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Thai Shrimp Fried Rice

Make this classic Thai dish at home! Thai shrimp fried rice is delicious, a little out of the ordinary, and very satisfying. It's a great dinner and a fun way to mix up the family menu. Follow the steps and you'll turn out a genuinely restaurant-worthy dish. Raw shrimp work best, and the rice should be cooked ahead of time and completely cooled — even better, chilled in the fridge.

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Thai shrimp rice
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 % 9 g
Fats 7 % 4 g
Carbohydrates 77 % 44 g
239 kcal
GI: 5 / 95 / 0
  • Start by peeling the shrimp down to just the meat. Peel the garlic cloves and mince them very finely with a knife. Peel the onion and slice it lengthwise, fairly thin. Rinse, dry, and finely chop the green onion. Cut a large lettuce leaf (or napa cabbage) into 1 cm strips. Set a wok over medium heat and get it good and hot with the vegetable oil. As soon as the oil is hot, add the garlic and stir-fry for 15 seconds — a nice aroma should come up. Add the shrimp and stir-fry for 30 seconds, until they turn pink. Now add half the rice (or even a little less) and stir-fry for 10 seconds. This keeps the rice grains whole and lets them soak up all the juices and flavors. Push the rice to one side of the wok and crack the egg into the cleared space. Scramble the egg, cooking it for a few seconds until it just sets, then fold it together with the rice and shrimp. Stir-fry everything for 20 seconds (until the egg is fully cooked), then add the rest of the rice and toss everything quickly and thoroughly. Pour in the soy sauce and oyster sauce, add a pinch of sugar (optional — it rounds out the flavor a bit), and stir-fry another couple of minutes, tossing to distribute the sauces and sugar evenly. Add the lettuce and onion and stir-fry for half a minute, until the vegetables soften slightly (they should still stay crisp, not fully cooked). Add the green onion, toss quickly, and divide the rice among plates. Garnish with a lime wedge and a sprinkle of ground black pepper. To make the prik nam pla sauce: pour the fish sauce into a small bowl, add the finely chopped chili, and squeeze in the lime juice. Stir and serve alongside the rice. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Canned shrimp - 81  kcal/100g
  • Boiled shrimp - 95  kcal/100g
  • Shrimps peeled frozen - 60  kcal/100g
  • Fresh shrimp - 97  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • White fortified boiled rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Fig - 344  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Lime - 16  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Leaf salad - 14  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Oyster sauce - 121  kcal/100g

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