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Thai-Style Fried Rice with Shrimp and Eggs

Thai-Style Fried Rice with Shrimp and Eggs

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

For a Thai flavor profile, we season this fried rice with fish sauce and sugar, and we recommend offering lime wedges on the side to brighten the flavors with a hit of acidity. You can use cooked shrimp from the grocery-store seafood counter, or cook your own by dropping peeled and deveined raw shrimp into a saucepan of boiling water, then allowing them to stand off heat until just opaque throughout (timing depends on the size of the shrimp).

Ingredients
  • 2

    teaspoons plus 3 tablespoons neutral oil

  • 2

    large eggs, lightly beaten

  • 2

    medium shallots, chopped

  • 4

    cups cooked and chilled long-grain white rice

  • 8

    ounces cooked shelled shrimp, roughly chopped

  • 1

    tablespoon fish sauce

  • 1

    teaspoon white sugar

  • Kosher salt and ground black pepper

  • Optional garnish: Chopped fresh cilantro OR red pepper flakes OR lime wedges OR sliced cucumbers OR a combination

In a 12-inch nonstick skillet, heat 2 teaspoons oil until barely smoking. Add the eggs and cook, stirring, until just set; transfer to a plate. Add the remaining 3 tablespoons oil and the shallots, then cook, stirring, until softened.

Add the rice, breaking up any clumps, followed by the shrimp and the eggs. Stir, then cooking without stirring until heated through and beginning to brown on the bottom. Stir in the fish sauce and sugar, then season with salt and pepper.