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Thai Shrimp Fried Rice (Kao Pad Goong)
Thai Shrimp Fried Rice (Kao Pad Goong)
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Delicious Thai shrimp fried rice surpasses takeout with its satisfaction in one dish.
Ingredients:
  • 1.5 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon light brown sugar
  • 3 tablespoons canola oil, divided
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 0.5 cup chopped green onions, divided
  • 2 tablespoons minced garlic, divided
  • 1 (10 ounce) package frozen mixed vegetables
  • 2 large eggs, beaten
  • 3 cups day-old cooked white rice
Instructions:
  • Combine oyster sauce, fish sauce, soy sauce, and brown sugar in a small bowl and let the flavors meld together.
  • In a large cast iron skillet or wok over medium heat, warm 1/2 tablespoon oil. Add shrimp, 1/4 cup green onions, and 1 tablespoon garlic. Stir constantly and cook until shrimp are firm and opaque, about 3 to 4 minutes. Transfer to a bowl.
  • In the same skillet, drizzle 1/2 tablespoon oil over medium heat without cleaning it. Add the remaining 1/4 cup green onions, remaining 1 tablespoon garlic, and mixed vegetables. Stir often and cook until vegetables are tender, around 4 minutes. Push the veggies to one side of the skillet. Pour 1 tablespoon oil in the center. Add the beaten egg and let it sit for 20 seconds. Gently stir until large curds form, approximately 1 minute. Combine the cooked eggs with the vegetables.
  • Boost the heat to medium-high and pour in the remaining 1 tablespoon of oil. Toss in the cooked rice and reserved sauce, pressing the rice down in the skillet. Sauté, turning occasionally, until the rice is golden and crispy in areas, approximately 5 minutes. Take off the heat and fold in the cooked shrimp.

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