If you’re craving a takeout-style meal without the wait or delivery fees, this Easy Thai Shrimp Fried Rice is exactly what your weeknight dinner needs. It’s savory, slightly sweet, brimming with umami, and done in under 30 minutes. Perfect for using up leftover rice, it delivers bold Thai-inspired flavor without any complicated steps.
The shrimp cook up juicy and tender, tossed with garlic, veggies, and a touch of fish sauce for authentic flair. You can easily adjust the spice level with chili flakes or Thai bird chilies if you’re feeling adventurous. This dish is weeknight-friendly and ready to become a repeat favorite.
What Kind of Shrimp Should I Use?
Medium to large peeled and deveined shrimp are ideal. Tail-on for presentation, or tail-off for easy eating—your call! Fresh or frozen both work, just make sure they’re thoroughly thawed and patted dry before cooking.
Ingredients for the Easy Thai Shrimp Fried Rice
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 pound shrimp, peeled and deveined
- 3 cups cooked jasmine rice (preferably day-old)
- 2 eggs, lightly beaten
- 1/2 cup diced carrots
- 1/2 cup frozen peas, thawed
- 3 green onions, sliced
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- Optional: chili flakes or Thai chilies for heat
How To Make the Easy Thai Shrimp Fried Rice
Step 1: Sauté the Shrimp
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove from pan and set aside.
Step 2: Scramble the Eggs
Add another tablespoon of oil to the pan. Pour in the beaten eggs and scramble just until set. Push to the side of the pan.
Step 3: Stir-Fry the Vegetables
Add carrots and peas to the empty space in the pan and cook for 2-3 minutes until slightly tender.
Step 4: Add the Rice and Sauces
Toss in the day-old rice, breaking apart clumps. Stir in soy sauce, fish sauce, oyster sauce, and sugar. Mix everything together well.
Step 5: Combine Everything
Return shrimp to the pan along with the green onions. Stir everything together until heated through. Add chili flakes if desired.
How to Serve and Store Thai Shrimp Fried Rice
Serve your shrimp fried rice hot off the skillet, garnished with extra green onions or a lime wedge for brightness. It pairs well with Thai cucumber salad or a simple broth soup.
For storing, let it cool completely before transferring to an airtight container. It keeps well in the fridge for up to 3 days. Reheat in a skillet over medium heat for best texture.
Frequently Asked Questions
Can I use brown rice instead of jasmine rice?
Yes! Brown rice works fine, though the texture will be slightly chewier.
What if I don’t have fish sauce?
You can omit it or add a bit more soy sauce and a splash of lime juice for that savory-tangy balance.
Can I add more vegetables?
Absolutely. Bell peppers, corn, or chopped bok choy are great add-ins.
Is this dish spicy?
Not by default, but you can add chili flakes or Thai chilies if you like heat.
Can I make it ahead of time?
Yes, it’s great for meal prep and reheats well.
Want More Rice Bowl Ideas?
If you enjoyed this Easy Thai Shrimp Fried Rice, you might also love these other dishes:
- Creamy Garlic Chicken Breasts with rice for a comfort meal.
- Healthy Mediterranean Salmon Dinner packed with omega-3s and herbs.
- Cheesy Mexican Rice Casserole for a zesty, filling option.
- Yummy Grilled Shrimp Bowl with Avocado Corn Salsa for a light, fresh combo.
- One Pot Creamy Beef and Garlic Butter Pasta if you’re in the mood to switch it up.
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Easy Thai Shrimp Fried Rice
- Total Time: 25 minutes
- Yield: 4 servings
Description
This Easy Thai Shrimp Fried Rice is a fast, flavorful dinner made with tender shrimp, jasmine rice, and bold Thai-inspired seasonings. Ready in under 30 minutes, it’s perfect for busy weeknights or when you’re craving takeout flavor at home.
Ingredients
2 tablespoons vegetable oil
3 cloves garlic, minced
1 pound shrimp, peeled and deveined
3 cups cooked jasmine rice (preferably day-old)
2 eggs, lightly beaten
0.5 cup diced carrots
0.5 cup frozen peas, thawed
3 green onions, sliced
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 teaspoon sugar
Optional: chili flakes or Thai chilies
Instructions
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the shrimp and cook until pink and opaque, about 2–3 minutes per side. Remove from pan and set aside.
2. Add another tablespoon of oil to the pan. Pour in the beaten eggs and scramble just until set. Push to the side of the pan.
3. Add carrots and peas to the empty space in the pan and cook for 2–3 minutes until slightly tender.
4. Toss in the day-old rice, breaking apart clumps. Stir in soy sauce, fish sauce, oyster sauce, and sugar. Mix everything together well.
5. Return shrimp to the pan along with the green onions. Stir everything together until heated through. Add chili flakes if desired.
Notes
Use day-old rice for the best texture—fresh rice can turn mushy.
Don’t overcook the shrimp or they’ll become rubbery; just until pink and opaque.
Customize the spice with chili flakes or fresh Thai bird chilies to suit your heat preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 225mg
Keywords: shrimp fried rice, Thai fried rice, easy shrimp dinner
