15-Min Thai Shrimp Fried Rice Recipe — Just Like Bangkok

Growing up in Bangkok, Thai Shrimp Fried Rice—Khao Pad Goong—was everywhere. Quick, comforting, and full of flavor. The secret? Overnight jasmine rice, bouncy shrimp, and just the right kiss of smoky wok heat. Today, we’re bringing the magic of Bangkok street food back to our kitchen—ready in just 15 minutes!

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Serving: 2 to 4
Prep time: 9 minutes
Cook time: 6 minutes

For the fried rice:
3 cups cooked jasmine rice, overnight
2 tablespoons cooking oil, separated
12 large shrimp, peeled and deveined
½ medium yellow onion, finely diced
2 cloves garlic, minced
2 large eggs
1 tablespoon soy sauce
1 tablespoon fish sauce
Pinch of sugar
3 stalks scallions, chopped

For the garnish:
3 slices cucumber
1 spring cilantro, for garnish
1 wedge lime

For the chili fish sauce:
1 red chili pepper
3 tablespoons fish sauce
1 wedge lime

Timestamps:
00:00 Introduction to the Thai shrimp fried rice recipe
00:17 Cut the onion, garlic, scallions, cucumber, red chili pepper, and lime
00:36 Prepare the steamed rice
01:05 Stir-fry the shrimp
01:20 Stir-fry the fried rice
01:55 Make the chili fish sauce

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Growing up in Bangkok, shrimp 
fried rice Khao Pad Goong was everywhere. Quick, comforting, and full of 
flavor. The secret? Overnight jasmine rice, bouncy shrimp, and just the 
right kiss of smoky wok heat. Today, we’re bringing the magic of Bangkok street food back to our kitchen, 
ready in just 15 minutes! Cut the onion, garlic, scallions, cucumber, red chili pepper, and lime. Set 
everything aside so it’s ready to go. When making fried rice, it’s best to use overnight rice the reduced moisture helps to keep 
the grains separate during stir-frying. Here’s how I made it: I used Jasmine rice, with a 1:1 ratio of rice to water. 
Choose the rice setting. Once done, spread the rice out on a plate to cool, then 
cover with plastic wrap and refrigerate overnight. And that s how we get perfectly 
fluffy rice ready to go! In a wok over high heat, add 
1 tablespoon of cooking oil. Add the onion and stir-fry for 
about 10 seconds until fragrant. Then, add the garlic and shrimp. Stir-fry for another 30 seconds, until they 
turn pink. Remove from the wok and set aside. In the same wok over high heat, add 
1 tablespoon of cooking oil. Crack the eggs and scramble until they 
re about halfway cooked through. Add the overnight rice and stir-fry, breaking 
up any clumps until each grain is separated. Season it with soy sauce, fish 
sauce, and sugar. Mix thoroughly. Return the shrimp, onion, and 
garlic to the wok. Stir to combine. Finish with the scallions 
and give it a final toss. In a small bowl, combine the 
red chili pepper, fish sauce, and lime juice. This makes a bold, tangy 
dipping sauce serve it on the side. Garnish the plate with cucumber, cilantro, 
and lime. Serve the shrimp fried rice hot with the chili fish sauce on the 
side for that extra flavor kick. Every bite of this Shrimp Fried Rice takes me back 
to my days in Bangkok, watching street vendors wok it up with lightning speed and smoky flair. I 
hope it brings you the same comfort and joy it always brings me. You could also pair it with 
Thai Papaya Salad. Click here for the recipe. Please comment below and share with me 
your favorite types of fried rice! If you d like to get a copy of my cookbook, 
check the description box. Subscribe, follow, and like for more 30-minute or less 
Asian recipes! See you in the next episode!