Shrimp Fried Rice with Roasted Chili Paste and Lemongrass
A spoonful of Thai jam and fresh stalks transform an ordinary meal into a vibrant feast.
If you love Asian-inspired fried rice, this recipe for Shrimp Fried Rice with Nam Prik Pao and Lemongrass will quickly become a standout in your home kitchen. By infusing savory shrimp with aromatic lemongrass and a fiery, smoky Thai chili jam, you get a dish that’s bursting with bold, lingering flavors. Read on to learn how to transform simple fried rice into a fragrant, restaurant-worthy meal—no takeout box required.
Why This Recipe Works
- Fresh aromatics: Lemongrass, shallots, and garlic create a fresh, complex flavor base.
- Roasted chili paste (nam prik pao): Adds smoky heat and depth that plays perfectly with shrimp.
- Proper technique: Cooking the rice and shrimp in sequence preserves ideal texture and flavor.
- Balance of seasoning: The combination of soy sauce, fish sauce, and sugar ensures the umami-rich balance characteristic of great Thai dishes.
Understanding the Ingredients
The magic of this dish comes from just a few fresh, punchy ingredients and the savory punch of nam prik pao, or Thai roasted chili paste.
Key Ingredients
- Shrimp: Medium or large, peeled and deveined. Shrimp cook quickly and soak up flavor.
- Lemongrass: Only the tender, white part is used for its citrusy aroma.
- Nam Prik Pao: A deep, smoky-sweet chili jam available at well-stocked Asian groceries or easily made at home.
- Day-old Jasmine Rice: Cooked and cooled rice ensures fluffy, non-gummy fried rice.
- Egg: Adds richness and acts as a binder.
- Aromatics: Shallots and garlic impart fragrance and depth.
- Seasonings: Soy sauce, fish sauce, and sugar balance saltiness, savoriness, and sweetness.
- Herbs: Scallions and cilantro offer fresh bite and finish.
What Is Nam Prik Pao?
Nam prik pao is a central seasoning in Thai home cooking. It’s made from roasted chiles, garlic, shallots, fish sauce, sugar, and oil, yielding a thick, savory paste. It brings smoky, sweet, spicy flavors that instantly transform fried rice, stir-fries, sauces, and even soups. If you haven’t tried it before, you’ll quickly learn that a little goes a long way—and that adding it to rice is a true flavor hack.
Cooking Process Overview
This recipe is best approached in steps: prepping ingredients, making the flavor base, stir-frying the shrimp, then finishing the rice. Here’s how the process flows:
- Prep all ingredients: Have everything measured and chopped before you start cooking. Fried rice cooks quickly, and organization is key.
- Make the aromatic base: Sauté lemongrass, shallots, and garlic in oil until deeply fragrant.
- Cook the shrimp: Briefly sear shrimp until just cooked through; remove to avoid overcooking.
- Add chili paste and egg: Toast the nam prik pao in the hot skillet, then add beaten egg, scrambling to a soft curd.
- Stir-fry rice: Add cold rice, breaking up clumps with the back of a spatula, and toss until heated through and coated in the chili and egg.
- Finish and serve: Return shrimp, toss in herbs and scallions, adjust for seasoning, and serve with extra chili paste or lime wedges if desired.
Essential Tips for Perfect Shrimp Fried Rice
- Use day-old rice: Fresh-cooked rice will be sticky; cooled, dried-out rice yields the best texture.
- Sear over high heat: A very hot pan prevents sticking, produces a desirable smoky flavor (wok hei), and keeps ingredients crisp.
- Prep ahead: Once you start cooking, things move fast—have sauces, shrimp, eggs, and vegetables ready to go before you turn on the stove.
- Control seasoning: Start with less soy or fish sauce, then taste and adjust at the end to avoid over-salting.
Step-by-Step: How to Make Shrimp Fried Rice With Nam Prik Pao and Lemongrass
- Mise en place: Dice the lemongrass, shallot, and garlic finely. Whisk the egg, trim and slice the scallions, and chop cilantro. Peel and devein the shrimp. Measure your sauces and chili paste.
- Sauté the aromatics: Add oil to a wok or skillet over high heat. Once shimmering, add shallot, garlic, and lemongrass. Cook, stirring, until very fragrant and softened but not browned.
- Cook the shrimp: Push aromatics to the edges, add the shrimp in a single layer, and sear just until they turn opaque and slightly golden—about 1-2 minutes per side. Scoop them out and set aside.
- Add the chili paste: Lower heat to medium and add the nam prik pao, stirring to coat the aromatics and gently toasting until deeply fragrant.
