Thai Shrimp Fried Rice

I recently created a recipes section on this website because I am a huge foodie and I thought, why not share with you guys? Last night I decided to venture into a territory that I usually don’t  mess with. I made Thai Shrimp Fried Rice.

I can count on one hand how many times I have attempted this. The first time I did, I made rice soup with vegetables for the whole family. It was not a pretty sight. For some reason, it used to seem a lot harder than it did last night and I think I have it figured out. I also made my hot and sour prawn soup to go along with it,

Now, do not get me wrong, I am a great cook and many folks can attest to this. Yes,  I know, I know, they might not be telling the truth. Okay, I got it. Do you want to find out if I know my way around the kitchen? Well, here is your chance. First, let’s get our ingredients together.

Thai Shrimp Fried Rice Ingredients

  • 8 oz x-large Shrimp, peeled
  • 2 cups jasmine rice, cooked
  • 1/4 cup yellow onion, chopped
  • 3  garlic cloves, minced
  • 1 scallions, chopped
  • 3 eggs egg, scrambled
  • 1/2 cup frozen peas and carrot mix
  • 1 Thai chili peppers (optional)
  • 1/8 cup clarified butter
  • 2 tsp soy sauce
  • 1/2 tsp fish sauce
  • salt and pepper


Season your shrimp with salt and pepper. Add half of the clarified butter to a large wok and heat up till very hot.  Follow-up with the shrimp, cook for 1 minute and set aside.

Add the remaining clarified butter to the wok and add the onion, scallions, vegetable mix and garlic and chili peppers. Saute for 2 minutes. Add soy sauce and fish sauce and continue stirring for another 2 minutes. Add eggs and shrimps to the mix and adjust for salt. If needed, add more soy sauce. You are done!

Cooking Tip: Use leftover rice from the day before. It makes better-fried rice.

Servings: 4 • Serving Size: 1/4 cooked fried rice