Thai Fried Rice with Shrimp and Kale

PREP TIME: 10 Minutes

COOK TIME: 5-8 Minutes

Kao Pad Gung (ข้าวผัดกุ้ง)

Fried Rice is a classic Thai meal that is fairly easy and uses ingredients you already have in your refrigerator.

Served as cooked or with some chili paste if you prefer a little more heat. This batch was less than 15 minutes in the making. Its a simple and delicious meal that can be customized to your taste or protein preference.

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Ingredients

This is what we used today for our Thai Fried Rice. You can substitute any greens or add other veggies as needed based on what you have available. Carrots, snow peas, cabbage, and bok choy all make nice additions.

Serves 3-4 people;

• Eggs - 1 or 2 eggs

• Fish Sauce - 1.5 tablespoons

• Oyster Sauce - 1.5 tablespoons

• Onions - 1/2 of a medium onion

• Rosdee seasoning powder - 1 tablespoon

• Chinese Kale - 2 stalks with leaves

• Pre-Cooked Rice - 4 cups

• Vegetable Cooking Oil* - 2 tablespoons

* The type of oil you prefer can be substituted here. Olive, Coconut, Grapeseed, and Canola all lend a different flavor and are your choice.

Rosdee is a chicken seasoning similar to a bouillon cube in powder form.

You can substitute Knorr or just sea salt if its not available.

The rice is best if it has been refrigerated overnight from leftovers the day before. Fresh cooked rice will be nice but not absorb the flavors as well.

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Step 1

Prepare the Ingredients

This dish cooks up quickly so it is best to have all of the items cleaned, cut to size, and ready to add to the Wok. Whan ended up using 2 eggs (we were both hungry!) to make the dish more filling.

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STEP 2 - Get the Flame right

It is important to note that the flame should be quite high for normal gas burners. This is a Wok burner at medium-high. This particular wok was our Thai wok of aluminum. We now recommend this wok

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Step 3 - add the oil

Put 2 or 3 tablespoons of oil in the wok and spread it around

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Step 4 - add the onions

Whan uses the onions first to let them get soft and add some sweetness to the fried rice. This recipe uses no sugar because the onions will taste sweet when added first. Let them sizzle for about 20-30 seconds.

NOTE: If you are using raw meat, fish, or poultry you will add it here with the onions and cook it thoroughly

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step 5 - add the eggs

Add the eggs and mix stir, mixing them up with the onions until the whites are done.

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Step 6 - Add the rice, Rosdee, Oyster and Fish Sauce

Throw the rice in the wok and stir it up with a choppy motion to cut up the rice chunks and egg. Add the Oyster Sauce, Ros Dee (or seasoning salt), and Fish Sauce. Mix it up well scraping the wok with the utensil.

It should look something like the below when you have them all in there...it will take about 1-2 minutes.

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Step 7 - add the veggies and stir it up

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Step 8 - add the Shrimp and keep stirring until they are cooked

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Step 9 - Plate it and eat it

We like to eat our Fried Rice with some Fish sauce and chopped chili's or with some Nam Prik (recipe coming soon!).

Garnish your Fried rice with a lemon wedge and a spring onion for extra flavor!

Enjoy!!!