Best 3 Fried Red Thai Jasmine Rice With Shrimp Recipes

Indulge in the vibrant flavors and aromas of Thailand with our delectable Fried Red Thai Jasmine Rice with Shrimp. This classic dish, also known as Khao Pad Sapparot Gung, is a harmonious blend of textures and tastes that will tantalize your palate. Succulent shrimp, fragrant jasmine rice, and an array of colorful vegetables are stir-fried in a savory sauce infused with aromatic Thai spices, creating a symphony of flavors. Each bite offers a delightful balance of sweet, sour, and savory notes, leaving you craving more.

In addition to the main recipe, we also provide variations to cater to different dietary preferences and tastes. For a vegetarian delight, try our Khao Pad Sapparot Pak, where shrimp is replaced with an assortment of crisp vegetables. If you prefer a spicier kick, our Khao Pad Sapparot Prik King delivers an extra dose of heat with the addition of fiery chili peppers. And for seafood enthusiasts, our Khao Pad Sapparot Talay features a medley of succulent seafood, including shrimp, squid, and mussels.

No matter your choice, each recipe promises an authentic Thai culinary experience that will transport you to the heart of Bangkok's bustling street food markets. Get ready to embark on a flavor-filled journey with our Fried Red Thai Jasmine Rice with Shrimp and its enticing variations.

Check out the recipes below so you can choose the best recipe for yourself!

THAI COMBINATION FRIED RICE

Thai Combination Fried Rice image

This dish is loosely based on Thailand's ubiquitous fried rice dish, kao pad. Usually some kind of animal protein accompanies the rice - squid, crabmeat, ham, chicken, whatever the cook has on hand. My version relies instead on tofu and vegetables; the most important ingredients are the rice itself, the garlic and the fish sauce. Have all of your ingredients prepared and close to the stove. Cooking goes very quickly.

Provided by Martha Rose Shulman

Categories dinner, weekday, main course

Time 10m

Yield Serves four to six

Number Of Ingredients 15

Ingredients

4 tablespoons canola or vegetable oil
8 garlic cloves, minced or pressed
1 large carrot, peeled and diced small or cut in julienne
4 ounces tofu, patted dry and cut in 1/2-inch dice
4 eggs, beaten and seasoned with salt and pepper
5 cups cooked rice, preferably Thai jasmine rice available in markets that sell Asian foods
2 to 3 tablespoons Thai or Vietnamese fish sauce (to taste)
2 to 3 teaspoons Thai or Indonesian chile sauce (to taste)
1 tomato, chopped
1 bunch scallions, both white and green parts, chopped
1/2 cup chopped cilantro
Thinly sliced cucumber
Lime wedges
Scallions
Fish sauce with hot chiles nam pla prik or half the amount of soy sauce

Steps:

Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil and swirl, then add the carrot and tofu. Stir-fry until lightly colored, about two minutes. Add the garlic and stir-fry until golden, about 30 seconds. Pour in the beaten egg. Stir-fry until scrambled, then add the rice. Cook the rice - scooping it up and pressing it into the pan, then scooping it up again - for about two minutes. Add the fish, chile sauces, tomato and chopped scallions, then stir together for about a half-minute. Serve, garnishing each plate with the cilantro and cucumbers and passing lime wedges, scallions and fish sauce with chiles. Diners should squeeze lime juice onto their rice as they eat.

