Thai Fried Rice is a unique and delicious take out fake out recipe. Switch up fried rice tonight!
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When the husband’s away, the wife will play cook all the things the husband hates – muwahahaha!
Ahem!That is to say, Ben’s been traveling for work for the past couple of days, so I’ve taken the opportunity to make a few dishes that would normally would get an“oh…” after hearing what’s for dinner.
You know that oh.(I tease because I love.)
One night I dined on a lovely fruit and cheese plate including thinly sliced apples, treasured fancy cheddar from Whole Foods and crunchy onion crackers. To be fair, Ben adores fruit and cheese plates too, but he’d be looking under the couch cushions for a sauteed chicken breast three minutes after his last apple slice.
Last night I pulled out all the stops and madeThai Fried Rice for dinner. I didn’t realize until I sat down to eat that this dish is practically kissing cousins of the Thai Fried Quinoa I made the last time he was away.I guess I know what I like (and what he doesn’t!)
Thai Fried Rice is the result of combining a bunch of recipes I love, and ingredients I kept reaching for thinking, ooo that’d be good in here!, whichcame together to make onespectaculardish. The base is perhaps my favorite rice in the world,coconut rice,stir fried with quickly brined shrimp, sweet pineapple, crisp edamame, and a salty/sour mix of soy sauce and fresh lime juice. Translation: NOT FOR HIM.
For me though, it doesn’t get any better. I actually hesitated when adding the coconut rice to the wok because I love it so dearly, but I’m glad I did because it adds such a special and unique Thai twist to this standard stir fry.
One thing I must demand from you when (when!) you make this is that you let it cool off for up to 10 minutes before eating. Trust me, it makes all the difference in the world. When the stir fry is piping hot you can’t pick out the subtle, creamy coconut flavor, and the pineapple almost tastes sour. Warm though? Iguarantee(why is that word so dang hard to spell?) you’ll be back for more.
Start the Thai Fried Rice by making a batch of Coconut Rice. That’s just 1 cup white rice that’s been added to 1 green onion, 1 garlic clove, and 1/4 teaspoon dried thyme sauteed in1 Tablespoon coconut oil, then combined with 1 cup each water and lite coconut milk and cooked until tender.
Note:Coconut milk does NOT make the rice taste like a pina colada. The coconut flavor is extremely subtle and not sweet. It is so delicious! Make the rice then set aside to cool slightly, or even make a few days ahead of time.
Next get 1lb peeled & deveined shrimp into a brine consisting of 2 Tablespoons each salt and brown sugar, and 4 cups cold water. Whisk the ingredients together then add the shrimp and pop into the refrigerator for 20-30 minutes. Drain and then pat dry with a paper towel.
Brining the shrimp gives them a fantastically snappy texture and flavor from the inside out. I will 1,000% do this again. They tasted like Ohana or Benihana shrimp!
K, time to apply the heat! Say it with me –my number one tip when stir frying is to have everything laid out BEFORE you start cooking!I know, I sound like a broken record, but truly, stir frying goes so quickly that there’s no time to chop or measure in between steps.
Start by heating 2 teaspoons coconut oil (could use vegetable or canola oil) in a large, nonstick wok or skillet over high heat. Next add 2 chopped green onions and 1 Tablespoon minced gingerthen stir fry for 30 seconds. Add the shrimp then stir fry until pink and cooked through, then add 2 minced garlic cloves and stir fry for another 10-20 seconds. Remove the mixture to a plate then set aside.
Heat 1 more teaspoon coconut oil in the wok then add 1 cup fresh chopped pineapple and 1/2 cup frozen edamame and then stir fry until the pineapple starts to caramelize. Push the produce up the sides of the wok then add 1 egg whisked with 1/2 teaspoon sesame oiland stir to scramble.
Everybody into the pool!
Add the coconut rice and cooked shrimp mixture back into the wok, then add 2 Tablespoons gluten-free Tamari orsoy sauce(dish will not be GF if using soy sauce) and the juice of 1/2 lime.
Toss to combine…
Let the stir fry cool for 10 minutes, then serve!
Thai Fried Rice
Thai Fried Rice is a unique and delicious take out fake out recipe. Switch up fried rice tonight!
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 30 minutes mins
For the shrimp brine 10 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine Asian
Servings 4
Calories 464 kcal
Ingredients
For the Coconut Rice:
- 1 Tablespoon coconut oil
- 1 clove garlic minced
- 1 green onion chopped
- 1/4 teaspoon dried thyme
- 1 cup water
- 1 cup lite coconut milk
- 1 cup long grain white rice
- 1/2 teaspoon salt
For the shrimp brine:
- 2 Tablespoons salt
- 2 Tablespoons brown sugar
- 4 cups cold water
- 1 lb shrimp peeled & deveined
For the stir fry:
- 1 egg
- 1/2 teaspoon sesame oil
- 1 Tablespoon coconut oil divided
- 1 Tablespoon minced ginger
- 2 cloves garlic pressed or minced
- 2 green onions chopped
- 1/2 cup frozen edamame
- 1 cup fresh chopped pineapple
- 2 Tablespoons gluten-free Tamari or soy sauce dish will not be GF if using soy sauce
- 1/2 fresh lime
Instructions
For the coconut rice:
Heat oil in a large saucepan over medium heat then add garlic, green onion, and thyme, and sauté for 2 minutes. Add water and coconut milk then stir and bring to a boil. Add rice and salt then stir to combine, place a lid on top, turn heat down to low, and simmer for 15-20 minutes or until all the liquid has been absorbed and rice is tender. Set aside to cool slightly (can be made a couple days ahead of time.)
