Thai Fried Rice Recipe with Shrimp (Khao Pad Goong ข้าวผัดกุ้ง)
Get all the details for this Thai fried rice recipe (khao pad goong ข้าวผัดกุ้ง) here:
Thai fried rice is a very typical street food dish in Thailand and you'll find it at any restaurant you go to. It's quite easy to make, and it's usually pretty tasty as well. You can order Thai fried rice with any kind of meat you want, but probably the most popular version is with shrimp, which we will be making in this recipe right here.
When you make fried rice, if you don't have all the ingredients mentioned in this video, you can alternatively just find whatever you have in your fridge and use that. I've made fried rice with all sorts of ingredients, like leftover grilled chicken or steak, and it turns out extremely delicious. So don't be too concerned about ingredients you have, but if you do happen to have fresh shrimp, it does taste amazing. Like with many stir fried dishes, the most important thing is to first prepare all of your ingredients. Peel the shrimp, chop up the onion, garlic, Chinese broccoli, or whatever other vegetables you're using, before you get started.
For the rice, it's actually best to use day-old rice, as it has sort of dried out. However, if you only have fresh rice which has just been cooked, the best thing to do is put it in a bowl, and let it air dry for a while until it's completely cooled. If you fry fresh rice directly from the hot pot when it's still moist, it's much easier for the rice to stick to the pan - so that's why it's best to use cooled or day-old rice.
In this Thai fried rice video, I'll also be preparing prik nam pla (พริกน้ำปลา), which is the famous Thai condiment of chilies mixed with fish sauce. You'll find this condiment at nearly every Thai street food restaurant, and it's an absolute must when it comes to Thai fried rice. That's what makes it uniquely Thai.
Here are the ingredients you'll need to cook this Thai fried rice recipe:
Fried Rice with Shrimp (Khao Pad Goong ข้าวผัดกุ้ง)
1.5 cups of cooked rice cooled (or day old rice works well too) - Or just estimate about 1 normal bowl full
About 5 - 10 shrimp, head peeled, but tail on
¼ of a big white onion (or ½ of a very small white onion, like I used)
1 leaf of Chinese broccoli (or any crisp green leafy vegetable)
2 cloves garlic
1 egg
½ tablespoon soy sauce
½ tablespoon oyster sauce
Pinch of sugar (optional)
1 tablespoon of oil for frying
Prik Nam Pla (Chilies in Fish Sauce พริกน้ำปลา)
5 Thai chilies
3 tablespoons of fish sauce
1/2 of a lime
Full Thai fried rice recipe (khao pad goong ข้าวผัดกุ้ง) here:
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Thai Fried Rice Recipe with Prawn •Khao Pad Goong |ThaiChef food
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????ingredients
2 cups cold steam rice
1 tbsp. Fish sauce
1 tbsp. Soy sauce
1 clove garlic
1/4 tsp. Salt
6 pcs. Prawn
4 pcs. Spring onion
1 tsp. Black / white pepper
3 eggs
Vegetable oil
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The BEST Basil Fried Rice
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????Thai Basil Fried Rice
Ingredients
3 to 5 garlic cloves
1 to 5 Thai chili to your taste
1 medium shallot
2 tbsp oyster sauce (you can substitute with vegetarian oyster sauce
1tbsp fish sauce (you can substitute with Thai light soy sauce)
1 tbsp palm sugar or honey
1/4 tsp black or white pepper
2 tbsp unsalted butter
12 oz 16/20 extra jumbo shrimp, peeled & deveined
2 eggs
2 1/2 cups day old cold jasmine rice
handful holy basil, Thai basil or Italian basil
How to Make Chicken Fried Rice on a Griddle | Start to Finish
Chicken Fried Rice is one of the main reasons I bought my griddle. This video is a easy beginner version step by step from start to finish.
