Fried Red Thai Jasmine Rice With Shrimp Recipe

Name: Fried Red Thai Jasmine Rice With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola or peanut oil; 8 garlic cloves, minced; 1 large carrot, peeled and cut in 1-inch long julienne; 8 medium or large shrimp about 6 ounces, peeled, deveined and chopped; 6 cups cooked ruby red jasmine rice, red Bhutanese or regular jasmine rice (2 cups uncooked); 1 bunch scallions, trimmed, cut in half lengthwise and then into 1-inch lengths; 2 tablespoons Thai or Vietnamese fish sauce (omit if sodium is an issue; the high sodium content in this recipe comes from the fish sauce); 2 to 4 tablespoons chopped cilantro; Chopped cilantro; Thinly sliced cucumber; Lime wedges; Scallions; Fish sauce with hot chilies (nam pla prik); Chopped roasted peanuts

Servings: persons

2 tablespoons canola or peanut oil
8 garlic cloves, minced
1 large carrot, peeled and cut in 1-inch long julienne
8 medium or large shrimp about 6 ounces, peeled, deveined and chopped
6 cups cooked ruby red jasmine rice, red Bhutanese or regular jasmine rice (2 cups uncooked)
1 bunch scallions, trimmed, cut in half lengthwise and then into 1-inch lengths
2 tablespoons Thai or Vietnamese fish sauce (omit if sodium is an issue; the high sodium content in this recipe comes from the fish sauce)
2 to 4 tablespoons chopped cilantro
Chopped cilantro
Thinly sliced cucumber
Lime wedges
Scallions
Fish sauce with hot chilies (nam pla prik)
Chopped roasted peanuts

1
Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact.
2
Add the oil, tilt to spread across the pan, and add the carrot and shrimp.
3
Stir-fry until the shrimp is pink and opaque, about two minutes.
4
Add the garlic, and stir-fry just until golden, 15 to 30 seconds.
5
Add the rice.
6
Stir-fry for about two minutes by scooping the rice up, then pressing it into the pan and scooping it up again.
7
The rice should have a seared taste.
8
Add the scallions and fish sauce, stir together for a half-minute to a minute and transfer to a platter.
9
Sprinkle the cilantro over the top, and serve, passing the garnishes of your choice.
10
Diners should squeeze lime juice onto their rice as they eat.

1520

kcal

Calories

Fat

291

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons canola or peanut oil, 8 garlic cloves, minced, 1 large carrot, peeled and cut in 1-inch long julienne, 8 medium or large shrimp about 6 ounces, peeled, deveined and chopped, and more.

Yes, Fried Red Thai Jasmine Rice With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried Red Thai Jasmine Rice With Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions