Thai Fried Rice With Shrimp (Khao Phad Kung).

This quick and simple shrimp fried rice is excellent (or better).

Fresh or frozen shrimp are quickly stir-fried with garlic and onions. Add the cooked rice, a couple of eggs, frozen peas, plus a flavorful chili sauce, and you have a fried rice recipe that is sure to please everyone, even your kids. A great way to use leftover rice—and leftover roasted chicken can also be added if you have some taking up space in the refrigerator. Add a chile pepper into the dish, if you like it spicy.

“This excellent fried rice was easy and flavorful. The only prep is a little chopping, combining the sauce ingredients, and briefly stir-frying. When done, I measured around 5 cups, so it could be two generous main dish servings or 4 servings with another main dish.” —Diana Rattray

A Note From Our Recipe TesterIngredients

For the Stir-Fry Chili Sauce:

2 tablespoons fish sauce
1/2 teaspoon shrimp paste, or 1/2 tablespoon fish sauce
1 teaspoon sugar
2 tablespoons soy sauce
2 teaspoons chili sauce, such as nam prik pao, more for serving
1 pinch ground black pepper

For the Fried Rice:

2 1/2 tablespoons peanut oil, divided
3 to 4 cloves garlic, minced
1/4 cup minced onion
3 to 4 tablespoons white cooking wine
8 to 12 medium shrimp, shelled
2 large eggs
4 cups cooked rice, preferably one to three days old, refrigerated
1/2 to 3/4 cup frozen peas, or mixed vegetables
1/2 cup cashews, optional
Fresh lime or lemon juice, to taste, optional
1 medium scallion, thinly sliced, for garnish
Sliced fresh chiles, optional, for serving

Steps to Make It

Gather the ingredients.
Combine the stir-fry sauce ingredients together. Set aside.
Warm a wok or large frying pan over medium-high heat. Add 2 tablespoons of the peanut oil plus the garlic and onion. Stir-fry 30 seconds to 1 minute or until fragrant.
Add cooking wine and continue stir-frying another 2 minutes, or until the onion begins to soften.
Add the shrimp. Stir-fry 2 to 3 minutes, or until shrimp have turned pink and plump.
Push shrimp to the side of the pan. Add the remaining 1/2 tablespoon peanut oil, then crack eggs into the pan. Quickly fry to scramble, about 1 minute.
Keep the wok or frying pan hot for these last few steps (high heat). Add the rice, frozen peas and/or mixed vegetables, and cashews (if using). Drizzle the stir-fry sauce over that.
Quickly begin “tossing” the rice in the wok/pan, using 2 utensils and a tossing-like motion (lifting from the bottom of the pan). Continue “stir-frying” in this way 3 to 7 minutes, or until rice and peas/vegetables are hot.
Remove from heat and taste-test. For greater flavor, add a little more fish sauce until desired taste is achieved. If it tastes too salty, add a few squeezes of fresh lime or lemon juice.
Top with sliced scallion and serve hot straight from the wok/pan. For those who like it extra spicy, add freshly cut chile pepper or serve with more nam prik pao on the side.