Shrimp Fried Rice with Fermented Shrimp Paste
A quick and savory Thai-style fried rice with shrimp, fermented shrimp paste, and fresh herbs. Ready in about 20 minutes, this fragrant dish is perfect for a fast weeknight dinner or a satisfying lunch.
- Total time
- 20 min
- Servings
- 2
- Calories
- 550
- Protein
- 30g
Ingredients
- 3 cups cooked rice
- ½ pound shrimp, peeled and deveined
- 1 tablespoon fermented shrimp paste
- 2 large eggs
- 3 stalks green onions, sliced
- ½ medium cucumber, sliced
Instructions
- 1
Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add the 2 beaten eggs and scramble until just set, about 1 minute. Remove and set aside.
- 2
In the same pan, add the 1/2 lb shrimp and cook until pink and opaque, about 2-3 minutes. Remove and set aside with the eggs.
- 3
Lower heat to medium, add the 1 tbsp fermented shrimp paste and stir-fry for 30 seconds until fragrant. Add the 3 cups cooked rice, breaking up clumps, and stir-fry for 3-4 minutes until rice is well coated and heated through.
- 4
Return the shrimp and eggs to the pan. Add the 3 sliced green onions and stir-fry for 1 minute until everything is combined and hot. Season with salt and pepper to taste.
- 5
Serve hot, garnished with cucumber slices, fresh cilantro, and lime wedges if desired.
Tools you’ll need
- Wok or large skillet
- Spatula
- Knife
- Cutting board
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