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Salted Egg Fried Rice ข้าวผัดไข่เค็ม


  • Cooking oil, as needed
  • 8-10 shrimp (or as many as you like)
  • 4 cloves Garlic
  • 2 Thai chilies (optional)
  • 6 salted egg yolks, thawed, roughly chopped 
  • Water for deglazing the pan, as needed
  • ½ cup long beans or French green beans, chopped into 1cm pieces
  • ⅓ cup diced red bell pepper
  • 2 tsp fish sauce
  • 2 tsp soy sauce
  • 1 rounded Tbsp Thai chilli paste, store bought or homemade (see note)
  • 1 tsp sugar 
  • 350g cooked jasmine rice
  • 1 egg
  • 2 green onions, chopped
  • ½ cup cherry tomato halves
  • Cucumber slices for serving (optional)
  • Lime wedge for serving

Note: You can make this dish without Thai chili paste, however it will end up being quite different from the dish I made. The flavour will be a lot more subtle and plain since the chili paste has quite a robust flavour. This isn't necessarily a bad thing, but do remember to add another teaspoon of sugar if you choose to omit the chili paste. 

Ingredients and Kitchen Tools I Use


  1. In a wok or a large frying pan, add just enough oil to coat the bottom and cook off all the shrimp over medium high heat. Remove and set aside.
  2. In the same pan, over medium heat, add chopped garlic and cook for a few minutes just until it starts to turn golden.
  3. Add salted egg yolks and stir until the yolks are partially dissolved but still with lots of chunks. Deglaze with a splash of water as needed to keep the pan moist.
  4. Add long beans, bell pepper, fish sauce, soy sauce, Thai chili paste, and sugar. Toss together until the chili paste is well mixed, adding water a little at a time as needed if it becomes too dry.
  5. Add the rice and toss until the rice is evenly coated in sauce.
  6. Turn off the heat and toss in tomatoes and green onions.
  7. Plate the rice and place the shrimp on top. Serve with cucumber slices and a lime wedge.

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