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No. 0307 Thai Free recipe

Thai Shrimp Fried Rice with Cool Cucumber

Plump shrimp, scrambled egg and sweet onion tossed through day-old jasmine rice with fish sauce and a squeeze of lime. Fresh cucumber slices on the side cool every smoky, savory bite. A twenty-minute dinner that tastes like a Bangkok street cart.

4.4 from 110 cooks

Shrimp fried rice with egg, carrot and onion in a pink bowl with cucumber slices
Photo: UNDO KIM on Pexels
Prep
15 min
Cook
10 min
Total
25 min
Serves
2
Level
Easy
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Method 7 steps

  1. Break up the cold rice with your hands so no clumps remain. Stir the fish sauce, soy sauce and sugar together in a small cup.

  2. Heat 1 tablespoon oil in a wok over high heat until shimmering. Sear the shrimp for about 1 minute per side until pink and just curled, then transfer to a plate.

  3. Add the remaining oil, then the onion, carrot and garlic. Stir-fry for 2 minutes until the onion turns glossy and the garlic smells toasty.

  4. Push the vegetables aside, pour in the eggs and scramble until softly set, about 30 seconds.

  5. Add the rice and spread it across the wok. Let it sit for 30 seconds to catch a little color, then toss; repeat for 3 to 4 minutes until the grains are hot and separate.

  6. Drizzle the sauce around the edge of the wok, return the shrimp and toss with the green onions for 1 more minute.

  7. Serve in bowls with cucumber slices tucked alongside and lime wedges for squeezing.

Tap a step to mark it done.

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