Thai Shrimp Fried Rice (Kao Pad Goong)
Recipe by TheOtherJuliaGulia from allrecipes.com
Dinner 35 Mins.
Ingredients
4
4 servings
- •1 ½ tablespoons oyster sauce
- •1 tablespoon fish sauce
- •1 tablespoon soy sauce
- •1 tablespoon light brown sugar
- •3 tablespoons canola oil, divided
- •1 pound uncooked medium shrimp, peeled and deveined
- •½ cup chopped green onions, divided
- •2 tablespoons minced garlic, divided
- •1 (10 ounce) package frozen mixed vegetables
- •2 large eggs, beaten
- •3 cups day-old cooked white rice
Instructions
- Stir together oyster sauce, fish sauce, soy sauce, and brown sugar in a small bowl. Set aside.
- Heat 1/2 tablespoon oil in a large cast iron skillet or wok over medium heat. Add shrimp, 1/4 cup green onions, and 1 tablespoon garlic. Cook, stirring constantly, until shrimp are firm and opaque, 3 to 4 minutes. Transfer to a bowl.
- Without cleaning the skillet, add another 1/2 tablespoon oil over medium heat. Add remaining 1/4 cup green onions, remaining 1 tablespoon garlic, and mixed vegetables. Cook, stirring often, until vegetables are tender, about 4 minutes. Push to the side of the skillet and add another 1 tablespoon oil to the center. Add beaten egg and let sit for 20 seconds; then stir gently until large curds form, about 1 minute. Stir cooked eggs and vegetables together.
- Increase heat to medium-high and add remaining 1 tablespoon oil. Stir in cooked rice and reserved sauce; flatten rice in skillet. Cook, flipping and turning occasionally, until rice is brown and crispy in some spots, about 5 minutes. Remove from heat and stir in cooked shrimp.
Nutritional Facts
Per 4 servings
- Calories: 439
- Carbohydrate: 49g
- Fat: 15g
- Fiber: 4g
- Protein: 28g
- Sugar: 4g
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