Sunday, March 12, 2017


    Fried Rice with Shrimp

  • 2 cups of cooked rice cooled (or day old rice works well too)
  • 1 lb shrimp, head peeled, but tail on
  • ¼ of a big white onion, chopped
  • 8 cloves garlic, minced
  • 1 egg
  • ½ tablespoon soy sauce
  • Pinch of sugar (optional)
  • 2 tablespoon of oil for frying
  • 5 chilies, chopped
  • 3 tablespoons of fish sauce
  • ½ of a lime
  • 1 bunch of green onion, chopped
  • 1 red bell pepper, chopped
  • ½ cup yellow corn
  • ½ cup fresh basil

How to Make It

  • "Stir fry sauce" ingredients together in a cup (soy sauce, fish sauce, lime juice and sugar) until sugar dissolves. Set aside.
  • Heat a wok or large frying pan over medium-high heat. Drizzle with 1-2 tablespoons oil, then add 2 minced garlic cloves and chili. Stir-fry 30 seconds to release the fragrance, then add shrimp and stir-fry until shrimp turns pink about 2-3 minutes.
  • Add onion, chopped bell pepper, corn and remaining garlic and continue stir-frying 1-2 more minutes.
  • Add rice and drizzle the stir-fry sauce over. Use a large flat utensil to perform a scooping motion to fry the rice another 2-3 minutes, or until sauce is well distributed.
  • Push rice aside to clear a space in the middle of your pan. Add 1 teaspoons of oil, then crack in the egg. Quickly scramble egg, gradually combining it with surrounding rice.
  • Remove from heat, stir in the green onion and basil. Taste-test the dish for salt balance and adjust. At this point you can add 2-4 teaspoons more fish sauce, to adjust the flavor as needed.

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