In season当季Thai泰式
Khao Pad Goong (Thai Shrimp Fried Rice)泰式鲜虾炒饭
Thai basic-style shrimp fried rice with garlic, egg, white pepper and lime. The quick time starts with already-cooked jasmine rice; cooking rice from raw is extra. No peas or carrots in this version.蒜蛋白胡椒青柠的泰式虾饭，快手以已有熟香米饭为前提，生米另计，此版无豌豆胡萝卜。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
Use commercially precooked rice or homemade rice refrigerated promptly after cooking, never rice left out overnight. Break cold clumps gently. Thaw shrimp fully, pat dry and keep cold. Beat eggs, chop garlic and scallion, slice cucumber and wedge lime.用市售熟饭或煮后及时冷藏饭，勿用室温隔夜饭，轻散饭团；虾解冻擦干冷藏，蛋打散葱蒜切细黄瓜片青柠瓣。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse fresh produce and dry it. Use clean utensils. Read all steps before heating.先洗手，把蔬果洗净擦干，备好干净器具。开火前通读步骤，确认食材和工具齐全。
- Measure the list for the selected servings before heating. Times are for the base recipe; larger batches take longer. Separately mentioned drinking water is additional.开火前按所选人数清单量好；时间按基础份量，人多分批会更久，另提饮用水需另备。
Ingredients食材
- Already-cooked jasmine rice, safely chilled or commercially precooked已熟茉莉香米饭（及时冷藏或市售熟饭）2 cups杯
- Raw peeled deveined shrimp, fully thawed已完全解冻去壳去虾线生虾8 oz盎司
- Eggs鸡蛋2 large个大的
- Garlic大蒜2 cloves瓣
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）1 tbsp大勺
- Soy sauce酱油2 tsp小勺
- Fish sauce鱼露1 tsp小勺
- Sugar白糖0.5 tsp小勺
- Ground white pepper白胡椒粉0.125 tsp小勺
- Scallion葱1
- English cucumber英国长黄瓜0.25
- Lime青柠0.5
Method做法
Pour 1 tsp of the measured oil into the skillet and swirl it around. Lay the shrimp in a single layer and cook about 2-3 minutes per side, until they hit 145°F (63°C) and turn opaque. Lift them onto a clean plate and leave the oil in the pan.
平底锅里倒1小匙量好的油，转一圈让油铺开。虾平铺一层，每面煎2-3分钟，到145°F (63°C)、虾肉不透明就夹出来放干净盘子里，锅里的油留着。
Stick a food thermometer into the thickest part — don't go by color alone.用食品温度计插进最厚的地方测，别只看颜色。
Common mistake & quick fix容易错在哪，怎么补救
Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。
Add the rest of the oil and the garlic, and stir for 30 seconds. Crack in the eggs and scramble 1-2 minutes until fully set. Wash anything that touched the raw shrimp before using it again.
倒剩下的油和蒜，炒30秒。磕入鸡蛋，炒1-2分钟到完全凝固。碰过生虾的器具洗干净再用。
The egg is fully set, with no wet, runny spots.蛋完全凝固，没有湿的流动蛋液。
Common mistake & quick fix容易错在哪，怎么补救
If the egg is still wet or runny inside, cover over low heat and continue until set and 160°F (71°C).蛋心仍湿或流动时，盖锅小火继续加热至凝固、中心160°F (71°C)。
Add the cooked rice, soy sauce, fish sauce, sugar, and white pepper. Stir and gently press apart the clumps until the rice is steaming and reads 165°F (74°C), letting it sit 15 seconds between turns so it toasts a little without scorching.
下熟饭、酱油、鱼露、糖和白胡椒，翻炒着把饭团轻轻压散，到饭冒热气、中心达到165°F (74°C)，每翻一次让饭静置15秒，稍微烘香但别烧焦。
Common mistake & quick fix容易错在哪，怎么补救
If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。
Add the cooked shrimp back in and fold briefly until hot. Turn off the heat and stir in the scallion. Serve with the measured cucumber and lime, squeezing lime over the rice at the table. If you're cooking more, do it in batches so the pan isn't crowded.
把熟虾倒回去，翻几下热透。关火，拌入葱。配上量好的黄瓜和青柠上桌，吃的时候往饭上挤青柠。做得多就分批炒，别把锅挤满。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Raw peeled deveined shrimp, fully thawed已完全解冻去壳去虾线生虾Quick lean protein. Buy frozen, shell-on for best texture; thaw in cold water, pat dry.快熟低脂蛋白。买带壳冷冻的口感更好；冷水解冻、擦干。
Eggs鸡蛋Cheap complete protein. Older eggs peel easier; room-temp eggs bake and whip better.便宜的完全蛋白。放几天的蛋好剥壳；回温的蛋烘焙打发更好。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Soy sauce酱油Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
Fish sauce鱼露Salty umami backbone of Thai and Vietnamese food. Look for just anchovy + salt (e.g. Red Boat, Three Crabs); a little goes far.泰越菜的咸鲜灵魂。选配料只有鳀鱼和盐的（如Red Boat、三蟹牌）；少量即可。
Sugar白糖A little sugar balances salty, sour and spicy — the core of Thai flavor.少量糖平衡咸、酸、辣——泰菜味道的核心。
Scallions葱Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
Cookware厨具
Wide skillet, spatula, bowls, knife, board, measuring tools and food thermometer宽平底锅、铲、碗、刀、砧板、量具及食品温度计
Make it a balanced meal营养搭配建议
Rice and shrimp already supply starch and protein; add a vegetable side rather than more rice. Cucumber and lime on the plate are included in this ingredient list.米虾已有主食蛋白，另配菜不再添饭，盘中黄瓜青柠已列清单。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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