Description
Thai Fried Rice, known as “Khao Pad,” is a flavorful and aromatic dish made with fragrant jasmine rice, tender shrimp, and a savory, umami-packed sauce. Quick and customizable, it’s a perfect weeknight meal.
Ingredients
Stir Fry Sauce
- 2 tablespoons oyster sauce (see notes)
- 1–2 tablespoons fish sauce (see notes)
- 1 tablespoon soy sauce (low sodium)
- 1 tablespoon maple syrup or brown sugar
- 1 tablespoon lime juice
Fried Rice
- 2 tablespoons coconut oil or peanut oil (divided, more if needed)
- 8 ounces shrimp, thawed, deveined, tails on or off
- 4 cloves garlic, minced & divided
- 1 shallot, finely chopped
- 2 cups baby bok choy, chopped small
- 1 red bell pepper, chopped small
- 4 green onions, chopped- separating whites and green parts
- 1–2 red thai chilies (very spicy!) or red Fresno chilies (less spicy), see notes.
- 2 eggs, whisked in a small bowl
- 3 cups Jasmine rice, cooked, cold, and day old is best
- 1/3 cup Thai basil leaves and cilantro mixed ( or use regular basil)
Optional Garnishes: ½ cup sliced cherry tomatoes, 1 cup sliced cucumbers, lime wedges
Instructions
- Make the stir-fry sauce. In a small bowl ,whisk together oyster sauce, fish sauce, soy sauce, maple syrup and lime juice.
- Prep your ingredients. Chop garlic, shallots, and veggies and set them by the stove. Whisk the eggs.
- Prep shrimp. Pat your shrimp dry with a paper towel to absorb any excess moisture.
- Stir fry in batches. Preheat the wok or large frying pan on high heat. Add 1-2 teaspoons coconut oil, shrimp, a sprinkle of salt, and 1/2 of the minced garlic. Stir-fry for 1-2 minutes until the shrimp just starts to curl in and turns opaque. Set aside.
- Add more oil as needed, lower heat to medium, add the shallot, and stir-fry for 1 minute. Add in red pepper and bok choy, remaining garlic, white part of scallions, and chilies- if using. Stir fry 2-3 minutes. Remove from wok and set aside.
- Add more coconut oil and scramble the eggs in the wok. Set aside with the veggies.
- Add a little more oil and the Jasmine rice. Stir fry 4-5 minutes.
- Combine. Add the stir-fry sauce and veggies back into the wok with the rice. Stir-fry for a few minutes until thoroughly coated and warm through. Add shrimp and green tops of onions, stir 1 minute more. Remove from heat and add cilantro and Thai basil.
- Season. Adjust to taste with more lime juice, fish sauce, soy sauce. Serve with fresh cucumber, fresh tomato slices, and lime wedges.
Notes
We used Vegan Oyster Sauce for clean ingredients and flavor.
Fish Sauce- for less “fishy”- add only 1 tablespoon fish sauce and 2 tablespoons of soy sauce. But it really adds umami. For vegan use Vegan Fish Sauce.
Chilies- Add whole or large chunks of chilies for more infused spice, but less “heat”, and remove before serving. Or finely dice or slice the chilies for more spicy bites.
Coconut oil really adds a complementary flavor, or you can use avocado oil or peanut oil.