Looking for a flavorful and quick dinner that’s better than takeout?
This Thai Shrimp Fried Rice is packed with bold Thai flavors, juicy shrimp, and fragrant jasmine rice, and it’s ready in just 25 minutes.
Perfect for busy weeknights, this dish brings the essence of Thai street food into your home kitchen with simple ingredients and minimal effort, using only one pan!
Whether you’re a seasoned home cook or just looking for a reliable go-to fried rice recipe, this version is easy to follow, endlessly customizable, and absolutely delicious.
Let’s get started!
Ingredients for Thai Shrimp Fried Rice
To make Thai Shrimp Fried Rice, you’ll need:
- 1 pound shrimp, peeled and deveined
- 3 cups cooked jasmine rice, day-old and cold
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 2 green onions, sliced (separate white and green parts)
- 2 eggs
- 2 tablespoons neutral oil (like canola or avocado oil)
- 1 tablespoon Thai soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 1 lime, cut into wedges
- Optional: sliced cucumber, cilantro, and Thai chilies for serving
How to Make Thai Shrimp Fried Rice (Step-by-Step)
This dish comes together fast, so prep all ingredients before you start cooking.
- Prepare the shrimp
Pat shrimp dry and season lightly with salt and white pepper. - Heat the pan
In a large wok or skillet over medium-high heat, add 1 tablespoon oil. Once hot, add the shrimp and cook for 1-2 minutes per side until pink and cooked through. Remove and set aside. - Sauté aromatics
Add another tablespoon of oil to the pan. Stir in garlic, shallot, and the white parts of the green onions. Sauté until fragrant, about 30 seconds. - Cook the eggs
Push the aromatics to the side of the pan and crack in the eggs. Scramble until just set, then mix everything together. - Add the rice
Break up the cold rice with your hands before adding it to the pan. Stir-fry for 2-3 minutes, pressing and tossing to heat evenly. - Season the rice
Add soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Stir well to coat the rice evenly. - Return the shrimp
Add the cooked shrimp back into the pan. Stir-fry for another minute to combine. - Finish and serve
Remove from heat. Garnish with green onion tops, a squeeze of lime, and optional cucumber slices or fresh cilantro.
Tips for the Best Thai Shrimp Fried Rice
- Use cold, day-old rice: This prevents the rice from clumping and creates the perfect fried texture.
- High heat is key: A hot pan helps create that signature wok-seared flavor.
- Prep everything before you cook: Stir-frying goes fast, so have your ingredients ready.
- Avoid overcooking shrimp: They cook quickly and can become rubbery if left too long.
- Customize heat: Add Thai chilies or chili paste if you prefer a spicier dish.
Thai Shrimp Fried Rice Variations & Add-Ins
This recipe is flexible. Here are some variations to try:
- Spicy Basil Fried Rice: Stir in Thai basil and sliced bird’s eye chilies for a fiery twist.
- Pineapple Shrimp Fried Rice: Add chunks of pineapple and cashews for a sweet-savory combo.
- Veggie-Packed Fried Rice: Toss in bell peppers, snap peas, or carrots for added color and nutrition.
- Low-Carb Option: Substitute cauliflower rice and reduce the sauce quantities to avoid sogginess.
What to Serve with Thai Shrimp Fried Rice
Pair your fried rice with light and refreshing sides for a complete Thai-inspired meal:
- Thai cucumber salad with vinegar and sugar dressing
- Tom Yum or Tom Kha soup for a warming starter
- Thai iced tea or sparkling lime soda
- Chili vinegar, sriracha, or nam prik for extra heat
Recipe FAQ’s
Can I use brown rice instead of jasmine rice?
Yes! While jasmine rice is traditional for Thai fried rice, brown rice can be used for a nuttier flavor and added fiber. Just ensure it’s fully cooked and chilled before stir-frying.
Can I make this ahead of time?
This dish is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.
What vegetables can I add to this recipe?
Common add-ins include bell peppers, carrots, snap peas, broccoli florets, and baby corn. Just chop them finely so they cook quickly during stir-frying.
Easy Thai Shrimp Fried Rice Recipe
Ingredients
- 1 pound shrimp peeled and deveined
- 3 cups cooked jasmine rice day-old and cold
- 3 cloves garlic minced
- 1 small shallot finely chopped
- 2 green onions sliced (separate white and green parts)
- 2 eggs
- 2 tablespoons neutral oil like canola or avocado oil
- 1 tablespoon Thai soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- ½ teaspoon sugar
- ¼ teaspoon white pepper
- 1 lime cut into wedges
Optional:
- sliced cucumber, cilantro, and Thai chilies for serving
Instructions
Prepare the shrimp
- Pat shrimp dry and season lightly with salt and white pepper.
Heat the pan
- In a large wok or skillet over medium-high heat, add 1 tablespoon oil. Once hot, add the shrimp and cook for 1-2 minutes per side until pink and cooked through. Remove and set aside.
Sauté aromatics
- Add another tablespoon of oil to the pan. Stir in garlic, shallot, and the white parts of the green onions. Sauté until fragrant, about 30 seconds.
Cook the eggs
- Push the aromatics to the side of the pan and crack in the eggs. Scramble until just set, then mix everything together.
Add the rice
- Break up the cold rice with your hands before adding it to the pan. Stir-fry for 2-3 minutes, pressing and tossing to heat evenly.
Season the rice
- Add soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Stir well to coat the rice evenly.
Return the shrimp
- Add the cooked shrimp back into the pan. Stir-fry for another minute to combine.
Finish and serve
- Remove from heat. Garnish with green onion tops, a squeeze of lime, and optional cucumber slices or fresh cilantro.