Thai Fried Rice with Shrimp

Thai Fried Rice with Shrimp


  • 1½ cups uncooked white rice
  • 3 cups water
  • 2 tablespoons vegetable oil
  • 2 tablespoons sesame oil
  • ½ cup chopped onion
  • 2 – 3 garlic cloves, minced
  • ½ teaspoon ground ginger
  • 1½ cups cooked shrimp
  • ¼ cup scallion
  • 3 large eggs, beaten
  • 3 – 4 tablespoons low sodium soy sauce
  • salt and pepper to taste


  • 1 cup frozen peas and carrots
  • ½ cup frozen corn


  1. In a non-stick skillet or a saucepan bring water to a boil, add rice, stir and reduce heat to low-medium. Cover and let simmer for about twenty minutes. Once done, set aside and let cool.
  2. Heat a large skillet, pour in vegetable oil, and add onions and garlic. Cook for a couple of minutes until tender. Add ginger and stir intermittently. If you use peas, carrots and corn, add them now and let them thaw in the heat.
  3. Mix in shrimp and rice and cook for about three minutes. Don’t forget to flip the shrimp halfway through. Cooking time will vary based on size of shrimp, don’t overcook.
  4. Add scallions, eggs, salt, pepper, low sodium soy sauce and sesame oil. Cook for another three minutes, until eggs are cooked and everything is blended.