Fried Rice with Shrimp, Lime, and Peanuts
By Claudia CatalanoPublished on March 26, 2026
Time
35 minutes
Yield
Serves 4
Ingredients
¼ cup vegetable oil, divided¼ cup fish sauce 2 tablespoons lime juice, plus lime wedges for serving2 tablespoons packed brown sugar 2 tablespoons sambal oelek 4 garlic cloves, minced4 large eggs, lightly beaten8 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and cut into 1-inch pieces4 cups coarsely chopped green cabbage 4 cups cooked long-grain white rice, room temperature½ cup chopped unsalted dry-roasted peanuts ½ cup fried shallots ½ cup torn Thai basil, cilantro, and/or mint leaves1 Thai chile, stemmed and sliced thin (optional)
Before You Begin
You can find packaged crispy shallots in Asian markets or online. Plan ahead for day-old rice for this recipe. Alternatively, cook your rice 2 hours ahead, spread on a rimmed baking sheet, and let cool completely before chilling for 30 minutes. This stir-fry moves quickly, so have all the ingredients prepped and ready to go. Can’t find sambal oelek? Chile-garlic sauce works just as well. Green cabbage has a nice crunch, but napa cabbage is great too—its leaves are more delicate, so stir-fry for only about 30 seconds in step 3.
Instructions
- Combine 1 tablespoon vegetable oil, ¼ cup fish sauce, 2 tablespoons lime juice, 2 tablespoons packed brown sugar, 2 tablespoons sambal oelek, and 4 minced garlic cloves in bowl; set aside.
- Heat 1 tablespoon vegetable oil in 14-inch flat-bottomed wok or 12-inch nonstick skillet over medium-high heat until just smoking. Add 4 lightly beaten large eggs and cook, stirring frequently with stiff silicone spatula, until eggs are set but still soft, about 15 seconds; transfer to bowl.
- Heat 1 tablespoon vegetable oil in now-empty wok over medium-high heat until shimmering. Add 8 ounces shrimp (peeled, deveined, tails removed, and cut into 1-inch pieces) and cook, tossing slowly but constantly, until opaque throughout, about 1 minute; transfer to bowl with eggs. Heat remaining 1 tablespoon vegetable oil in again-empty wok over medium-high heat until shimmering. Add 4 cups coarsely chopped green cabbage and cook, tossing slowly but constantly, until bright green and beginning to soften, about 2 minutes; transfer to bowl with eggs and shrimp.
- Add fish sauce mixture to again-empty wok and cook over medium-high heat, stirring frequently, until slightly thickened, about 2 minutes. Add 4 cups room-temperature cooked long-grain white rice and cook, stirring and pressing on rice with spatula to break up clumps, until rice is evenly coated and most of sauce has been absorbed, about 4 minutes. Add eggs, shrimp, and cabbage and cook, tossing constantly, until heated through, about 2 minutes. Transfer fried rice to serving platter and top with ½ cup chopped unsalted dry-roasted peanuts, ½ cup fried shallots, ½ cup torn Thai basil, and 1 stemmed and thinly sliced Thai chile, if using. Serve with lime wedges.
Time
35 minutesYield
Serves 4Ingredients
¼ cup vegetable oil, divided
¼ cup fish sauce
2 tablespoons lime juice, plus lime wedges for serving
2 tablespoons packed brown sugar
2 tablespoons sambal oelek
4 garlic cloves, minced
4 large eggs, lightly beaten
8 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and cut into 1-inch pieces
4 cups coarsely chopped green cabbage
4 cups cooked long-grain white rice, room temperature
½ cup chopped unsalted dry-roasted peanuts
½ cup fried shallots
½ cup torn Thai basil, cilantro, and/or mint leaves
1 Thai chile, stemmed and sliced thin (optional)
Ingredients
¼ cup vegetable oil, divided
¼ cup fish sauce
2 tablespoons lime juice, plus lime wedges for serving
2 tablespoons packed brown sugar
2 tablespoons sambal oelek
4 garlic cloves, minced
4 large eggs, lightly beaten
8 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and cut into 1-inch pieces
4 cups coarsely chopped green cabbage
4 cups cooked long-grain white rice, room temperature
½ cup chopped unsalted dry-roasted peanuts
½ cup fried shallots
½ cup torn Thai basil, cilantro, and/or mint leaves
1 Thai chile, stemmed and sliced thin (optional)
Ingredients
¼ cup vegetable oil, divided
¼ cup fish sauce
2 tablespoons lime juice, plus lime wedges for serving
2 tablespoons packed brown sugar
2 tablespoons sambal oelek
4 garlic cloves, minced
4 large eggs, lightly beaten
8 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and cut into 1-inch pieces
4 cups coarsely chopped green cabbage
4 cups cooked long-grain white rice, room temperature
½ cup chopped unsalted dry-roasted peanuts
½ cup fried shallots
½ cup torn Thai basil, cilantro, and/or mint leaves
1 Thai chile, stemmed and sliced thin (optional)
Why This Recipe Works
Bold and tangy (thanks to fish sauce and lime juice) and made hearty with the addition of cabbage, this satisfying stir-fry comes together quickly with leftover rice. Packaged crispy shallots—a tasty shortcut for busy nights—and chopped peanuts add a crunchy topping.
Before You Begin
You can find packaged crispy shallots in Asian markets or online. Plan ahead for day-old rice for this recipe. Alternatively, cook your rice 2 hours ahead, spread on a rimmed baking sheet, and let cool completely before chilling for 30 minutes. This stir-fry moves quickly, so have all the ingredients prepped and ready to go. Can’t find sambal oelek? Chile-garlic sauce works just as well. Green cabbage has a nice crunch, but napa cabbage is great too—its leaves are more delicate, so stir-fry for only about 30 seconds in step 3.
Instructions
- Combine 1 tablespoon vegetable oil, ¼ cup fish sauce, 2 tablespoons lime juice, 2 tablespoons packed brown sugar, 2 tablespoons sambal oelek, and 4 minced garlic cloves in bowl; set aside.
- Heat 1 tablespoon vegetable oil in 14-inch flat-bottomed wok or 12-inch nonstick skillet over medium-high heat until just smoking. Add 4 lightly beaten large eggs and cook, stirring frequently with stiff silicone spatula, until eggs are set but still soft, about 15 seconds; transfer to bowl.
- Heat 1 tablespoon vegetable oil in now-empty wok over medium-high heat until shimmering. Add 8 ounces shrimp (peeled, deveined, tails removed, and cut into 1-inch pieces) and cook, tossing slowly but constantly, until opaque throughout, about 1 minute; transfer to bowl with eggs. Heat remaining 1 tablespoon vegetable oil in again-empty wok over medium-high heat until shimmering. Add 4 cups coarsely chopped green cabbage and cook, tossing slowly but constantly, until bright green and beginning to soften, about 2 minutes; transfer to bowl with eggs and shrimp.
- Add fish sauce mixture to again-empty wok and cook over medium-high heat, stirring frequently, until slightly thickened, about 2 minutes. Add 4 cups room-temperature cooked long-grain white rice and cook, stirring and pressing on rice with spatula to break up clumps, until rice is evenly coated and most of sauce has been absorbed, about 4 minutes. Add eggs, shrimp, and cabbage and cook, tossing constantly, until heated through, about 2 minutes. Transfer fried rice to serving platter and top with ½ cup chopped unsalted dry-roasted peanuts, ½ cup fried shallots, ½ cup torn Thai basil, and 1 stemmed and thinly sliced Thai chile, if using. Serve with lime wedges.
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