Thai Shrimp Fried Rice
- Number of Servings: 5
Ingredients
Ingredients:SERVES 24 cups cooked rice (preferably 1-3 days' old, kept in the refrigerator, OR freshly made - see below)8-12 medium or 15-20 small shrimp, shell removed (tails can be removed or left on). If frozen, thaw fast in tepid water3-4 Tbsp. white cooking wine1/4 cup onion, minced3-4 cloves garlic, minced2 eggs, beaten1/2 to 3/4 cup frozen peasoptional: 1/2 cup cashewsSTIR-FRY SAUCE: (Be sure to double these amounts for more than 4 cups of rice) 1/2 tsp. shrimp paste (available by the jar at Asian stores)2 Tbsp. fish sauce1 tsp. sugar2 Tbsp. soy sauce pinch white or black pepper 1-2 tsp. chili sauce (see below) - omit for mild riceGARNISH: 2-3 green onions, sliced
Preparation:
Fried Rice Cooking Tip: If you are using day-old rice (or older), it will be lumpy and sticking together. To separate it (this makes for a much better fried rice!), place the rice in a large bowl. Add 1 Tbsp. of vegetable oil. Now, using your fingers, mix the oil into the rice and separate the clumps, until the rice has returned into more or less individual grains.
If using freshly-cooked rice: There's no need to add anything to the rice, as it should fall apart into individual grains quite easily. Although "old" rice is generally better, I recently made this recipe with fresh rice, and it was still really good.
Mix the stir-fry sauce ingredients together in a cup. Set aside for later.
Place a wok or large frying pan over medium-high heat. When the pan is hot, add 2 Tbsp. oil plus the garlic and onions. Stir-fry 30 seconds to 1 minute, or until fragrant.
Add the cooking wine and continue stir-frying another 2 minutes, or until onions begin to soften.
Add the raw shrimp. (If using cooked shrimp, add later together with the rice). Stir-fry another 2-3 minutes, or until shrimp have turned pink and are nicely plump.
Push shrimp to the side of your wok or frying pan. Add a few tsp. more oil, then the beaten eggs. Quickly fry the eggs (as if you were making scrambled eggs) - about 1 minute. Tip: If you find egg coats the bottom of your wok or frying pan, you can also scramble the eggs in a separate pan and then add them.
Keep the wok or frying pan hot for these last few steps (medium-high heat). Add the rice, peas, and cashews (if using). Pour the stir-fry sauce overtop.
Quickly begin "tossing" the rice in the wok/pan, using 2 utensils and a tossing-like motion (lifting from the bottom of the pan). Continue "stir-frying" in this way for about 3 minutes, or until rice and peas are hot.
Remove from heat and taste-test for salt. Add a little more fish sauce (1/2 Tbsp. at a time) instead of salt until desired taste is achieved. (If it tastes too salty at any point, add a few squeezes of fresh lime or lemon juice).
Serve hot straight from the wok/pan. For more formal occasions: Line the outside of a serving platter with cucumber slices and sccop rice into the center. Sprinkle with sliced green onions. For those who like it extra spicy, serve with more Nam Prik Pao (Recipe) on the side. Enjoy!
1.5 cups per serving
Number of Servings: 5
Recipe submitted by SparkPeople user KELLEECARR.
Fried Rice Cooking Tip: If you are using day-old rice (or older), it will be lumpy and sticking together. To separate it (this makes for a much better fried rice!), place the rice in a large bowl. Add 1 Tbsp. of vegetable oil. Now, using your fingers, mix the oil into the rice and separate the clumps, until the rice has returned into more or less individual grains.
If using freshly-cooked rice: There's no need to add anything to the rice, as it should fall apart into individual grains quite easily. Although "old" rice is generally better, I recently made this recipe with fresh rice, and it was still really good.
Mix the stir-fry sauce ingredients together in a cup. Set aside for later.
Place a wok or large frying pan over medium-high heat. When the pan is hot, add 2 Tbsp. oil plus the garlic and onions. Stir-fry 30 seconds to 1 minute, or until fragrant.
Add the cooking wine and continue stir-frying another 2 minutes, or until onions begin to soften.
Add the raw shrimp. (If using cooked shrimp, add later together with the rice). Stir-fry another 2-3 minutes, or until shrimp have turned pink and are nicely plump.
Push shrimp to the side of your wok or frying pan. Add a few tsp. more oil, then the beaten eggs. Quickly fry the eggs (as if you were making scrambled eggs) - about 1 minute. Tip: If you find egg coats the bottom of your wok or frying pan, you can also scramble the eggs in a separate pan and then add them.
Keep the wok or frying pan hot for these last few steps (medium-high heat). Add the rice, peas, and cashews (if using). Pour the stir-fry sauce overtop.
Quickly begin "tossing" the rice in the wok/pan, using 2 utensils and a tossing-like motion (lifting from the bottom of the pan). Continue "stir-frying" in this way for about 3 minutes, or until rice and peas are hot.
Remove from heat and taste-test for salt. Add a little more fish sauce (1/2 Tbsp. at a time) instead of salt until desired taste is achieved. (If it tastes too salty at any point, add a few squeezes of fresh lime or lemon juice).
Serve hot straight from the wok/pan. For more formal occasions: Line the outside of a serving platter with cucumber slices and sccop rice into the center. Sprinkle with sliced green onions. For those who like it extra spicy, serve with more Nam Prik Pao (Recipe) on the side. Enjoy!
1.5 cups per serving
Number of Servings: 5
Recipe submitted by SparkPeople user KELLEECARR.
Nutritional Info Amount Per Serving
- Calories: 405.4
- Total Fat: 15.1 g
- Cholesterol: 350.2 mg
- Sodium: 1,289.8 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 2.8 g
- Protein: 36.1 g
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