Chili Lime Thai Shrimp Fried Rice

I constantly hear from restaurant colleagues and snooty sommeliers “Chardonnay is just tooooo delicate to pair with Thai flavors-too aggressive and too spicy”. Pish Posh! Nonsense!… You have to match the right Chardonnay with the right Thai recipe and this Dierberg 2014 Chardonnay pairing with Chili Lime Thai Shrimp Fried Rice fits the bill!

Traditional Thai food is not just about the spice, there’s always a nice lacy balance between sweet, spicy, savory and sour. Dierberg’s 2014 (nicely chilled) has this brilliant triple citrus zip to start and then mellows into this ripe rich oaky finish. The tropical citrus touches will cool off the heat while the oak will bring out the richness of the egg, shrimp and those crunchy caramelized bits of crispy rice.

Chili Lime Thai Shrimp Fried Rice

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people



  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon granulated sugar
  • 1 lime juiced
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons peanut or vegetable oil
  • 2 large eggs
  • 4 garlic cloves peeled and minced
  • 2 shallots peeled and minced
  • 2 teaspoon fresh ginger peeled and minced
  • 1 teaspoon fresh lemongrass peeled and minced
  • 1-2 red chili peppers minced (little Thai chilies or red jalapeño)
  • 1 cup shredded green cabbage or bok choy
  • 2 cups day old cooked jasmine rice
  • 1 lb. Cameron’s Seafood Spiced Shrimp peeled


  • fresh chopped cilantro
  • fresh thai basil sprigs
  • fresh chopped scallions
  • lime wedges


  1. In a medium bowl whisk together fish sauce, soy sauce, sugar, lime juice and turmeric until smooth. Set aside.
  2. In a large skillet or wok heat oil over high heat. Crack eggs carefully into hot oil, scramble and cook until fluffy (about 1-2 minutes). Remove from the pan, leaving as much of the oil as possible.
  3. Add garlic, shallots, ginger, lemongrass, peppers and cabbage to the hot pan. Stir fry for 2 minutes, then add rice and sauce mixture. Stir to mix and then spread the rice evenly on the bottom of the pan and let sit (do not stir) for 2 minutes or until the bottom is lightly golden brown and crispy.
  4. Stir in spiced shrimp and eggs, distribute to serving bowls and top with cilantro, basil, scallions and lime wedges.


How do I find Dierberg 2014 Chardonnay?

From Gold Medal Wine Club, of course! The only source for superb ultra-premium wines from some of the best producers in the world-and better still- delivered right to your door, no need to fuss with a trip to the store. There are several membership options to chose from whether you’re a fan of boutique California wineries or sought after collectable bottles-Gold Medal Wine Club has what you’re looking for.

Buy Seafood Online 

Recreate this recipe with our premium shrimp, available right here on our Cameron’s Seafood online store!

About the author

Patterson Watkins is a professional chef with over 17 years of experience. With a robust career in restaurants, contract dining and catering (including 4 Summer Olympic posts preparing food for the athletes!) Patterson joined the Cameron's Seafood team at the end of 2018 to concoct some delicious recipes with our premium seafood items as the centerpiece.

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