Khao Pad Goong: Thai-Style Shrimp Fried Rice

1. 1

   In a small bowl, mix together the oyster sauce, fish sauce, soy sauce, and brown sugar. Set aside.

2. 2

   Heat 1/2 tablespoon oil in a large cast iron skillet or wok over medium heat. Add the shrimp, 1/4 cup green onions, and 1 tablespoon garlic. Cook, stirring constantly, until the shrimp are firm and opaque, 3 to 4 minutes. Transfer to a bowl.

3. 3

   Without cleaning the skillet, add another 1/2 tablespoon oil over medium heat. Add the remaining 1/4 cup green onions, the remaining 1 tablespoon garlic, and the mixed vegetables. Cook, stirring often, until the vegetables are tender, about 4 minutes.

4. 4

   Push the vegetables to the side of the skillet and add another 1 tablespoon oil to the center. Add the beaten egg and let it sit for 20 seconds; then stir gently until large curds form, about 1 minute.

5. 5

   Stir the cooked eggs and vegetables together.

6. 6

   Increase the heat to medium-high and add the remaining 1 tablespoon oil. Stir in the cooked rice and the reserved sauce; press the rice flat in the skillet. Cook, flipping and turning occasionally, until the rice is browned and crispy in some spots, about 5 minutes. Remove from the heat and stir in the cooked shrimp.

• Calories 828.5 kcal High
• Protein 43.43 g Good Source
• Carbs 129.98 g Moderate
• Total Fat 14.59 g Moderate
• Saturated Fat 1.89 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 390.28 mg High
• Sodium 1030.6 mg High
• Fiber 0.52 g Low Source
• Sugar 4.44 g Moderate
• Added Sugar 1.33 g Low Source
• Calcium 161.86 mg Moderate
• Iron 5.32 mg Good Source
• Potassium 128.61 mg Low Source
• Vitamin A 27.96 mcg_rae Low Source
• Vitamin C 3.29 mg Low Source
• Vitamin D 0.91 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Fish 🐟
• Eggs 🥚
• Soy 🌱
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