Quick, aromatic fried rice with tender shrimp, bright vegetables, and jasmine rice bound by a light soy and fish sauce glaze.
This is Thai-style fried rice—full of color, texture, and umami depth without being heavy. The key is cold leftover rice and high heat to achieve that slightly crispy, separated grain texture.
Built in 15 minutes from prep to plate, perfect for weeknight entertaining or a quick, satisfying meal.
Recipe
3 cups
Cold cooked jasmine rice
Day-old, preferably, or spread fresh rice on a plate to cool
1 lb
Large shrimp
Peeled, deveined, patted dry
3 tbsp
Neutral oil
Vegetable or peanut oil, divided
1 cup
Mixed vegetables
Peas, carrots, bell pepper, green onion—finely diced
1/4 cup
Fresh cilantro or green onion
Chopped, for garnish
Steps
Prep: Make sure rice is cold and grains are separated (not clumped). Pat shrimp dry on paper towels. Mince garlic and ginger. Dice vegetables. Beat eggs in a small bowl.
Make sauce: In a small bowl, combine soy sauce (3 tbsp), fish sauce (1 tbsp), oyster sauce (1 tbsp), and sugar (1 tsp). Stir until sugar dissolves. Set aside.
Heat wok or large skillet over high heat. Once very hot, add 1 tbsp oil. Immediately add shrimp in a single layer. Do not stir for 1-2 minutes—let the shrimp develop color on one side. Stir and cook 1-2 minutes more until shrimp are cooked through (about 3 minutes total). Transfer to a plate.
Add 1 tbsp oil to the wok. Add beaten eggs. Scramble quickly until cooked through, breaking into small pieces. Transfer to a plate with the shrimp.
Add remaining 1 tbsp oil to wok. Add minced garlic and ginger. Cook, stirring constantly, for 30 seconds until fragrant. Do not burn.
Add diced vegetables (except green onion and cilantro). Stir-fry for 1-2 minutes until vegetables are tender-crisp.
Add cold rice, breaking up any clumps with the back of your spatula. Stir-fry for 2-3 minutes, mixing constantly, until rice is heated through and grains are separated. The rice should look slightly toasted and separated, not mushy.
Return shrimp and eggs to wok. Pour in sauce. Toss everything together, mixing well, for 1-2 minutes until sauce coats all rice and everything is combined.
Remove from heat. Garnish with fresh cilantro or green onion. Serve immediately with lime wedges on the side.
Thermomix
Steps
Prep (TM): Add garlic and ginger to TM bowl. Chop | Speed 5 | 5 seconds. Set aside. Add vegetables. Chop | Speed 5 | 8 seconds into dice. Set aside.
Make sauce (TM): Add soy sauce, fish sauce, oyster sauce, and 1 tsp sugar to TM bowl. Blend | Speed 5 | 5 seconds. Set aside.
Cook shrimp and eggs (manual): Heat wok/skillet over high heat. Cook shrimp in oil, then eggs separately as per manual method. Transfer to plate. (TM cannot stir-fry.)
Build fried rice (manual): In same wok, add remaining oil. Stir-fry garlic and ginger 30 seconds. Add vegetables, stir-fry 1-2 minutes. Add rice, stir-fry 2-3 minutes. Return shrimp and eggs.
Sauce and finish (manual): Pour in sauce, toss everything 1-2 minutes. Remove from heat. Garnish with cilantro. Serve with lime wedges.
Note: Fried rice is a wok/stovetop dish requiring high heat and constant motion. The TM can handle prep (chopping aromatics, making sauce), but actual cooking is best done in a traditional wok or large skillet over direct heat.
Flavor Profile
First bite: Savory, umami-forward from soy and fish sauce, with slight funkiness and salt.
Mid-palate: Sweet undertone from oyster sauce and sugar balances the salt. Fresh ginger and garlic add brightness and heat. Tender shrimp provides sweetness and gentle briny minerality. Vegetables add textural contrast and subtle sweetness.
Finish: Lingering umami with bright cilantro and lime juice (added at table). This should taste balanced—salty, slightly sweet, aromatic, and fresh.
Variations & Customization
With Cashews or Peanuts
Add 1/2 cup roasted cashews or peanuts (unsalted) in the last step for extra crunch and richness.
With Pineapple (Pineapple Fried Rice)
Serve in a halved pineapple for presentation, and add 1/2 cup fresh pineapple chunks. Sweet and savory together—a classic Thai variation.
With Chicken or Mixed Protein
Substitute shrimp with diced cooked chicken, ham, or a combination. The sauce and method remain the same.
Vegetarian Version
Skip shrimp and eggs, or substitute with firm tofu cubes (pressed and fried in oil until crispy) for a vegan option. Reduce fish sauce to 1 tsp or substitute with more soy sauce.