15-Min Thai Shrimp Fried Rice Recipe — Just Like Bangkok

Growing up in Bangkok, Thai Shrimp Fried Rice—Khao Pad Goong—was everywhere. Quick, comforting, and full of flavor. The secret? Overnight jasmine rice, bouncy shrimp, and just the right kiss of smoky wok heat. Today, we’re bringing the magic of Bangkok street food back to our kitchen—ready in just 15 minutes!

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Serving: 2 to 4
Prep time: 9 minutes
Cook time: 6 minutes

For the fried rice:
3 cups cooked jasmine rice, overnight
2 tablespoons cooking oil, separated
12 large shrimp, peeled and deveined
½ medium yellow onion, finely diced
2 cloves garlic, minced
2 large eggs
1 tablespoon soy sauce
1 tablespoon fish sauce
Pinch of sugar
3 stalks scallions, chopped

For the garnish:
3 slices cucumber
1 spring cilantro, for garnish
1 wedge lime

For the chili fish sauce:
1 red chili pepper
3 tablespoons fish sauce
1 wedge lime

Timestamps:
00:00 Introduction to the Thai shrimp fried rice recipe
00:17 Cut the onion, garlic, scallions, cucumber, red chili pepper, and lime
00:36 Prepare the steamed rice
01:05 Stir-fry the shrimp
01:20 Stir-fry the fried rice
01:55 Make the chili fish sauce

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