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Thai Fried Rice with Chili and Fish Sauce

The recipe comes from a fantastic Thai Recipe author, Mark Wiens.  I have made a few minor changes but he deserves credit for the recipe and the photos.  
Mark says, "What really makes Thai fried rice unique, is that it’s served with a squeeze of lime on top to give it a nice sour tinge, and always accompanied by prik nam pla, the Thai condiment of chilies and fish sauce."
Course Dinner, Main Course, Side Dish
Cuisine Thai
Keywords Thai Fried Rice
Protein Shrimp
Cooking Method Stir Fried
Hot/Cold Dish Hot
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Author Mark Wiens

What You Will Need:

For the Fried Rice:
  • 1.5 cups Jasmine rice - Cooked and cooled or day old rice
  • 1/2 lb Shrimp - 20 count smaller
If you’re using whole fresh shrimp, first pinch off the head, and peel the outer shell of the shrimp, leaving only the tail, or just devein them and leave them whole.
  • 2 cloves garlic - finely minced
  • ¼ whole white onion - Med onion sliced into strips
  • 4 stalks green onion - Finely diced
  • 1 leaf Chinese broccoli - or any crisp green leafy vegetable slice it into 1/16" sized strips
  • 1 tablespoon vegetable oil - for frying
  • 1 whole egg - raw egg for the stir fry
  • ½ tablespoon soy sauce
  • ½ tablespoon oyster sauce
  • 1 Pinch sugar - optional
For The Sauce:
    The Sauce Is Called - Chilies and Fish Sauce or Prik Nam Pla
    • 5 whole Thai chilies - diced small
    • 3 tablespoons fish sauce
    • ½ fresh lime - to juice at the table
    US Customary - Metric

    Method:

    For the Fried Rice: *see recipe notes

    • Peel 2 cloves of garlic, and then just finely mince them
    • Slice ¼ of a sweet white onion into medium sized strips
    • Finely dice about 3 – 4 green onions
    • Take just 1 leaf of Chinese broccoli (kai-lan), or other leafy vegetable, slice it in half first along the spine, and then slice it into 1 centimeter sized strips
    • Turn on your stove to medium high, heat up your wok (or frying pan), and add about 1 tablespoon of oil
    • Once your oil is hot, add the garlic first, and stir fry continuously for about 15 seconds or so, until it gets nice and fragrant
    • Next, toss in your shrimp, and fry for about 30 seconds – your shrimp should start to turn pink and feel more firm
    • Add in a little less than ½ of your rice first.
    • This is a little trick to soak up all those delicious shrimp juices and oils and keep your rice nice and dry.
    • Stir fry for about 10 more seconds 
    • Push all your rice to one side of the pan, and then crack in the egg into the empty side
    • Whirl the egg up, let it cook for a few seconds, and then start to mix it up with the rice and shrimp
    • Keep stir frying for about 20 seconds until the egg is fully cooked, and then add in the rest of your rice, and give it a quick stir
    • Add ½ tablespoon of soy sauce, ½ tablespoon of oyster sauce, just a pinch of sugar (optional), and continue stir frying your rice, making sure all the sauce gets mixed in
    • Then add your chopped Chinese broccoli and onions, and stir fry for another 30 seconds until the vegetables wilt, but they should be crisp and not fully cooked
    • Lastly, toss in your minced green onions, stir it a few more seconds, and it’s ready
    • Immediately dish your fried rice onto a plate
    • Slice off a wedge of lime, and serve it on the plate next to the rice
    • For the final touch,sprinkle some freshly ground black pepper on top to give it a little kick.

    For the Prik Nam Pla (Chilies in Fish Sauce):

    • Add 3 tablespoons of fish sauce to a small bowl
    • Slice about 5 Thai chilies (add more or less to your taste), and add them to the fish sauce
    • Finally, some like the sauce with a little squeeze of about ½ of a lime – but this is optional – and at many Thai restaurants it’s only fish sauce and chilies
    • Give the sauce a stir, and set it aside, it's done.

    Video

    Notes

    Finally, I like it with a little squeeze of about ½ of a lime – but this is optional – and at many Thai restaurants it’s only fish sauce and chilies

    Nutrition

    Nutrition Facts
    Thai Fried Rice with Chili and Fish Sauce
    Amount Per Serving
    Calories 370 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 3g19%
    Cholesterol 143mg48%
    Sodium 1699mg74%
    Potassium 269mg8%
    Carbohydrates 61g20%
    Fiber 1g4%
    Sugar 1g1%
    Protein 18g36%
    Vitamin A 1560IU31%
    Vitamin C 25.2mg31%
    Calcium 141mg14%
    Iron 2.3mg13%
    * Percent Daily Values are based on a 2000 calorie diet.

    Recipe Video