Fried rice is a regular visitor to my menu rotation. It's fast, easy, versatile, and an excellent way to showcase both fresh ingredients and leftovers. The version I'm highlighting today gathers both fresh and preserved ingredients and adds a simple and flavorful sauce that lets you decide whether or not to add heat at the table with garnishes. For me and mine, the chili crisp and pickled red jalapeños are not optional, but they can be for you and yours.
Stick with the sauce as is. If you want to mix up the vegetables, feel free but keep the sizes and cook times for your choices similar to what's here so you can still get this dish on the table in 20 minutes. I think shrimp is perfect in this dish and allows you to cook it to your tastes, but if you want to use a different protein, opt for something already fully cooked - leftovers are great here.
I've been known to just enjoy this dish as is, although some lightly fried spring rolls are a lovely accompaniment or, if you want to make this as part of a larger Thai-inspired meal, have it alongside favorites featuring beef, chicken, and/or pork. And, of course, consider serving a quick Thai peanut sauce with it all!
Thai Shrimp Fried Rice
- 1 pound large peeled, deveined raw shrimp
- ½ teaspoon kosher salt
- 2 cups day-old cooked jasmine rice, chilled
- 4 tablespoons toasted sesame oil, divided
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon warm water
- 1 cup thinly sliced green onion
- 1 cup coarsely shredded carrot
- ⅓ cup chopped fresh mixed herbs (such Thai basil, dill, and mint)
- Coarsely chopped cucumber
- Chili crisp, for garnishing - optional
- Pickled red jalapeños, for garnishing - optional
Pat the shrimp dry using paper towels. Toss together the shrimp and salt in a medium bowl until evenly coated. Refrigerate, uncovered, until ready to use.
Meanwhile, stir together the cooked, chilled rice and 2 tablespoons of the sesame oil in a large bowl until combined. Whisk together the fish sauce, lime juice, water, and 1 tablespoon of sesame oil; set aside.
Add the remaining 1 tablespoon of sesame oil to a large nonstick skillet or work and heat over medium-high heat. Add the shrimp and stir fry until no longer pink - about 4-5 minutes. Remove to a plate; set aside.
Add the oiled rice and stir fry until crisp. Add the green onion, carrot, and herbs; stir fry for 1-2 minutes or until fragrant. Add the shrimp and the sauce and stir fry for another 1-2 minutes or until everything is combined.
To serve, spoon into generous bowls and top with chopped cucumbers, chili crisp, and pickled jalapeños, if desired. Serve immediately.
- Yields: 2-3 servings
- Preparation Time: 20 minutes