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Recipe:
Oil and butter
2 boneless chicken thighs cut in pieces (breasts or tenders work too)
1.5 cup frozen peas and carrots
3 green onions trimmed
3 eggs
2 garlic cloves minced
4 cups of cooked Jasmine Rice
4 Tbsp. of soy sauce
2 Tbsp. teriyaki sauce
2 Tbsp. of sesame oil
Salt and pepper
Heat griddle to 375 to 400 degrees. (That's MED on my Camp Chef)
Put down oil, then salt and pepper the chicken pieces and place on griddle. Cook for 3 to 5 minutes. Add teriyaki sauce.
Move diced chicken over. Add butter and cook peas, carrots, and green onion in chicken juices for 2 minutes or until soft.
Add garlic and cook for 1 more minute.
Add rice, chicken, and eggs. Drizzle with soy sauce, then cook for 4 to 5 minutes.
Cook eggs in oil, scrambling them on the griddle, and add to the rice.
Add sesame oil at the end, then toss and serve.
Jean-Georges's Fried Rice - Mark Bittman | The New York Times
Mark Bittman recreates the chef Jean-Georges Vongerichten's fried rice, topped with crisp ginger and a fried egg.
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Jean-Georges's Fried Rice - Mark Bittman
BETTER THAN TAKEOUT AND EASY! Chinese Chicken Fried Rice Recipe
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This chicken fried rice recipe takes 15 minutes to make. It's absolutely delicious and everybody loves it- no doubt about that. Sometimes maybe you don’t know what to cook for dinner, this is it! It is better than your local take out fried rice AND healthier.
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**INGREDIENTS FOR THE CHICKEN FRIED RICE [serve 1-2]**
**For the chicken marinade**
- 150 grams of chicken
- 1 tsp of corn starch
- 1 tsp of soy sauce
- 1 tsp of vegetable oil
- a pinch of baking soda(NOT BAKING POWDER Sorry for the audio mistake in the video)
**FOR THE STIR FRYING**
- 2 eggs
- 3 tbsp oil
- 2 cups of cooked rice
- 1 tbsp of minced garlic
- 1/4 cup of red onion
- 1/3 cup of green beans
- 1/2 cup of carrot
- 1/4 cup of spring onion
**FOR THE SEASONING**
- 1 tbsp of light soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce:
- 2 tsp of dark soy sauce [Pearl River Bridge Superior Dark Soy Sauce:
- 1/4 tsp of salt or to taste
- pepper to taste
**HOW TO MAKE CHICKEN FRIED RICE**
- Cut the chicken into small pieces. Mix it with 1 tsp of corn starch, 1 tsp of soy sauce, 1 tsp of vegetable oil and a pinch of baking soda. Set it aside for 30 minutes.
- Crack 2 eggs. Beat it well.
- Heat up the wok. Add about 1 tbsp of vegetable oil. Give it a toss, so the bottom is coated nicely.
- Wait until there is smoke coming out. Pour in the egg. Will take about 30-50 seconds to get the it fluffy. Break it into small pieces and set it aside.
- Add more oil into the same wok. Heat it up and add in the chicken. Saute it about 1 or 2 minutes. Then push it to the side so you have room for the vegetables. Dump in all your veggies, which are 1 tbsp of minced garlic, 1/4 cup of onion, 1/3 cup of green beans and 1/2 cup of carrot. Stir-fry for 2 to 3 minutes.
- When the onion should be transparent, Add some salt to taste. Mix it well.
- Take it out.
- Next is the rice. Loosen up the rice before frying.
- Turn on the gas to high, Heat up the wok for about 15 seconds. Then add 2 tbsp of vegetable oil. Put in the rice right after that. Use your spatula to break down the big pieces.
- You need to stir fry this for 3-5 minutes. Then add in our seasoning, 1 tbsp of light soy sauce, 2 tsp of dark soy sauce.
- Now you really got to mix this. Do it fast. Because the wok is hot, the liquid will evaporate quickly- then you will never get to mix it evenly. Once can not see white rice, add in all the ingredients. Veggies, meat, oh and the egg...
- Toss everything together. Give them about 2 minutes to be infused with each other.
- Add in the spring onion right before serving.
Hope you enjoy! If you have any questions, just post a comment.
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