Can I use frozen shrimp for this recipe?

Yes, thaw frozen shrimp completely and pat dry before using. This prevents excess moisture in the pan and ensures even cooking.

What type of rice is best for Thai fried rice?

Day-old jasmine rice works best—the grains are drier and separate easily. Avoid fresh, warm rice as it clumps. Cool rice in the refrigerator overnight.

How do I adjust the spice level?

Thai chili peppers are the main heat source. Use 1 for mild, 2 for medium, or 3+ for very spicy. Remove seeds for less heat while keeping flavor.

Can I make this with a different protein?

Yes—substitute shrimp with chicken, pork, beef, or tofu in equal amounts. Adjust cooking time based on the protein's thickness.

Why does the recipe call for baking soda and cornstarch?

Baking soda and cornstarch velveting technique keeps shrimp tender and prevents it from becoming rubbery when stir-fried at high heat.

Authentic Thai Fried Rice With Shrimp

Name: Authentic Thai Fried Rice With Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1/2 lb shrimp (medium sized (U40-50)); 1 tbsp light soy sauce; 1/4 tsp kosher salt; 1/4 tsp white pepper; 1/2 tbsp neutral oil; 1/8 tsp baking soda; 1 tsp cornstarch; 5 cloves garlic; 2 thai chili peppers (adjust to your spice preference); 1 tbsp oyster sauce; 1 tbsp light soy sauce; 2 tbsp fish sauce; 1 tbsp palm sugar (sub regular sugar ); 1/4 tsp white pepper; 1/4 tsp msg; 3 tbsp neutral oil (I used avocado oil); 2 cups Basmati or Jasmine rice (cooked and dried out in the fridge overnight); 1/2 onion (sliced); 1 shallot (sliced); 2 cups thai basil (plus more for garnish; can sub regular basil); 2 eggs (beaten); 4 Lime wedges; 1 tbsp chili flakes

CookOSBeta

Authentic Thai Fried Rice With Shrimp | CookOS

Ingredients

1/2 lb shrimp (medium sized (U40-50))
1 tbsp light soy sauce
1/4 tsp kosher salt
1/4 tsp white pepper
1/2 tbsp neutral oil
1/8 tsp baking soda
1 tsp cornstarch
5 cloves garlic
2 thai chili peppers (adjust to your spice preference)
1 tbsp oyster sauce
1 tbsp light soy sauce
2 tbsp fish sauce
1 tbsp palm sugar (sub regular sugar )
1/4 tsp white pepper
1/4 tsp msg
3 tbsp neutral oil (I used avocado oil)
2 cups Basmati or Jasmine rice (cooked and dried out in the fridge overnight)
1/2 onion (sliced)
1 shallot (sliced)
2 cups thai basil (plus more for garnish; can sub regular basil)
2 eggs (beaten)
4 Lime wedges
1 tbsp chili flakes

23 Ingredients

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Instructions

1
In a bowl, add the peeled and deveined shrimp along with soy sauce, salt, white pepper, neutral oil, baking soda and cornstarch. Mix until combined and marinate for 15 minutes.
2
In a mortar and pestle, combine garlic and thai chili peppers into a paste and set aside. Alternatively, chop the garlic and peppers and scrape alongside a cutting board and the flat edge of a knife to form a paste.
3
In a small bowl, mix together oyster sauce, light soy sauce, fish sauce, palm sugar, white pepper, and msg.
4
Add the neutral oil over high heat in a wok or large pan until just smoking. Add the shrimp and stir fry for 2-3 minutes until cooked through. Remove and set aside, leaving the residual oil in the pan. Reduce the heat to medium high.
5
In the same pan, fry the garlic/chili paste for 15 seconds until fragrant, then immediately add shallots and onion. Stir fry for 1 minute until the onions are softened.
6
Push the ingredients to the side, then add eggs and scramble (add 1 tbsp more oil if needed to cook the eggs). Mix together.
7
Turn the heat to high, then add the day old rice and mix together over high heat, stir frying until the rice is toasted and relatively dry. Add the premixed sauce and combine, stir frying for another 2-3 minutes until the rice has absorbed the sauce.
8
Add shrimp and basil and stir fry for another 1-2 minutes. Garnish with limes, chili flakes and more basil and enjoy!