Thai Shrimp Fried Rice – Khao Pad Goong

Name: Thai Shrimp Fried Rice – Khao Pad Goong
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 15 Medium shrimp shelled and deveined; 2 2/3 cups Cooked brown jasmine rice day-old preferred; 3 Chicken eggs beaten; 2 3/4 tablespoons Fried tofu diced; 15 Sugar snap pea pods peas removed from pods; 2 3/4 tablespoons Carrot diced; 2 3/4 tablespoons Brown or yellow onion diced; 8 Garlic, large cloves finely chopped or pressed; 1 1/3 tablespoons Oyster sauce; 2 3/4 teaspoons Sugar; 1 1/3 teaspoons Light soy sauce; 1 1/3 teaspoons Dark sweet soy sauce; 3 1/2 tablespoons Vegetable oil; 1/3 teaspoon White pepper, finely ground for garnish; 2/3 Cucumber, small sliced; 8 Cherry tomatoes; 8 Green onion; 2 Limes

Khao Pad Goong

Brown jasmine rice fried with shrimp and vegetables, served with fresh vegetables and lime

Prep: 10 min
Cook: 10 min
Serves: 4
Heat: mild

This fried rice swaps in whole grain brown jasmine rice for the white rice more typical of Thai cooking, adding a chewy texture and nutty flavor that holds up well against the sweetness of shrimp and garlic. The shrimp cook only briefly before being set aside, keeping them from toughening during the long, high-heat frying the rice needs to dry out and pick up color. Served the traditional Thai way, with crisp cucumber, cherry tomato, green onion, and fresh lime on the side, it turns a simple fried rice into a full, balanced meal.

Ingredients

15 Medium shrimp (shelled and deveined)
2 2/3 cups Cooked brown jasmine rice (day-old preferred)
3 Chicken eggs (beaten)
2 3/4 tablespoons Fried tofu (diced)
15 Sugar snap pea pods (peas removed from pods)
2 3/4 tablespoons Carrot (diced)
2 3/4 tablespoons Brown or yellow onion (diced)
8 Garlic, large cloves (finely chopped or pressed)
1 1/3 tablespoons Oyster sauce
2 3/4 teaspoons Sugar
1 1/3 teaspoons Light soy sauce
1 1/3 teaspoons Dark sweet soy sauce
3 1/2 tablespoons Vegetable oil
1/3 teaspoon White pepper, finely ground (for garnish)
2/3 Cucumber, small (sliced)
8 Cherry tomatoes
8 Green onion
2 Limes

Directions

Shell and devein the shrimp. Dice the carrot, onion, and fried tofu. Remove the peas from their pods. Chop or press the garlic.
Heat the oil in a deep wok over low heat. Fry the garlic slowly for about 30 seconds until fragrant but not browned — burnt garlic turns bitter.
Keeping the heat low, add the shrimp and cook about 30 seconds per side, just until they start to curl. Remove to a plate and set aside — they'll go back in at the end.
Add the carrot, onion, peas, and tofu to the same oil. Sauté slowly for 2 to 3 minutes, until well softened.
Add the beaten eggs and let them cook until fairly firm, like well-done scrambled eggs.
Stir in the oyster sauce, sugar, light soy sauce, and dark sweet soy sauce until well blended and thick.
Add the rice and stir into the egg mixture. Turn the heat up as high as it will go and fry for about 5 minutes, stirring and flipping from the bottom, until the rice dries out and browns in places — keep stirring so it doesn't burn.
Once the rice is dry and a little crispy, add the shrimp back in, turn off the heat, and stir well — the residual heat from the rice will warm the shrimp through without overcooking them.
Serve on individual plates or a shared platter, arranging the shrimp attractively on top. Dust with white pepper and serve with the cucumber, cherry tomatoes, green onion, and lime wedges on the side.

Notes

Cook the shrimp briefly and pull them out before frying the rice — adding them back only at the very end, off the heat, keeps them tender instead of turning rubbery from the long high-heat frying the rice needs.

Substitutions

White jasmine rice can replace the brown rice for a more traditional (and quicker-cooking) result. Regular firm tofu works if fried tofu isn't available.