Thai Fried Rice Recipe with Shrimp (Khao Pad Goong )

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Rating: 4.0; Vote: 1

Get all the details for this Thai fried rice recipe (khao pad goong ) here: Thai fried rice is a very typical street food dish in Thailand and you'll find it at any restaurant you go to. It's quite easy to make, and it's usually pretty tasty as well. You can order Thai fried rice with any kind of meat you want, but probably the most popular version is with shrimp, which we will be making in this recipe right here. When you make fried rice, if you don't have all the ingredients mentioned in this video, you can alternatively just find whatever you have in your fridge and use that. I've made fried rice with all sorts of ingredients, like leftover grilled chicken or steak, and it turns out extremely delicious. So don't be too concerned about ingredients you have, but if you do happen to have fresh shrimp, it does taste amazing. Like with many stir fried dishes, the most important thing is to first prepare all of your ingredients. Peel the shrimp, chop up the onion, garlic, Chinese broccoli, or whatever other vegetables you're using, before you get started. For the rice, it's actually best to use day-old rice, as it has sort of dried out. However, if you only have fresh rice which has just been cooked, the best thing to do is put it in a bowl, and let it air dry for a while until it's completely cooled. If you fry fresh rice directly from the hot pot when it's still moist, it's much easier for the rice to stick to the pan - so that's why it's best to use cooled or day-old rice. In this Thai fried rice video, I'll also be preparing prik nam pla, which is the famous Thai condiment of chilies mixed with fish sauce. You'll find this condiment at nearly every Thai street food restaurant, and it's an absolute must when it comes to Thai fried rice. That's what makes it uniquely Thai. Here are the ingredients you'll need to cook this Thai fried rice recipe: Fried Rice with Shrimp (Khao Pad Goong ) 1. 5 cups of cooked rice cooled (or day old rice works well too) - Or just estimate about 1 normal bowl full About 5 - 10 shrimp, head peeled, but tail on of a big white onion (or of a very small white onion, like I used) 1 leaf of Chinese broccoli (or any crisp green leafy vegetable) 2 cloves garlic 1 egg tablespoon soy sauce tablespoon oyster sauce Pinch of sugar (optional) 1 tablespoon of oil for frying Prik Nam Pla (Chilies in Fish Sauce ) 5 Thai chilies 3 tablespoons of fish sauce 1/2 of a lime Full Thai fried rice recipe (khao pad goong ) here: More authentic Thai recipes
Date: 2019-08-19

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Comments and reviews: 10

Karen Cas
This is one of my go to Thai dishes to cook at home since subscribing. I have a problem with getting the right texture of my glutinous rice when using a rice cooker. My rice cooker cooks delicious sticky rice but too sticky for fried rice even sitting it in the fridge for 2days. I've used various methods but my fried rice is not good when I use my rice cooker to cook the rice. I use Koda Farms Sho Chiku Bai superior short grain glutinous rice and a good rice cooker. Any ideas on how to have the correct texture of sticky rice to use for fried rice when using a rice cooker? I don't know, maybe it's not possible to do using a rice cooker. Any ideas? I don't think I'll purchase the steaming basket, so that's not an option: )
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Susan W.
I made this dish the other night and it was the best fried rice Ive ever had. Very tasty, even without the spicy fish sauce (for those who shy away from this ingredient, and if your new to this type topping sauce add one teaspoon of sugar. I used day old jasmine rice and baby bok choy (so much better than green peas and diced carrot. This dish is sometimes made with pineapple chunks, which I think would be a fantastic addition. All the ingredients can be easily found at the Asian market. Strongly recommend. Thanks MarK
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Push Wijegunawardena
This is a wonderful and delicious recipe. Never made Thai fried rice like this before. I always mixed chilies and fish sauce in to the rice while cooking. Love the idea of topping off with black pepper, lime and chilies with fish sauce, just amazing. This is also a great recipe for people with kids because you can make the fried rice separate and then just use the chilies with fish sauce for heat on top. Thank you
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LoU
Hey Mark, I'm from germany. I watched many of your videos and like it very much. Today i tried your recipe. It tasted very good But I have a question. At the end my rice was not so orange/pink like yours, you have an idea why? You tell its because of the oil of the shrimp head, but you didnt use the shrimp heads in your recipe, so I dont understand this. Did I miss something?
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Hukka55
Thanks for the recipe Mark Just made this today, and it was so easy. Preparation took some time, but it is absolutely necessary for a great finishPrik Nam Pla smelled funny, but added so much to the dish. I just started making thai food at home, my first was a panang curry (not sure if that actually is thai, though. This is going to be my main dish from now on.
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Etude Nguyen
Your recipe is amazing. I really love Thai Prawn or Seafood fried rice. I often have this dish in a Thai restaurant near my house, but it's quite expensive nearly 20 AUD/dish. Today I made it at home for lunch following your recipe and it tastes more than terrific, especially lime & chilli fish sauce. Thank you so much (Y)
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Angel F
I absolutely love this guy, his videos are absolutely amazing. He constantly reminds me of my travels to Thailand and all the PHENOMENAL street food They have some of the best food I've ever had in my life, but he forgot to remover the sand track (shrimp intestines) from the shrimp: yucky Lol. But he's still amazing: -)
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Ontario Defenders
i have been brought up in spicy Sri lanka. Ventured this dish today and was one of the best fried rice I've ever had, Works adding a little bit of rice at first to soak up the juice of the shrimp and the garlic, My two teenager kids went head over heels of the taste. Added few more vegetables as well. Amazing
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I. Garn
I love your VDOs Your dish looks so authentic Like, not just homemade Thai authentic, but the exact street food style that I won't find outside Thailand. And the way you talk about the food Only the people who know how to think both like a non-Thai AND like a Thai describe it so well like that -- Really, well done
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Karen Cas
I cooked this dish today and it was one of the best fried rice dishes I've ever had. I believe the sugar in the dish helped take it another knotch and then the fish sauce and lime just enhanced the dish to yet another level. I made enough for 2-3 servings, but I ate it all within the hour. Great dish
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