Spicy Fried Rice with Shrimp (Thai Style)
Spicy, Thai-style fried rice is one of my favorite take-out orders, but it's just as simple (and ⅕ the cost!) if I do it at home. This recipe calls for pre-made (preferably frozen) white rice, which makes it a super-fast and favorable 30 minute or less meal. If you are making rice fresh, add 20 minutes or so to your cook time. Thai-style fried rice is spicy but finding the right spices can be tricky. I've found that Japanese Togarashi (also called Japanese Seven Spice) does the trick perfectly. McCormick's makes a spot-on spice blend. If you can find a spicy Thai spice, that works too. Otherwise, find a generic Asian seasoning with ginger and garlic, then add some red pepper flakes for heat. This recipe calls for shrimp, but you can add in whatever protein you prefer. As a main course, this recipe serves 4. As a side dish, 6-8.
Ingredients
- 3 cups cooked white rice, preferably frozen (see note)
- 1 lb large shrimp, peeled and deveined
- 2 TBSP neutral oil
- 2 eggs, beaten
- 5-6 shallots, sliced with green and white parts, separated
- ½ onion, diced
- 2 cloves garlic, minced
- 1 ½ TBSP lite soy sauce or coconut aminos
- 1 ½ TBSP Togarashi seasoning (also called Japanese Seven Spice) or Thai seasoning (not a curry based seasoning)
- 1 small tomato, sliced
- salt and pepper to taste
Instructions
- Heat oil in a large pan or wok over medium high heat. Add onion and white parts of scallions. Cook for 1 minute until slightly fragrant.
- Add shrimp to one side of pan and let cook without disturbing for 1-2 minutes.
- Flip shrimp to other side. Add beaten eggs to the other side of pan and swirl with fork to lightly scramble. Let cook 2-3 minutes.
- Add garlic, rice, soy sauce (or coconut aminos), Togarashi/Japanese Seven Spice/Thai seasoning. Toos to thoroughly combine rice, shrimp, aromatics, and eggs.
- Allow to cook 3-5 minutes. Add salt and pepper to taste.
- Garnish with sliced tomatos and green parts of scallions.
Notes
I love to make several big batches of rice and then freeze them flat in freezer Ziploc bags for use later. They store beautifully, thaw in minutes... and are the secret ingredient to the perfect quick fried rice. Using "old" rice ensures a crisp, non-mushy rice dish that soaks up all the umami flavors you can throw into the pan. Plus. using pre-cooked, frozen fried rice makes this a meal that goes from stove to table in well under 30 minutes. If you don't have pre-cooked rice on hand, you can still make this dish without issue. Just make sure to turn up the heat when you add the rice to give it a good sear.