Prawn Fried Rice Recipe
(Khao Pad Gung)
Shrimp Fried Rice Thai Style, seafood simplicity, a quick, easy and deliciously tasty meal for the novice and expert cook alike! This versatile Thai fried rice recipe is a meal on it’s own or an accompaniment to almost any dish, just swap shrimps for another meat, see our Chicken Fried Rice Recipe and compare
Take a break from plain Jasmine rice and step it up with Khwanjai’s Shrimp Fried Rice and video tutorial, also a great dish to have at barbecues or any food style get together with your friends and they’ll love you for it! It’s completely non-spicy, however, you can spice it up a bit with Chilli Fish Sauce (Pik Nam Paa) in a side bowl
The basic starting point in all our fried rice recipes assumes you have your “Jasmine” (fragrant) rice cooked already. If you need to know how to cook rice first, watch our How to make Perfect Jasmine Rice video tutorial.
A point to note: Thai’s call all Shrimps and Prawns by the same name, (Gung) they are either large or small, in this authentic Thai recipe we actually use Prawns but it’s no problem to substitute.
How To Make Shrimp/Prawn Fried Rice
200g Tiger Prawns (any fresh prawns or shrimps will do)
2 Cups Jasmine Rice (pre cooked)
1/3 Medium Onion
2 Spring Onions (scallions)
2 Cloves Garlic
1tbs Fish Sauce
1tbs Thai Seasoning Sauce
2 tbs Oyster Sauce
2 tbs Oil
Black Pepper to taste
Clean and gut your prawns see our Prawn Preparation Video
Crush and chop the garlic, cut spring onions finely
Cut tomato into chunks
Cut onion into wedges and separate layers
Get your wok nice and hot with 2 tbs oil
Add garlic and stir until it starts to turn golden brown and you get aroma
Add your prawns and stir until half cooked before adding the egg and mix with the prawns
Next add the pre-cooked Jasmine rice and stir everything together before adding the fish, seasoning and oyster sauces and sugar, continue stirring for about 2 minutes
Now add the onions and tomatoes and continue stirring for another minute until the onions start to soften
Lastly add the spring onions and stir in 3 -4 times and you’re…. Done! You just made Shrimp Fried Rice
Serving Suggestions: It’s meant to be moist, not wet! Chuck it on a plate with some tomato, cucumber and some coriander, or even serve with Thai style fried egg on top. Season with black pepper to taste or add Chilli Fish Sauce for extra spicyness, or you can use our Chilli Powder Recipe If you prefer salty ans spicy try our Chilli Red Sauce Recipe A great side dish for a barbecue, a Thai banquet or a meal on it’s own
Khwanjai’s Top Tips:
Pay attention to the details and the timings or you’ll get either a soggy mess or rubbery prawns; a very simple recipe but easy to cock it up!!
Do not try this with dried Shrimps or Prawns, Use fresh or at least thawed out frozen ones or you will not enjoy it one bit
When adding the garlic at the start, it should only 5 – 10 seconds to start turning golden brown if it takes longer, your oil isn’t hot enough. It’s not a problem, just wait until it starts going golden and by then it’ll be hot enough. If you started too hot, don’t panic, the prawns/shrimps are unlikely to stick, if they do just press on and keep stirring
Cook the egg to one side of the pan, stir the egg until lightly scrambled before mixing with the prawns or you will just get egg coated prawns, the ideal time to start mixing is when you have soft scrambled eggs
Print the recipe to make notes, lots of good advice in this tutorial.
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