- Egg time: Pour beaten egg into the middle of the wok. Let it set for 10 seconds, then scramble, breaking it up into soft curds.
- Rice in: Crumble rice into the wok and stir-fry vigorously, mixing with the egg, aromatics, and chili paste. Toss frequently to prevent clumping.
- Season: Add soy sauce, fish sauce, and sugar. Mix until evenly distributed, tasting as you go and adjusting if needed.
- Finish: Return the shrimp to the pan to heat through. Turn off the heat, stir in scallions and cilantro, and serve immediately.
Ingredient Substitutions and Variations
- Protein swap: Substitute chicken, tofu, pork, or even mixed vegetables for shrimp.
- Rice options: Jasmine is traditional, but other medium- or long-grain rices work too (avoid short-grain sticky varieties).
- No nam prik pao? Substitute sambal oelek or another chili paste, adding a dash of sugar to mimic the sweetness and smokiness.
- Add vegetables: Toss in peas, diced carrot, or diced bell pepper for extra color and nutrition.
What others are reading
Serving Suggestions
This fried rice is a complete meal but pairs beautifully with light, crunchy sides. Consider:
- Cucumber salad with vinegar and sugar
- Sliced radishes or pickled onions
- Lime wedges for squeezing
- Extra nam prik pao or sliced fresh chiles for more heat
Storage and Make-Ahead Tips
- Leftovers: Cool quickly and refrigerate in an airtight container for up to 2 days. Reheat in a hot skillet to revive texture.
- Prep ahead: Chop all aromatics and measure sauces in advance for a quick throw-together dinner.
- Make your own nam prik pao: Homemade chili paste can be stored in a jar in the fridge for 2-3 weeks and used in other dishes or as a condiment.
Nutritional Considerations
This dish is protein-rich from shrimp and eggs, relatively low in fat (depending on oil used), and contains a balance of carbohydrates and fiber from rice and vegetables. To make it gluten-free, substitute tamari or coconut aminos for the soy sauce.
Frequently Asked Questions
Can I use freshly-cooked rice?
It’s best to use rice that’s cooled and dried out—day-old rice gives the best texture. If you must use freshly-cooked rice, spread it on a baking sheet to cool and dry for at least 20 minutes before using.
Is nam prik pao very spicy?
Nam prik pao is moderately spicy and also sweet and smoky. Adjust the quantity if you’re sensitive to heat or choose a milder brand.
Can I freeze fried rice?
Yes—cool cooked rice quickly, pack in freezer-safe containers, and freeze for up to 1 month. Thaw and reheat in a hot skillet for best flavor and texture.
Can I make this vegetarian?
Absolutely. Omit shrimp, use a vegetarian fish sauce substitute or extra soy sauce, and double up on vegetables or use tofu.
What’s the best way to prepare lemongrass?
Peel off the tough outer layers, trim the root, and finely mince only the tender lower part of the stalk. Smash gently with the side of a knife before mincing to release more oils.
Recipe: Shrimp Fried Rice with Nam Prik Pao and Lemongrass
| Ingredient | Quantity |
|---|---|
| Cooked jasmine rice, chilled | about 4 cups |
| Shrimp, peeled and deveined | 8-10 oz (about 225-285 g) |
| Lemongrass, tender white part only, finely minced | 1 stalk |
| Shallot, minced | 1 medium |
| Garlic, minced | 2 cloves |
| Egg, lightly beaten | 1 large |
| Nam prik pao (Thai roasted chili paste) | 1-2 tbsp, to taste |
| Soy sauce | 1 tbsp |
| Fish sauce | 1 tbsp |
| Sugar | 1 tsp |
| Vegetable oil | 2-3 tbsp |
| Scallions, sliced | 2 |
| Cilantro leaves, chopped | 1/4 cup |
| Lime wedges (optional) | For serving |
Note: For best results, adjust chili paste and seasoning to your taste preferences. Use more or less shrimp, and feel free to add extra vegetables as desired.
Conclusion: Try It Yourself!
Shrimp Fried Rice with Nam Prik Pao and Lemongrass is a true crowd-pleaser that satisfies both comfort-food cravings and the desire for bolder, brighter flavors. The combination of smoky paste, citrusy lemongrass, and succulent shrimp adds layers of complexity to every bite—and once you’ve made it yourself, you may never settle for ordinary fried rice again. Keep this recipe handy any time you want dinner to taste like a trip to a bustling Thai street market—right from your own kitchen.
References
Similar Articles
Read full bio of Sneha Tete
