Thai Fried Rice

Adapted from the New York Times

  • 2 tablespoons canola oil
  • 8 medium or large shrimp about 6 ounces, peeled, deveined and chopped
  • 1 carrot, julienned
  • 6 cups cooked ruby red jasmine rice, red Bhutanese or regular jasmine rice
  • 2 Tb. green part of scallion, if tolerated
  • 2 tablespoons Thai or Vietnamese fish sauce
  • 2 to 4 tablespoons chopped cilantro


  • Chopped cilantro
  • Thinly sliced cucumber
  • Lime wedges

Heat a large wok over medium-high heat until a drop of water evaporates upon contact. Add the oil, tilt to spread across the pan, and add the carrot and shrimp. Stir-fry until the shrimp is pink and opaque, about two minutes.

Add the rice. Stir-fry for about two minutes by scooping the rice up, then pressing it into the pan and scooping it up again. The rice should have a seared taste. Add the scallions and fish sauce, stir together for a half-minute to a minute and transfer to a platter. Sprinkle the cilantro over the top, and serve, passing the garnishes of your choice. Diners should squeeze lime juice onto their rice as they eat.


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