Lada's Kitchen: Shrimp Fried Rice Recipe:Khao-Pad-Goong (ข้าวผัดกุ้ง)

This Shrimp Fried Rice is unbelievably simple but it is a scrumptious dish. It requires several ingredients that I already have on hand, especially cooked rice, shrimps and eggs. It is also a perfect way to use leftover rice and recreates into the mouthwatering meal in a short time. Let's get started.

Ingredients:

3 cups cooked rice, I use leftover brown rice
15 shrimps, shelled and deveined
3 eggs
1 onion, chopped
1/2 carrot, diced
1/2 green bell pepper, diced
2 scallions, thinly sliced

1 tablespoon soy sauce
1 teaspoon fish sauce
1 tablespoon tomato sauce
4 garlic cloves, minced
pinch salt and pepper to taste
3 tablespoons canola or vegetable oil

These are some ingredients for shrimp fried rice.

Thinly sliced scallions

chopped onion

diced green bell pepper

diced carrot

minced garlic

Directions

Heat a wok or a large sauté pan on a medium high heat and add 1 tablespoon of cooking oil and swirl to coat pan.
Now stir in minced garlic until light golden brown and add shrimp, 1 teaspoon soy sauce, and pinch of pepper. Flip over and let them cook about 80% cooked through. Remove the shrimps from the pan onto the plate.

These fried shrimps are looking good!

Let the pan heat up again and add 1 tablespoon oil, stir in onion, carrot, green pepper until translucent. Add rice, soy sauce, fish sauce, tomato sauce, and stir fry until fragrant. Use the spatula to move the rice to the side of the wok. Add 1 tablespoon oil and pour in the eggs, stirring in to break up and scramble the eggs. Spread the rice all around the wok surface and let the rice heat up. Stir in cooked shrimp and green onions (leave some for garnish), add pinch of salt and pepper, tossing to mix the rice evenly and check the seasonings. Serve hot and garnish with thinly sliced green onions, sliced cucumbers, lime wedge including fish sauce, chilies, and lime juice:nam-pla-prik. Enjoy ka!