Dinner · Thai

Thai Fried Rice with Shrimp and Peas

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · September 3, 2026

This is the kind of dinner that comes together faster than takeout, using leftover cooked brown rice and quick-cooking shrimp. A runny fried egg on top ties it all together, and a splash of hot sauce brings the heat. It is fresh, savory, and endlessly adaptable.

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Thai Fried Rice with Shrimp and Peas

Why you'll love this

  • On the table in about 25 minutes.
  • A great way to use up leftover rice.
  • That runny egg makes it feel like a treat.
  • Easy to scale up or down for the crowd.

EveryDayMeal recipe

Thai Fried Rice with Shrimp and Peas

Prep
10m
Cook
15m
Total
25m
Serves
4
Level
Easy

Ingredients

  • 2 tablespoons (divided) vegetable oil
  • 1 red onion, sliced
  • 2 garlic cloves, sliced
  • 1 red chili, sliced
  • 9 ounces raw king shrimp, peeled
  • about 3 cups cooked brown rice
  • 1/2 cup frozen peas
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 small bunch fresh cilantro, chopped
  • 4 large eggs
  • to serve hot sauce

Equipment

  • Wok or large skillet
  • Nonstick frying pan
  • Cutting board and knife
  • Wooden spoon or spatula

Instructions

  1. Heat 1 tablespoon of the oil in a wok or large skillet over medium-high heat. Add the sliced onion, garlic, and chili, and cook for 2 to 3 minutes until softened and lightly golden, so the flavors mellow and sweeten.
  2. Add the shrimp and stir-fry for about 1 minute, just until they start to turn pink and firm up (they will finish cooking with the rice).
  3. Tip in the cooked rice and frozen peas, then toss constantly for 2 to 3 minutes until everything is piping hot and the peas are bright green.
  4. Pour in the soy sauce and fish sauce, tossing to coat every grain, then stir through most of the chopped cilantro. Keep the mixture warm over low heat while you fry the eggs.
  5. Heat the remaining 1 tablespoon oil in a frying pan over medium heat and fry the eggs, seasoned with a pinch of salt and pepper, until the whites are set and the yolks are still runny, about 3 minutes.
  6. Divide the fried rice among 4 bowls and top each with a fried egg. Scatter with the remaining cilantro and serve with hot sauce on the side.

Tips from the kitchen

  • Use cold, day-old rice if you can. It fries up separate and fluffy instead of turning mushy.
  • Have everything sliced and ready before you start, since stir-frying moves fast.
  • Do not overcook the shrimp at the start. They keep cooking once you add the rice.

Estimated nutrition per serving: 380 cal · 24g protein · 38g carbs · 15g fat

Make it your own

  • Swap the shrimp for diced chicken or cubed tofu.
  • Add extra veggies like bell pepper, carrot, or scallions.
  • Use white rice or cauliflower rice if that is what you have.

Storing & make-ahead

Store leftover rice (without the fried egg) in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet with a splash of oil and top with a fresh fried egg. Not recommended for freezing once shrimp is cooked.

Good to know

Can I use precooked shrimp?
Yes. Add already-cooked shrimp at the very end just to warm through, so they do not turn rubbery.
Do I have to use brown rice?
No. White jasmine rice works beautifully and is more traditional. Just make sure it is cooked and cooled.
Is fish sauce necessary?
It adds a savory depth, but you can leave it out and add a little extra soy sauce plus a squeeze of lime instead.
How spicy is this?
Mild to medium with one chili. Remove the seeds to tone it down, or add more hot sauce to fire it up.

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