Thai Fried Rice with Shrimp and Sugar Snap Peas Recipe
Fried rice with shrimp and crunchy sugar snap peas is a quick wok dish that in Thailand is often eaten for breakfast or a quick lunch. It’s a bit like our “yesterday’s rice”, just in a luxurious version – with the aroma of garlic, lime and fresh coriander. An ideal way to use up previously cooked rice.
Khao pad is one of the most popular wok dishes in Thailand, often made with day‑old rice and whatever ingredients are on hand. The version with shrimp and sugar snap peas refers to coastal regions, where fresh seafood is the backbone of street food.
This dish brings the flavor of Thai street food into a home kitchen, but relies on ingredients from an ordinary supermarket. The contrast between fluffy rice, juicy shrimp and crunchy vegetables makes every bite different. Thanks to high‑heat stir‑frying and a few simple tricks, the flavor is much deeper than in a typical “rice from the pan.”
Why this version works
- Chilled, loose rice instead of freshly cooked prevents clumping and gives lightly toasted grains.
- Cooking the eggs and shrimp separately keeps them from drying out during the later stir‑frying of the rice.
- Adding fish sauce and lime at the end builds depth of flavor without losing the fresh, citrusy aroma.
- Briefly stir‑frying the vegetables over very high heat keeps them crunchy and intensely green.
Chef's tips
Make sure the pan is really hot – when you add the rice you should immediately hear a loud sizzle, otherwise the grains will steam and stick together. If you see liquid pooling at the bottom, turn up the heat or briefly push some of the rice to the sides so it can evaporate. Also be careful not to overdo the lime at the end – add it gradually and keep tasting, because too much acidity will “flatten” the salty and sweet flavors.
How to serve
Serve in a large bowl with extra lime wedges and a small bowl of chili sauce for those who like it hot. It pairs well with a simple broth or a Thai coconut milk soup if you want to build a full meal. It also works well as a lunchbox dish, as long as you eat it within a few hours before the shrimp lose their springy texture.
Watch out for
- Don’t put wet shrimp in the pan – they’ll start to steam and turn rubbery instead of browning.
- Fry the garlic briefly; once it turns dark brown it becomes bitter and will dominate the whole dish.
- If the rice is warm or freshly cooked, spread it out in a thin layer on a plate and cool it thoroughly before frying.
- Don’t overcrowd the pan – if it’s small, fry the rice in batches, otherwise it will steam instead of stir‑fry.
Substitutions
- Instead of sugar snap peas, use a mix of frozen Asian vegetables and add them straight from the freezer.
- If you don’t have fish sauce, add more soy sauce and a few drops of anchovy brine or oyster sauce.
- You can replace the shrimp with finely chopped chicken or tofu fried until lightly golden.
- You can swap jasmine rice for long‑grain basmati, making sure to cool it thoroughly.
Ingredients
- cooked rice jaśminowy ugotowany i schłodzony - 400 g
- peeled shrimp - 250 g
- sugar snap peas or frozen green peas - 120 g
- carrot - 1 piece
- eggs - 2 pieces
- spring onion dymka lub szczypiorek - 3 tablespoons
- garlic - 2 cloves
- oil roślinny - 3 tablespoons
- soy sauce sojowy - 2.5 tablespoons
- fish sauce rybny - 1 tablespoon
- sugar - 0.5 teaspoons
- lime juice - 1.5 tablespoons
- chili pepper - 0.5 pieces
- fresh coriander - 2 tablespoons
- salt
- pepper
Preparation
- If using frozen shrimp, defrost them in the fridge in a colander, then pat them very thoroughly dry with paper towels. Season with salt and pepper – when they hit the hot fat they should immediately sizzle loudly rather than releasing water.
- Rinse and dry the sugar snap peas and remove the strings from the sides. If using frozen green peas, measure out the portion and keep it in the freezer until frying so the peas stay bright green and crunchy after adding, not soggy.
- Peel the carrot and cut it into small dice so it softens in a few minutes. Finely chop the garlic, and slice the spring onion or chives, setting aside some of the green tops for sprinkling over the finished dish – it should be clearly visible on the surface.
- In a bowl, beat the eggs with a pinch of salt until the mixture is uniform and slightly foamy. In a large pan or wok, heat 1 tablespoon of oil over medium heat, pour in the eggs and cook, stirring, until you get soft, still slightly moist curds without brown spots, then transfer to a plate.
- In the same pan, heat 1–2 tablespoons of oil over very high heat until the fat just begins to smoke. Add the garlic and fry for about 30 seconds, stirring constantly, until very fragrant and only lightly golden – if it starts to darken, move on to the next step immediately.
- Add the shrimp and fry for 2–3 minutes, turning often, until they turn pink and opaque but still feel springy when pressed. As soon as they start curling into tight little rings, transfer them to the plate with the eggs.
- Add the carrot and sugar snap peas or frozen green peas to the pan. Stir‑fry for 2–3 minutes over high heat, stirring from the bottom, until the carrot just softens and the peas are bright green and crisp; if you see them losing color and wrinkling, stop frying.
- Add the cooked, well‑chilled rice, breaking up any clumps with a spatula until the grains separate. Stir‑fry for 3–4 minutes, stirring often, until the rice is hot, lightly browned in spots and drier to the touch than at the start, with a gentle “rustling” sound as you stir.
- Pour in the soy sauce and fish sauce, add the sugar and chopped chili. Stir vigorously for 1–2 minutes, until every grain of rice is evenly coated and has a uniform, slightly glossy color with no wet puddles at the bottom of the pan.
- Return the eggs and shrimp to the pan, gently mix and fry for another 1–2 minutes, until everything is piping hot but the shrimp don’t start shrinking and toughening. Take the pan off the heat, add the lime juice and most of the spring onion, mix, taste and adjust the seasoning if needed, then serve immediately, topped with coriander and the remaining spring onion.
Storage
No storage information available for this dish.
I like this rice best when I leave it in the pan a bit longer and let a thin, crispy layer form on the bottom – those browned grains always disappear first.
