Thai Fried Rice with Shrimp (Khao Pad Goong)
ID: f40bd44b...
A classic and comforting Thai street food favorite. This flavorful shrimp fried rice is stir-fried over high heat with Chinese broccoli, onion, egg, and savory sauces, then served with a side of spicy prik nam pla (chilies in fish sauce) and a squeeze of fresh lime.
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🍳 調理の流れ
Prep the ingredients and prepare the prik nam pla chili sauce. → Sauté minced garlic in a hot wok, then add shrimp and half of the rice. → Push everything aside, scramble the egg in the wok, and mix it back in. → Add the rest of the rice along with soy sauce, oyster sauce, and a pinch of sugar. → Toss in the vegetables, stir-fry briefly, and serve hot with lime and pepper.
調理手順
簡単な手順
Prep the ingredients and prepare the prik nam pla chili sauce. → Sauté minced garlic in a hot wok, then add shrimp and half of the rice. → Push everything aside, scramble the egg in the wok, and mix it back in. → Add the rest of the rice along with soy sauce, oyster sauce, and a pinch of sugar. → Toss in the vegetables, stir-fry briefly, and serve hot with lime and pepper.
イントロ
A classic and comforting Thai street food favorite. This flavorful shrimp fried rice is stir-fried over high heat with Chinese broccoli, onion, egg, and savory sauces, then served with a side of spicy prik nam pla (chilies in fish sauce) and a squeeze of fresh lime.
ステップ 1
Prepare the prik nam pla (condiment): In a small bowl, combine fish sauce, sliced Thai chilies, and a squeeze of lime juice from half a lime. Mix and set aside.
ステップ 2
Prep the main ingredients: Peel off the shrimp heads and outer shells, keeping the tails on. Mince the garlic, slice the white onion into wedges, chop the green onions finely, and cut the Chinese broccoli leaf into 1-cm strips.
ステップ 3
Heat a wok on high heat and add cooking oil. Once hot, toss in the minced garlic and stir-fry for about 15 seconds until fragrant.
ステップ 4
Add the shrimp and stir-fry for 30 seconds. Toss in half of the rice first; this helps absorb the savory shrimp juices and oils.
ステップ 5
Push the rice and shrimp to one side of the wok, crack the egg into the empty space, scramble it slightly, and then mix everything together. Stir-fry until the egg is cooked through.
材料リスト
重要なメモ
Using day-old or thoroughly cooled rice is highly recommended because it dries out slightly, preventing the rice from becoming mushy or sticking to the wok.
Frying half of the rice first is a great technique to absorb the flavorful oils and juices from the shrimp.
Prik nam pla (chilies in fish sauce) is a crucial Thai condiment that elevates the savory flavor profile of the fried rice.
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