👨‍🍳🧑‍🍳 Happy Thursday, Chefs!

Thai Takeout At Home rolls on, and honestly, we couldn’t let the week continue without sliding a very necessary fried rice into your inbox.

This version brings together savory shrimp, chilled rice, golden eggs, crisp greens, and a punchy Thai sauce for the kind of wok-fired dinner that knows exactly how to handle a weeknight craving.

And because we like a little bonus sparkle on the plate, we’re adding Thai Mango Salad to the menu too. Bright, fresh, juicy, and just the thing to keep all that savory goodness feeling crisp and balanced.

👇 Scroll down for Thai Takeout drop #2!

Cheers,
~thebacklabel crew🍷🔥

Recipe By: @takestwoeggs

🍚 Fun Fact: Fried rice became popular in the U.S. through Chinese restaurants, where leftover rice turned into a savory, affordable, endlessly adaptable takeout favorite.

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Marinade
½ lb (8 oz) shrimp peeled and deveined
2 teaspoon Golden Mountain sauce or soy sauce
1 teaspoon sugar

Thai Fried Rice
2 tablespoon vegetable oil
4 garlic cloves minced
½ onion diced
3 stalks green onion cut into 1.5 inch pieces
½ cup Chinese broccoli (gai lan) washed and roughly chopped
2 eggs beaten
3 cups cooked jasmine rice cold and day old

Sauce
2 tablespoon fish sauce
1 tablespoon Golden Mountain sauce or soy sauce
1 tablespoon oyster sauce
1 ½ tablespoon granulated sugar
¼ teaspoon white pepper

Serve
Tomato wedges
Cucumber slices
Cilantro
Lime wedges

1️⃣ Cook the rice ahead
Cook your rice at least 1 day in advance, either in a rice cooker or on the stove. Once cooled, store it overnight in an airtight container in the refrigerator.

This is the secret to fried rice that actually fries instead of turning into a soft little rice cloud.

2️⃣ Season the shrimp
Peel and devein the shrimp, then toss them with Golden Mountain Sauce and sugar. Set aside while you get everything else ready.

3️⃣ Mix the sauce
In a small bowl, stir together the fish sauce, Golden Mountain Sauce, oyster sauce, sugar, and white pepper until combined.

This is your salty, savory, slightly sweet flavor engine.

4️⃣ Cook the shrimp
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated shrimp and cook for 2 to 3 minutes, until pink, curled, and cooked through.

Cooking time will vary depending on the size of your shrimp, so keep an eye on them. Remove from the pan and set aside.

5️⃣ Sauté the aromatics
Add another 2 tablespoons of vegetable oil to the wok or skillet over medium-high heat. Add the minced garlic and diced onion, then stir-fry for 1 to 2 minutes, until fragrant and golden around the edges.

6️⃣ Add the greens
Add the chopped green onion and Chinese broccoli. Stir-fry for 2 to 3 minutes, until the leaves are wilted and everything smells like dinner is about to get excellent.

7️⃣ Scramble the eggs
Push the vegetables to one side of the pan and pour the beaten eggs onto the other side. Scramble quickly for about 30 seconds, just until softly set.

8️⃣ Bring it all together
Add the chilled rice and cooked shrimp back to the pan. Toss to combine, then pour in the sauce mixture and stir-fry until every grain is coated, glossy, and fully invited to the party.

9️⃣ Serve hot
Serve immediately with cilantro, tomatoes, cucumbers, and a lime wedge for that bright citrus finish.

Enjoy hot, fresh, and preferably straight from the wok energy.

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