Thai Shrimp Fried Rice (Kao Pad Goong)
Description
This Thai shrimp fried rice, or kao pad goong, is a complete and satisfying one-dish meal that tastes better than takeout.
Ingredients
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1 1/2 tablespoons oyster sauce
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1 tablespoon fish sauce
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1 tablespoon soy sauce
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1 tablespoon light brown sugar
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3 tablespoons canola oil, divided
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1 pound uncooked medium shrimp, peeled and deveined
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1/2 cup chopped green onions, divided
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2 tablespoons minced garlic, divided
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1 (10 ounce) package frozen mixed vegetables
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2 large eggs, beaten
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3 cups day-old cooked white rice
Directions
1
Stir together oyster sauce, fish sauce, soy sauce, and brown sugar in a small bowl. Set aside.
2
Heat 1/2 tablespoon oil in a large cast iron skillet or wok over medium heat. Add shrimp, 1/4 cup green onions, and 1 tablespoon garlic. Cook, stirring constantly, until shrimp are firm and opaque, 3 to 4 minutes. Transfer to a bowl.
3
Without cleaning the skillet, add another 1/2 tablespoon oil over medium heat. Add remaining 1/4 cup green onions, remaining 1 tablespoon garlic, and mixed vegetables. Cook, stirring often, until vegetables are tender, about 4 minutes. Push to the side of the skillet and add another 1 tablespoon oil to the center. Add beaten egg and let sit for 20 seconds; then stir gently until large curds form, about 1 minute. Stir cooked eggs and vegetables together.
4
Increase heat to medium-high and add remaining 1 tablespoon oil. Stir in cooked rice and reserved sauce; flatten rice in skillet. Cook, flipping and turning occasionally, until rice is brown and crispy in some spots, about 5 minutes. Remove from heat and stir in cooked shrimp.