Thai Fried Rice

Ingredients

• 225 g (8 oz)shrimp, peeled and deveined
• 10 ml (2 teaspoons)Golden Mountain sauce or soy sauce
• 1 teaspoonsugar
• 30 ml (2 tablespoons)vegetable oil
• 4garlic cloves, minced
• 1/2onion, diced
• 3spring onions, cut into 3.8 cm (1.5-inch) pieces
• 75 g (1/2 cup)Chinese broccoli (gai lan), washed and roughly chopped
• 2eggs, beaten
• 570 g (3 cups)cooked jasmine rice, cold and a day old
• 30 ml (2 tablespoons)fish sauce
• 15 ml (1 tablespoon)Golden Mountain sauce or soy sauce
• 15 ml (1 tablespoon)oyster sauce
• 1 1/2 tablespoonsgranulated sugar
• 1/4 teaspoonwhite pepper
• to tastetomato wedges
• to tastecucumber slices
• to tastecoriander
• to tastelime wedge

Instructions

1. 1

   Prepare the rice

   Cook the jasmine rice in a rice cooker or on the hob at least a day ahead. Refrigerate it overnight in an airtight container.

2. 2

   Season the shrimp

   Peel and devein the shrimp, then toss them with 2 teaspoons of Golden Mountain sauce and 1 teaspoon of sugar. Set aside to marinate.

3. 3

   Mix the sauce

   In a small bowl, combine the fish sauce, 1 tablespoon of Golden Mountain sauce, oyster sauce, 1 1/2 tablespoons of sugar and white pepper. Set aside.

4. 4

   Cook the shrimp

   Heat 2 tablespoons of vegetable oil in a wok or large frying pan over medium-high heat. Add the marinated shrimp and cook for about 2–3 minutes, until pink and curled; timing depends on their size and thickness. Remove from the heat and set aside.

5. 5

   Fry the aromatics

   Heat 2 tablespoons of vegetable oil in the wok or large frying pan over medium-high heat. Add the garlic and onion and stir-fry for 1–2 minutes, until the onion is translucent and golden brown.

6. 6

   Add the greens

   Add the spring onions and Chinese broccoli. Sauté for a further 2–3 minutes, until the leaves have wilted.

7. 7

   Scramble the eggs

   Push the vegetables to one side of the pan and pour the beaten eggs into the clear space. Scramble quickly for about 30 seconds.

8. 8

   Combine the rice

   Return the rice and shrimp to the pan and toss to combine. Pour in the sauce mixture and toss again until everything is evenly coated.

9. 9

   Serve the rice

   Serve straight away, garnished with coriander, tomato and cucumber, with a lime wedge alongside.

What is Thai fried rice?

Known in Thai as khao pad, Thai fried rice is a wok-fried rice dish built around cooked rice, seasonings and whatever additions are used in a particular version. It is a familiar everyday meal in Thailand, where a hot pan and quick cooking help bring the ingredients together.

Here, shrimp, egg and Chinese broccoli make it a substantial one-pan meal. Fish sauce and oyster sauce give the rice its savoury base, while sugar, white pepper and fresh lime round out the flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 26g protein, 61g carbs, 13g fat.

The jasmine rice supplies most of the carbohydrate, while vegetable oil contributes much of the fat. Shrimp and eggs provide the main protein, with the sauces also adding saltiness. Serve with plenty of cucumber and tomato alongside for a fresh balance to the rice.

Why use day-old rice?

Cold rice that has rested in the fridge is less moist and clumpy than freshly cooked rice, so it is easier to toss through the sauce. Separate any compacted grains before they go into the wok.

Cook the rice at least a day ahead as directed, then chill it in an airtight container. This recipe relies on cooked rice, so have it ready before starting the quick stir-fry.

The shrimp and sauce

Shrimp: A brief marinade with Golden Mountain sauce and sugar seasons the seafood before it hits the pan. Cook just until pink and curled, then take it out so it does not keep cooking while the vegetables and rice are prepared.

Sauce: Fish sauce, oyster sauce, Golden Mountain sauce and sugar make a salty-sweet mixture that can be added in one go. Stir it together first so it coats the rice evenly.

Build flavour in the wok

Aromatics: Fry the garlic and onion until the onion is translucent and golden, keeping them moving so the garlic does not catch. This short step gives the rice a fragrant foundation.

Greens: Add the spring onions and Chinese broccoli next, cooking until the leaves wilt. The vegetables should soften but still be easy to distinguish in the finished dish.

Get the texture right

Egg: Push the vegetables aside and scramble the egg in the open area of the pan for about 30 seconds. Fold it through once it has set into soft pieces.

Rice: Toss the grains with the shrimp and sauce until coated, rather than leaving the sauce pooled at the bottom. A hot pan and cold rice help the mixture fry instead of turning soft and sticky.

Timing and serving

Once the rice is cooked and chilled, the remaining steps move quickly. Prepare the sauce and vegetables before heating the wok, and keep the shrimp nearby so they can be returned to the pan at the end.

Serve straight from the pan with tomato, cucumber, coriander and lime. The cool, fresh garnishes offer a crisp contrast to the hot, savoury rice.

Recipe notes & tips

• Measure and mix the sauce before you start frying, as the cooking steps move quickly.
• Break up chilled rice clumps before adding the rice to the pan.
• Cook the shrimp just until pink and curled, then set it aside.
• Keep the garlic moving in the pan so it browns without burning.
• Add the lime at the table so each person can adjust the citrus to taste.

Variations

• Swap the greens: Use another leafy green in place of Chinese broccoli, adding it according to how quickly it wilts.
• Use soy sauce: Choose soy sauce instead of Golden Mountain sauce as the recipe allows.
• Change the seafood: Try peeled, deveined prawns of a similar size and cook until pink and curled.
• Add more heat: Serve with sliced fresh chilli for a spicier bowl.
• Make it vegetarian: Omit the shrimp and use vegetarian alternatives to the fish and oyster sauces.

Common mistakes to avoid

• Using warm, freshly cooked rice: It can turn soft and clumpy; chill the rice overnight as directed.
• Crowding the pan: The ingredients may steam rather than fry; use a roomy wok or large frying pan.
• Overcooking the shrimp: They can become firm and tough; remove them as soon as they turn pink and curl.
• Burning the garlic: It can taste bitter; stir it frequently and watch the pan closely.
• Adding sauce unevenly: Some bites may become too salty; mix the sauce first and toss it thoroughly through the rice.

How to store

Refrigerate leftovers promptly in an airtight container and eat within 2 days. Reheat until steaming hot throughout in a frying pan, stirring often; add a small splash of water if the rice seems dry.

Frequently asked questions