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How to Make Thai Shrimp Fried Rice (Kao Pad Goong) - A Step-by-Step Guide

Thai Shrimp Fried Rice, also known as Kao Pad Goong, is a popular Thai dish that brings together the flavors of fresh shrimp, jasmine rice, and a delicious blend of Thai spices. This dish is a staple in Thai cuisine and is beloved for its simplicity and bold flavors.

One of the key ingredients in this dish is the fresh, succulent shrimp. The shrimp add a savory and slightly sweet flavor to the dish, making it a standout ingredient. When combined with the jasmine rice, the shrimp add a...

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Ingredients

  • 1 ½ 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
  • ½ 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

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Servings: 4
  • Yield: 4 servings

  • Stir together oyster sauce, fish sauce, soy sauce, and brown sugar in a small bowl. Set aside.
  • Heat 1/2 tablespoon oil in a large cast iron skillet or wok over medium heat. Add shrimp, 1/4 cup green onions, and 1 tablespoon garlic. Cook, stirring constantly, until shrimp are firm and opaque, 3 to 4 minutes. Transfer to a bowl.
  • Without cleaning the skillet, add another 1/2 tablespoon oil over medium heat. Add remaining 1/4 cup green onions, remaining 1 tablespoon garlic, and mixed vegetables. Cook, stirring often, until vegetables are tender, about 4 minutes. Push to the side of the skillet and add another 1 tablespoon oil to the center. Add beaten egg and let sit for 20 seconds; then stir gently until large curds form, about 1 minute. Stir cooked eggs and vegetables together.
  • Increase heat to medium-high and add remaining 1 tablespoon oil. Stir in cooked rice and reserved sauce; flatten rice in skillet. Cook, flipping and turning occasionally, until rice is brown and crispy in some spots, about 5 minutes. Remove from heat and stir in cooked shrimp.

    • Nutrition

    439 cal.

    • Total Fat: 15g
    • Saturated Fat: 2g
    • Cholesterol: 266mg
    • Sodium: 811mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 28g
    • Vitamin C: 12mg
    • Calcium: 95mg
    • Iron: 6mg
    • Potassium: 452mg

    Categories

    Thai recipes
    Shrimp recipes
    Fried rice recipes