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Thai Fried Rice with Shrimp & Pork (Khao Phad Goong Moo)

User Rating 3.5 Star Rating (2 Reviews)


Thai fried rice with shrimp
Brent Madison/Dorling Kindersley/Getty Images
This easy fried rice recipe is the most popular type of fried rice in Thailand (Khao Phad Goong Moo). Try it and find out what all the fuss is about. This delicious fried rice features baby shrimp and bits of sausage as well as some healthy greens. This fried rice recipe includes lots of cooking tips to get your fried rice to taste restaurant-quality (or better!). ENJOY!

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: SERVES 2-3 main course/4-5 side


  • 4-5 cups cooked rice, preferably several days old (see tip on rice below)
  • 1 cup sausage cut into very small pieces - Chinese sausage, OR regular sausage or salami works too
  • 1+1/2 cups baby shrimp (frozen is okay - rinse or soak in cool water to thaw)
  • 3/4 cup frozen peas (or fresh if you have them!)
  • 3 spring (green) onions, sliced
  • 3 cloves garlic, finely chopped or minced
  • optional: 1 egg
  • optional: 1 fresh red chili, thinly sliced and de-seeded for garnish
  • 1 Tbsp. oyster sauce (I used Kikkoman brand)
  • 1 Tbsp. soy sauce
  • 1 tsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
  • 1 Tbsp. lime juice
  • 2 tsp. sugar
  • 1/4 to 1/2 tsp. cayenne pepper (adjust according to how spicy or mild you want it)
  • good pinch of white pepper (omit if you don't have any in your pantry)
  • OTHER: oil for stir-frying


Rice Tip: For good-quality fried rice, leftover rice is best - anywhere from several days up to 1 week old. The key is to make the rice as dry as possible. If using freshly cooked rice, spread it out in a large bowl and place uncovered in the refrigerator for several hours (or overnight) before frying.

  1. Drizzle 1 Tbsp. oil over the rice and gently work it through with your fingers, eliminating any lumps or clumps and separating into individual grains as much as possible. Set aside.
  2. Stir all stir-fry sauce ingredients together in a cup. Set aside. Place 2 Tbsp. oil in a wok or large frying pan over medium-high heat. Add the garlic and stir-fry to release the fragrance (1 minute).
  3. Add the shrimp and sausage, and stir-fry another 1-3 minutes, or until shrimp and sausage are cooked (you may be using pre-cooked shrimp and sausage, in which case this will only take 1 minute). If adding egg: push the ingredients to the side of the pan and crack in the egg. Quickly stir-fry to scramble.
  4. Add the rice, peas, and stir-fry sauce, drizzling it over. Now quickly stir-fry everything together using 2 utensils and a tossing kind of motion (like tossing a salad). The heat should be fairly high, high enough so you hear the rice crackling or popping, but not so high that the bottom of your wok will burn (I keep my dial midway between medium and high). Gently stir-fry until everything is well mixed (1-2 minutes).
  5. Add the spring onion and continue stir-frying another minute.
  6. Remove from heat and do a taste-test. If you prefer it saltier, add 1/2 to 1 Tbsp. more fish sauce and quickly toss. If too salty, add another squeeze of fresh lime juice.
  7. Top with the fresh chili (if using) and serve your fried rice immediately with Thai chili sauce on the side. For my own homemade version, see: Nam Prik Pao Chili Sauce Recipe.
User Reviews

Reviews for this section have been closed.

 2 out of 5
Was able to rescue this dish but..., Member siegedemonatyahoocom

We have a lot of great Thai restaurants here in L.A. and my wife is Filipino so were no stranger to the tastes and ingredients in this dish. Following the directions exactly, the dish was overwhelmed by fish sauce. I had reservations about using so much fish sauce, but because of the previous review I went for it. Fish sauce should be a subtle seasoning. Of the two brands of fish sauce we have, they both only dispense drops of sauce because it is so intense. I already was using 5 cups of rice, luckily I had an extra 1 1/2 cups of rice to add to temper the taste. A couple other things I might add, anything with soy sauce should be added at the very end. Soy sauce gets bitter the longer you cook it. The same with the lime, it also gets bitter when cooked. Serve this dish with a wedge of lime and let the diner use as much as they prefer. This is how it is served with all the Thai and Filipino rice and noodle dishes that I have had. You want to add a citrus note, it's not used to counter saltiness. To sum it up, I would use 2 tsp of fish sauce, skip the sugar, peas and cayenne. Add a sliced sauteed white or yellow onion. The onion sweetens the dish without adding sugar. Other nice additions are grilled roma tomato wedges. Grill skin side down until skin browns or blackens a bit and serve on the side with the lime wedge. Or serve with a couple of greenhouse cucumber slices and fresh roma tomato slices. Also try Magi sauce, instead of soy sauce, it is a fermented wheat sauce and has a more savory flavor than soy.

30 out of 36 people found this helpful.

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