THAI RED CURRY SHRIMP WITH JASMINE RICE

Thai Red Curry Shrimp with Jasmine Rice image

Provided by Anne Burrell

Time 35m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 cup jasmine rice
2 cups water
1/2 teaspoon salt
1 pound shrimp, peeled and deveined, shells reserved
Vegetable oil
2 cloves garlic, smashed and finely chopped
1 tablespoon Thai red curry paste
1 (14-ounce) can unsweetened coconut milk
2 kaffir lime leaves
1 tablespoon Thai fish sauce
2 teaspoons brown sugar
1 lime, zested and juiced
4 shiitake mushrooms, julienned
1/2 cup mung bean sprouts, for garnish
1/2 cup fresh pineapple, cut into 1/2-inch dice, for garnish
Cilantro leaves, for garnish

Steps:

For the rice: Combine the rice, water, and salt in a small saucepan. Bring the water to a boil. Cover the pan and reduce the heat to medium-low and cook for 15 minutes.
For the shrimp: Place the shrimp shells in a small saucepan and cover with water. Bring to a boil and turn off the heat. Let the shells steep in the water.
Coat a large, straight-sided saute pan with vegetable oil. Bring the pan to medium-high heat. Add the garlic and red curry paste. Quickly add the coconut milk and stir to combine. Toss in the lime leaves. Add the fish sauce, brown sugar, lime zest, and juice. Bring to a boil and reduce to a simmer.
Strain the shrimp shell water through a strainer into a bowl. Measure out 1 cup and add it to the pan. Cook until the mixture has thickened to the consistency of heavy cream. Add the shrimp and mushrooms and cook until the shrimp turn pink, 3 to 4 minutes.
Fluff the cooked rice with a fork. Spoon the rice into a bowl and spoon the shrimp mixture over top. Top with mung bean sprouts, diced pineapple, and cilantro leaves.

JASMINE SHRIMP FRIED RICE

Jasmine Shrimp Fried Rice image

As described by Vicking Range...an epiphany of flavors! The subtle saltiness of fish sauce, the crisp flavors of fresh herbs and the slight bite of hot pepper make the dish sublime.

Provided by gailanng

Categories One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 tablespoon garlic, minced
3/4 cup green onion, thinly sliced
1 jalapeno, seeded and minced (to taste)
5 cups cooked jasmine rice, cold (can be cooked and refrigerated one day ahead)
2 tablespoons sugar
3 tablespoons soy sauce
2 tablespoons asian fish sauce
2 cups cooked shrimp, peeled, deveined and large chopped (about 12 oz.)
1/2 cup fresh cilantro, chopped
1 cup fresh basil leaf, chopped
1 tablespoon toasted sesame oil

Steps:

Pour olive oil into a wok or large nonstick skillet over medium-high heat. Add garlic, onions and chiles and sauté until wilted, about 3 minutes. Add rice, sugar, soy sauce and fish sauce.
Reduce heat to medium and sauté until ingredients are well coated and hot, 3 to 4 minutes. Add shrimp, cilantro, basil, and sesame oil and sauté until shrimp are hot to touch, about 3 minutes.

Tips:

Use high-quality ingredients: The better the quality of your ingredients, the better your fried rice will taste. Look for fresh, flavorful shrimp and jasmine rice.
Cook the rice properly: The rice should be cooked until it is tender but still has a slight bite to it. If the rice is overcooked, it will be mushy and not as flavorful.
Use a large wok or skillet: A large wok or skillet will help you to evenly cook the rice and shrimp. If you use a small pan, the rice and shrimp will be crowded and will not cook evenly.
Cook the shrimp in batches: If you are using a lot of shrimp, cook them in batches so that they do not overcrowd the pan. This will help to ensure that the shrimp are cooked evenly.
Add the rice and shrimp to the wok or skillet in stages: Do not add all of the rice and shrimp to the wok or skillet at once. This will cause the rice to clump together and the shrimp to overcook. Add the rice and shrimp in stages, stirring constantly.
Use a light hand when stirring the rice: Do not stir the rice too vigorously. This will break up the rice and make it mushy. Stir the rice gently and evenly.
Season the rice to taste: Once the rice is cooked, season it to taste with salt, pepper, and other spices. You can also add a squeeze of lime or lemon juice for a bit of acidity.

Conclusion:

Fried red Thai jasmine rice with shrimp is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its combination of savory, sweet, and sour flavors, this dish is sure to please everyone at the table. Follow these tips to make the best fried red Thai jasmine rice with shrimp: