Thai Shrimp Fried Rice (Kao Pad Goong)

Who doesn't love fried rice? Seasoned rice mixed with veggies, egg, and shrimp-it's a complete and satisfying one-dish meal! I enjoyed this rendition which was heavy on the garlic and scallion and seasoned with fish sauce and soy sauce. Serve with sliced cucumber, halved cherry tomatoes, and lime wedges, and garnish with thinly sliced scallions. .

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 439 Calories

Ingredients

• 1 tablespoon light brown sugar
• 2 large eggs, beaten
• 1 (10 ounce) package frozen mixed vegetables
• 1 tablespoon soy sauce
• 1 ½ tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 pound uncooked medium shrimp, peeled and deveined
• 2 tablespoons minced garlic, divided
• 3 tablespoons canola oil, divided
• ½ cup chopped green onions, divided
• 3 cups day-old cooked white rice

Recipe Instructions

Step 1

Stir together oyster sauce, fish sauce, soy sauce, and brown sugar in a small bowl. Set aside.

Step 2

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.

Step 3

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.

Step 4

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.