Thai fried rice with shrimp (khao pad goong), is a very typical Thai street food dish, available at all stir fry restaurants. Though you can order the dish with your choice of meat, shrimp is the most popular option. What really makes Thai fried rice unique, is that it’s served with a squeeze of lime on top to give it a nice sour tinge, and always accompanied by prik nam pla, the Thai condiment of chilies and fish sauce. Enjoy this recipe for Thai fried rice!<\/p>\n
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Ingredients<\/strong> Thai fried rice with shrimp (khao pad goong), is a very typical Thai street food dish, available at all stir fry restaurants. Though you can order the dish with your choice of meat, shrimp is the most popular option. What really makes Thai fried rice unique, is that it’s served with a squeeze of lime […]<\/p>\n","protected":false},"author":1,"featured_media":386,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[59,49,34,7],"_links":{"self":[{"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/posts\/384"}],"collection":[{"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/comments?post=384"}],"version-history":[{"count":1,"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/posts\/384\/revisions"}],"predecessor-version":[{"id":385,"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/posts\/384\/revisions\/385"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/media\/386"}],"wp:attachment":[{"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/media?parent=384"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/categories?post=384"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/tags?post=384"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nFried Rice with Shrimp (Khao Pad Goong \u0e02\u0e49\u0e32\u0e27\u0e1c\u0e31\u0e14\u0e01\u0e38\u0e49\u0e07)
\n1.5 cups of cooked rice cooled (or day old rice works well too) – Or just estimate about 1 normal bowl full
\nAbout 5 – 10 shrimp, head peeled, but tail on
\n\u00bc of a big white onion (or \u00bd of a very small white onion, like I used)
\n1 leaf of Chinese broccoli (or any crisp green leafy vegetable)
\n2 cloves garlic
\n1 egg
\n\u00bd tablespoon soy sauce
\n\u00bd tablespoon oyster sauce
\nPinch of sugar (optional)
\n1 tablespoon of oil for frying
\nPrik Nam Pla (Chilies in Fish Sauce \u0e1e\u0e23\u0e34\u0e01\u0e19\u0e49\u0e33\u0e1b\u0e25\u0e32)
\n5 Thai chilies
\n3 tablespoons of fish sauce
\n\u00bd of a lime
\nInstructions<\/strong>
\nFried Rice
\nIf you\u2019re using whole fresh shrimp like I did, first pinch off the head, and peel the outer shell of the shrimp, leaving only the tail on (that\u2019s Thai style). You can also devein them if you\u2019d like, but for small shrimp, to me it doesn\u2019t really matter.
\nPeel 2 cloves of garlic, and then just finely mince them
\nSlice \u00bc of a sweet white onion into medium sized strips
\nFinely dice about 3 – 4 green onions
\nTake just 1 leaf of Chinese broccoli (kai-lan), slice it in half first along the spine, and then slice it into 1 centimeter sized strips
\nTurn on your stove to medium high, heat up your wok (or frying pan), and add about 1 tablespoon of oil
\nOnce your oil is hot, add the garlic first, and stir fry continuously for about 15 seconds or so, until it gets nice and fragrant
\nNext, toss in your shrimp, and fry for about 30 seconds – your shrimp should start to turn pink and feel more firm
\nAdd in a little less than \u00bd of your rice first. This is going to soak up all those delicious shrimp juices and oils and keep your rice nice and dry. Stir fry for about 10 more seconds – This is a little known trick to make good rice, so it remains nice and dry
\nScoot all your rice to one side of the pan, and then crack in the egg into the empty side
\nWhirl the egg up, let it cook for a few seconds, and then start to mix it up with the rice and shrimp
\nKeep stir frying for about 20 seconds until the egg is fully cooked, and then add in the rest of your rice, and give it a quick stir
\nAdd \u00bd tablespoon of soy sauce, \u00bd tablespoon of oyster sauce, just a pinch of sugar (optional), and continue stir frying your rice, making sure all the sauce get mixed in
\nThen add your chopped Chinese broccoli and onions, and stir fry for another 30 seconds until the vegetables wilt, but they can still be crisp and not fully cooked
\nLastly, toss in your green onions, stir it a few more seconds, and it\u2019s ready
\nImmediately dish your fried rice onto a plate
\nSlice off a wedge of lime, and serve it on the plate next to the rice
\nFor the final touch, I like to sprinkle some freshly ground black pepper on top to give some extra flavor
\nPrik Nam Pla (Chilies in Fish Sauce)<\/strong>
\nAdd 3 tablespoons of fish sauce to a small bowl
\nSlice about 5 Thai chilies (you can add more or less, up to you), and add them to the fish sauce
\nFinally, I like it with a little squeeze of about \u00bd of a lime – but this is optional – and at many Thai restaurants it\u2019s only fish sauce and chilies
\nThat\u2019s is, give it a stir, and set it aside<\/p>\n","protected":false},"excerpt":{"rendered":"