shrimp to the pan. Add soy sauce and fish sauce. Stir everything well to coat. Cook another 1–2 minutes. Taste and adjust seasoning if needed.
Pro Tip: Use day-old rice straight from the fridge for the best texture — it stays fluffy and doesn’t get mushy.
Common Mistakes to Avoid
Even a simple dish like this can go sideways if you’re not careful. Avoid these common slip-ups:
- Using fresh rice – It tends to be too sticky. Cold, day-old rice = magic.
- Overcooking the shrimp – They turn rubbery fast. Just a couple minutes is enough.
- Over-saucing – A little goes a long way, especially with fish sauce.
Thai Shrimp Fried Rice Add-ins and Variations
Want to make it your own? Go for it!
- Spicy Thai Style – Add red chili flakes or sriracha for a fiery kick.
- Sweet & Tangy – Toss in a handful of pineapple chunks.
- Veggie Boost – Stir in bell peppers, peas, or baby corn.
What to Serve with Thai Shrimp Fried Rice
Honestly, this dish is a complete meal on its own. But if you’re going all-out, here are some great pairings:
- Thai cucumber salad for a refreshing crunch
- Spring rolls with sweet chili dipping sauce
- Thai iced tea or fresh lime soda to sip on the side
| Calories | 365 kcal |
| Carbohydrates | 45 g |
| Dietary Fiber | 3 g |
| Sugars | 4 g |
| Protein | 25 g |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Cholesterol | 185 mg |
| Sodium | 720 mg |
| Potassium | 460 mg |
| Calcium | 70 mg |
| Iron | 2.1 mg |
FAQ’s – Thai Shrimp Fried Rice
- Q: Can I use brown rice instead of jasmine rice?
- Yes! It adds a nuttier flavor and a bit more chew.
- Q: Can I make this ahead of time?
- Totally. Store it in the fridge for up to 3 days. Reheat in a pan or microwave.
- Q: Don’t like fish sauce?
- No worries — just skip it or use a splash of lime juice for brightness.
- Q: Can I use frozen shrimp?
Yes! Just thaw fully, pat dry, and cook as directed. - Q: Can I make it spicy?
Absolutely add chili garlic paste, crushed red pepper, or fresh Thai chili slices.
Easy Thai Shrimp Fried Rice Recipe
Ingredients
- 2 cups cooked jasmine rice preferably day-old
- 1/2 lb shrimp peeled and deveined
- 2 large eggs
- 3 cloves garlic minced
- 2 green onions sliced
- 1 medium carrot diced
- 2 tbsp soy sauce
- 1 tbsp fish sauce optional, but highly recommended
- 1 tbsp vegetable oil
- Lime wedges & fresh cilantro for garnish
Instructions
- Sauté the Shrimp
- Heat oil in a large pan or wok over medium high heat. Add minced garlic and sauté for about 30 seconds. Toss in the shrimp and cook until pink and just cooked through about 2 minutes. Remove shrimp and set aside.
- Scramble the Eggs
- In the same pan, push the garlic to the side and crack in your eggs. Scramble them gently until just set, then mix them with the garlic.
- Add Rice and Veggies
- Toss in the cold rice, carrots, and green onions. Stir-fry everything together, breaking up clumps of rice. Cook for 2–3 minutes until heated through.
- Season and Finish
- Return the shrimp to the pan. Add soy sauce and fish sauce. Stir everything well to coat. Cook another 1–2 minutes. Taste and adjust seasoning if needed.
Video
Notes
- Using fresh rice – It tends to be too sticky. Cold, day-old rice = magic.
- Overcooking the shrimp – They turn rubbery fast. Just a couple minutes is enough.
- Over-saucing – A little goes a long way, especially with fish sauce.
