Thai Fried Rice
Fluffy jasmine rice with shrimp, eggs, and Thai flavors, quick, satisfying, and a brilliant way to use leftovers.
Ingredients (serves 4)
- 3 cups cooked jasmine rice
- 8 oz shrimp
- 2 eggs
- 1/2 cup frozen peas
- 1/2 cup corn
- 3 cloves garlic
- 3 scallions
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon palm sugar
- lime wedge for serving
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Save this recipeInstructions
- 1
Heat 2 tablespoons oil in a large skillet or wok over high heat. Add minced garlic and cook for 30 seconds.
- 2
Add shrimp and cook until pink, about 3 minutes. Push to the side and crack eggs into the pan, scrambling until set, 1 minute.
- 3
Add cooked rice, breaking up clumps with the back of a spoon. Stir-fry for 2 minutes.
- 4
Toss in peas and corn, cooking for 1 minute.
- 5
Drizzle with fish sauce, soy sauce, and palm sugar. Stir constantly for 1 minute until everything is coated and heated through.
- 6
Add sliced scallions and squeeze of lime juice. Serve hot.
