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Thai Shrimp Paste Fried Rice

groups2 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 15 minsscheduleTotal: 25 minsoutdoor_grillStir-frylocal_fire_departmentMedium
Allergens:warningEggswarningPeanutswarningShellfish

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total
01
Active Cooking
00:02:10

Heat the wok with 1 tbsp of oil, beat 2 eggs and pour into the wok, scramble until set into golden pieces, then remove and let cool.

local_fire_departmentMedium heat
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Watch out

The oil must be hot enough before adding eggs, otherwise the egg liquid will stick to the bottom and break apart.

Ingredients:Egg (2 piece)oil (1 tbsp)
Tools:SpatulaWok
02
Active Cooking
00:04:02

Add a little oil, pan-fry 1 whole Chinese sausage until the surface turns dark and fragrant, then remove.

local_fire_departmentMedium-low heat
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Watch out

The sausage must be pan-fried whole until the surface turns dark and fragrant so it won't break apart when sliced.

Ingredients:Chinese sausage (1 piece)oil (1 tbsp)
Tools:Wok
03
Active Cooking
00:04:30

Sauté 40g dried shrimp, 3 sliced shallots, 2 minced garlic cloves, and 2 chopped bird's eye chilies in the wok until fragrant.

local_fire_departmentMedium heat
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Watch out

Shallots and garlic burn easily, control the heat properly and proceed to the next step once fragrant.

Ingredients:dried small shrimp (40 g)shallot (3 piece)Garlic (2 clove)bird's eye chilies (2 piece)
Tools:Wok
04
Active Cooking
00:04:50

Add 300g cold cooked rice into the wok, stir-fry continuously until the rice absorbs the flavors and separates evenly.

local_fire_departmentHigh heat
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Watch out

Break up the cold rice before putting it in the wok, otherwise clumps of rice cannot absorb the aroma evenly.

Ingredients:cooked white rice (cold, day-old) (300 g)
Tools:Wok
05
Preparation
00:06:14
warningStay safe

Curl your fingers inward when using sharp knives to cut ingredients to avoid cuts.

Cut the previously fried egg into thin shreds, and slice the cooked Chinese sausage diagonally for later use.

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Watch out

Use a sharp knife when cutting egg and sausage, keep the cuts neat and don't cut them too small.

Ingredients:EggChinese sausage
Tools:chef knifeCutting board
06
Active Cooking
00:07:33

Line a bamboo basket with banana leaves, add the fried rice, and arrange sections of sausage slices, egg shreds, shallot slices, chili pieces, lime, cucumber slices, 100g green mango strips, and crushed peanuts on top.

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Watch out

Arrange toppings in separate neat sections during plating, don't mix them all together.

Ingredients:cooked white rice (cold, day-old)Chinese sausageEggshallotbird's eye chilieslimeCucumberGreen mango strips (100 g)Peanuts
Tools:bamboo basket
07
Active Cooking
00:08:00

Gently mix the fried rice and all toppings in the bamboo basket with two spoons, then serve into bowls.

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Watch out

Be gentle when mixing to avoid breaking the rice grains and toppings.

Ingredients:cooked white rice (cold, day-old)
Tools:bowlspoon

groceryAll Ingredients

Egg2 piece
Chinese sausage1 piece
dried small shrimp40 g
Garlic2 clove
shrimp paste3 tbsp
shallot3 piece
cooked white rice (cold, day-old)300 g
bird's eye chilies3 piece
Green mango strips100 g
Cucumber3 slices
Peanuts2 tbsp
lime1 piece
oil2 tbsp

blenderAll Tools Needed

SpatulaWokchef knifeCutting boardbamboo basketbowlspoon