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Thai-style fried rice with shrimp or prawns


20 mins

Super Easy

Fried rice (or khao pad) is basic Thai comfort food – simple but wonderful. In Thailand, you’ll find it in almost every restaurant and at every single food stall with a wok. No matter where you are, this staple dish is always served with a squeeze of lime juice and some young spring onions sprinkled over the top. The trick is to eat a spoonful of rice, quickly followed by a few bits of spring onion to give the palate a subtle kick, ready for your next spoonful. You can get fried rice with vegetables and chicken too, but I like mine with shrimp or prawns.




  • 4 tablespoons vegetable oil

  • 2 teaspoon chopped garlic

  • 400g (14oz) shrimp or prawns, peeled and deveined

  • 2 tablespoons soy sauce

  • 2 tablespoons oyster sauce

  • 2 teaspoons nam pla (Thai fish sauce)

  • 2 tablespoons water

  • Pinch of ground white pepper

  • 2 carrots, sliced diagonally

  • 100g (4oz) button mushrooms, sliced

  • 1 onion, sliced

  • 4 spring onions, sliced

  • 550g (18oz) cooked rice (leftovers are fine)

  • Juice of 1 lime

  • Sliced spring onion, to garnish


  1. Heat the oil in a wok set over a high heat.
  2. When smoking hot, add the garlic and stir-fry for a few seconds until fragrant.
  3. Next, add the shrimp or prawns. Keep stirring, then pour in the soy sauce, oyster sauce and fish sauce and season with the pepper.
  4. Add the carrot, mushrooms, onion and spring onions and stir-fry for another 2 minutes.
  5. When everything else is cooked just right, add the cooked rice and stir-fry for 1 last minute, just to heat the rice through.
  6. Squeeze over some lime juice and serve immediately, garnished with spring onion slices.


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