For the shrimp brine:
Combine salt, sugar, and water in a large bowl then stir to dissolve. Add shrimp then place in the fridge to brine for 20-30 minutes. Drain then pat shrimp dry before stir frying.
For the stir fry:
Whisk egg and sesame oil together in a small dish then set aside.
Heat 2 teaspoons coconut oil in a large wok over high heat. Add green onion and ginger then stir fry for 30 seconds. Add shrimp then stir fry until cooked through, 2-3 minutes. Add garlic then stir fry for 10-20 more seconds and then remove mixture to a plate and set aside.
Heat remaining teaspoon coconut oil in wok then add edamame and pineapple and stir fry until pineapple begins to caramelize. Push edamame and pineapple up the sides of the wok then add egg mixture into the center and scramble. Add rice and shrimp mixture to the wok then add soy sauce and juice of 1/2 a lime. Toss to combine. Let cool for 10 minutes then serve.
Notes
- Fried rice is great for tossing in any leftover veggies!
Nutrition
Calories: 464kcalCarbohydrates: 55gProtein: 31gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 223mgSodium: 4483mgPotassium: 566mgFiber: 2gSugar: 11gVitamin A: 176IUVitamin C: 22mgCalcium: 135mgIron: 2mg
Keyword dairy free, gluten free
Tried this recipe?Let us know how it was!
MONEY. This stir fry is so, so money! Don’t be scared by the length of the ingredient list either. Items like green onion and garlic are used twice, and the shrimp brine ingredients are pantry staples. The steps work well timing wise with each other, too. Cook the rice –> brine the shrimp —> stir fry the stir fry. : )
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40 Comments
-
Friday Favorites | Hello Friday 09.09.2016 […] delicious dishcomes from one of my absolute favorite blogs, Iowa Girl Eats. Cafe Chili,a restaurant in Brooklyn near where my parentslive, serves a similar dish called […]
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- Whitney 10.04.2015
This is the best thing I’ve ever made! It is so delicious! I added some asparagus to mine also and I can’t stop eating it! Winner in my book
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- Kristin 02.11.2015
Hi Kristin (props on the proper name spelling),
I just found your blog a few weeks ago and this is the first recipe I’ve tried. Just fyi, it was AMAZING! It tasted just like Thai take out but I made it at home! I’m so impressed and so happy and I’ve shared this recipe and blog with my friends and family. Thank you so much and I’ll definitely be trying more of your recipes. Also I legit never leave feedback ever so this was def a game changer! Have a great rest of your week!
Kristin :)
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See AlsoAAA | Discounts & Rewards - Katie 10.02.2014
Just made this for dinner tonight. The flavors were incredible. Even the boyfriend liked it!! Thank you, Kristin, for this fabulous recipe :)
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- Julia 04.02.2014
I made this tonight for my fiancé and I. I made the rice ahead of time, and used carrots, broccoli, and celery instead of edamame and pineapple to suit his taste. It was a hit!!! Extremely flavourful on every element. Rice was perfect, shrimp were amazing, veggies were perfect tenderness. Yum!
Reply
- Brandi 01.26.2014
I stumbled upon this recipe and have to say it was absolutely delicious! I didn’t have edamame beans so I used peas and added mushrooms, celery and a bit of sambal for a kick. It will definitely become a regular meal when I have left over rice!
Reply
- Triple-Berry Summer Salad | Iowa Girl Eats 05.29.2013
[…] own, without meat, but a grilled chicken breast marinated in some of that balsamic vinegar, or even brined –> sauteed shrimp would be divine on top. […]
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- Meredith 05.22.2013
OMG this was amazing. Since my hubby, and I work opposite schedules, I made this recipe in the AM, so we could re-heat it later in the day. It was so tasty. I love the flavor in the rice! I could easily eat this once a week!
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- Chelai 05.17.2013
I made this once and am making it again this week since I have fresh pineapple at home. This recipe is really good. The flavors were great and 2 year old devoured this which was shocking!
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- Jess in Belgium: Super, Pretty, Funny {no. 26} 04.26.2013
[…] This recipe for Thai Fried Rice. […]
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- Pooja @ Running the Body 04.25.2013
Hey Kristin! I saw this post on your blog yesterday and I knew I had to make it. I followed this recipe for dinner today and it was a HIT. My mom doesn’t usually like shrimp and she could not stop raving about the dish! What seem like such simple flavors marry together beautifully.
Thank you for sharing such a wonderful recipe–I will definitely be trying more of yours soon!
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- Abbe@This is How I Cook 04.25.2013
I’m totally liking this. And don’t worry about him. More for you!
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- suzanne bolling 04.25.2013
Your blog is great. I refer to it often as your recipes are healthy and delicious. Looking forward to trying this tonight with brown rice. My husband and I love the Thai Fried Quinoa! thanks!
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- Annie 04.25.2013
I know this is random, and totally unrelated to the post. But what would be one of your go-to meals for “baby meals” to bring new parents. Every thing i have made from your website has been delicious. Thought you may have a suggestion :) Oh and congrats to you on your little boy on the way! Thanks!
Reply
- Brita 04.25.2013
Man, I just KNOW I’m going to love this!!
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hi, i'm kristin!
I’m a Midwestern wife and Mama, and after being diagnosed with Celiac Disease in 2013 I began sharing delicious and approachable gluten-free recipes made with everyday, in-season ingredients. Welcome!
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