Thai Fried Rice, popularly known as “Khao Pad,” is a delightful combination of fragrant jasmine rice, succulent shrimp, and a savory sauce that’s simply bursting with umami. Not only is it quick to prepare, but it also allows for endless customization, making it the perfect choice for a busy weeknight meal.

“Try to be a rainbow in someone’s cloud.”

– Maya Angelou

Why You’ll Love This

Through my culinary explorations into Thai cuisine, I can enthusiastically assert that this Thai Fried Rice recipe stands out among many. It’s the ideal amalgamation of savory, spicy, tangy, and sweet flavors that typify excellent Thai dishes, all without needing any special equipment or hard-to-find ingredients. Over time, I have perfected this recipe to guarantee succulent shrimp, rice with a delightful wok-kissed texture, and an aroma that captivates. Feel free to load it up with extra veggies; this recipe welcomes creativity! Here, we’ve included bok choy and red bell pepper, but you can let your imagination run wild.

Whether you’re just diving into the world of Thai cuisine or have already savored dishes like Pad Thai and Massaman Curry, this simple yet satisfying recipe delivers restaurant-worthy results right at home.

Ingredients

• Jasmine rice: Cooked ahead of time; cold, day-old rice works best.
• Shrimp: Thawed, deveined shrimp — feel free to leave the tails on or off.
• Aromatics: Fresh garlic and shallots add rich, savory notes.
• Vegetables: Baby bok choy, red bell pepper, green onions, and Thai chilies (or Fresno chilies for more heat) contribute vibrant texture and color.
• Eggs: Whisked eggs bring hearty protein and a nice savory depth.
• Herbs: A blend of Thai basil and cilantro will elevate flavors, but regular basil works too.
• Coconut oil: My go-to oil for frying, lending a subtle sweetness and nutty flavor.
• Sauce: A mix of oyster sauce, fish sauce, low-sodium soy sauce, maple syrup (or brown sugar), and lime juice creates that perfect umami, tangy, and mildly sweet flavor profile.
• Optional garnishes: Fresh tomatoes and cucumbers for a refreshing crunch.

Variations & Substitutions

• Vegetable Swap: Feel free to use other quick-cooking vegetables like snap peas, asparagus, or mushrooms.
• Oyster Sauce: For a cleaner flavor, try a vegan oyster sauce.
• Lighter Flavor: Use 1 tablespoon of fish sauce along with 2 tablespoons of soy sauce for a less pronounced fish flavor while retaining that umami kick!
• Proteins: Substitute shrimp with sliced chicken breast or crispy tofu.
• Chilies: Incorporate larger chili pieces for milder infused spice, which you can remove before serving or dice them for a fiery kick.
• Oil Options: While coconut oil enhances the dish, avocado or peanut oil can also be used.

Instructions

1. Make the stir-fry sauce: In a small bowl, whisk together oyster sauce, fish sauce, soy sauce, maple syrup, and lime juice.
2. Prep your ingredients: Chop the garlic, shallots, and vegetables, laying everything out by your stove. Whisk the eggs and have them ready.
3. Prep the shrimp: Pat the shrimp dry using a paper towel to remove any excess moisture.
4. Stir-fry the shrimp: Heat a wok or large frying pan over high heat. Add 1-2 teaspoons of coconut oil, then the shrimp, a pinch of salt, and half of the minced garlic. Stir-fry for about 1-2 minutes, until the shrimp begins to curl and turn opaque. Remove from the wok and set aside.
5. Stir-fry the vegetables: Add more oil to the wok if necessary, reduce heat to medium, and toss in the shallot. Stir-fry for one minute. Add the red bell pepper, bok choy, remaining garlic, white parts of the scallions, and chilies. Stir-fry for about 2-3 minutes, then remove and set aside.
6. Scramble the eggs: Add a bit more coconut oil to the wok, and scramble the eggs. Once cooked, set them aside with the veggies.
7. Stir-fry the rice: Add a bit more oil and then the Jasmine rice. Stir-fry for 4-5 minutes until the rice is heated through.
8. Combine ingredients: Mix in the stir-fry sauce and the previously cooked veggies. Stir-fry for a few minutes until everything is well-coated and heated. Return the shrimp and green tops of the scallions to the wok, stirring for another minute before removing from heat. Stir in the cilantro and Thai basil.
9. Season to taste: Adjust flavors with more lime juice, fish sauce, or soy sauce as needed. Serve with slices of fresh cucumber, tomatoes, and lime wedges for a refreshing touch.

Chef’s Tips

• Use day-old Jasmine rice: This is key for achieving the perfect texture; freshly cooked rice tends to be mushy when stir-fried.
• Prep all ingredients ahead of time: Keep them within reach of the stove, as this dish cooks very quickly!
• Dry the shrimp: This prevents them from steaming — you’ll want a nice sear instead!
• Stir-fry in stages: This helps avoid overcooking the shrimp and veggies and keeps the pan from becoming overcrowded.
• Utilize high heat: This is essential for achieving that signature wok flavor and slight char. Don’t forget to turn on your vent!
• Add chilies according to preference: Whole chilies offer subtle heat that can be removed, while chopped chilies add more spice as desired.

Storing Thai Fried Rice

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pan on the stovetop. You can also freeze this dish for up to 2 months—just remember to thaw it in the refrigerator before reheating.

Serving Suggestions

This Thai Fried Rice is fantastic on its own, but if you’d like to elevate your meal with colorful side dishes, consider pairing it with:

• Crispy spring rolls
• Thai mango salad for a sweet and tangy contrast
• Refreshing papaya salad (Som Tum)
• A side of steamed dumplings for richness

FAQs

What makes Thai fried rice different?

Fish sauce is the key ingredient in Thai fried rice, offering a distinctive umami flavor that sets it apart from other fried rice versions.

What are some common mistakes when making Thai fried rice?

Avoid using freshly cooked rice which can become mushy, overcrowding the pan, not using enough heat, and failing to prepare ingredients in advance for quick cooking.

What sauce is used in Thai fried rice?

The backbone of Thai fried rice sauce typically includes fish sauce, with additions like oyster sauce, soy sauce, and often a sweetener such as sugar or syrup.

Can I use tofu instead of shrimp in this recipe?

Absolutely! For a vegetarian option, substitute shrimp with crispy tofu or any other protein of your choice.

How spicy can this dish get?

The level of spice can be adjusted to your preference by modifying the quantity of chilies used, or removing them entirely for milder flavors.