Shrimp Fried Rice - (Khow Pad Koong)
Description
My mother-in-law dreams about my shrimp fried rice. I make enough to serve 12 people for her and she freezes it. I hope you enjoy it as much as she does!
Ingredients
At a glance
Cuisine
Thai
Main Ingredient
SeaFood
Eggs
Garlic
Cooking Method
Stir-Fry
Difficulty
Very Easy
Serves
4-6
- 4 cups cooked Thai Jasmine Rice
- 5 garlic cloves, chopped
- ¼ cup vegetable oil
- 1 ½ pounds shrimp, shelled and deveined
- 3 eggs
- ½ cup fish oil
- 2 teaspoons sugar
- 2 scallions cut into ½ inch squares
- ½ teaspoons red pepper, crushed
- 1 cucumber, peeled and thinly sliced
- Coriander leaves for garnish
Methods/steps
- Heat the oil to 375 degrees (F). Stir-fry the garlic until it is light brown.
- Add the shrimp for 2 to 3 minutes.
- In a small bowl, quickly beat eggs with 1-tablespoon fish sauce and 1-teaspoon sugar. Stir this mixture into the shrimp.
- When the egg starts to cook, add the rice and remaining fish sauce and sugar. Stir well until all the ingredients are thoroughly mixed.
- Reduce the heat, and add the scallions and crushed pepper. Arrange on a large platter, topped with cucumber slices and garnished with coriander leaves.
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