ThailandSoutheast Asia

Thai Shrimp Fried Rice

Name: Thai Shrimp Fried Rice
Total time: 25 min
Yield: 2 servings
Ingredients: 1 cup Jasmine rice, uncooked, cooked and chilled a day ahead; 250 g Shrimp (raw, peeled), peeled and deveined; 2 Eggs (large), beaten; 3 cloves Garlic, minced; ½ Yellow onion, sliced; 1 tbsp Vegetable oil, for the eggs; 2 tbsp Vegetable oil, for stir-frying the rice; 1 tbsp Fish sauce; 1 tbsp Soy sauce (all-purpose); 1 tsp Granulated sugar; 2 stalks Green onions (scallions), sliced; 1 Lime, cut into wedges; 1 Cucumber, sliced, to serve (optional)

25 minServes 2$41.59

Day-old jasmine rice is stir-fried over high heat with garlic, onion, shrimp, and scrambled egg, seasoned with fish sauce and soy sauce, and served with lime and cucumber.

Ingredients

1 cupJasmine riceuncooked, cooked and chilled a day aheadBuy 1 bag
250 gShrimp (raw, peeled)peeled and deveinedBuy 0.56 lb
2Eggs (large)beatenBuy 1 carton
3 clovesGarlicmincedBuy 1 head
½Yellow onionslicedBuy 0.16 lb
1 tbspVegetable oilfor the eggsBuy 1 bottle
2 tbspVegetable oilfor stir-frying the rice
1 tbspFish sauceBuy 1 bottle
1 tbspSoy sauce (all-purpose)Buy 1 bottle
1 tspGranulated sugarBuy 1 bag
2 stalksGreen onions (scallions)slicedBuy 1 bunch
1Limecut into wedges
1Cucumber (optional)sliced, to serve

Method

Scramble the eggs in 1 tbsp oil in a wok until just set; transfer to a plate.
Heat the remaining oil over high heat and stir-fry the garlic and onion for 1 minute.
Add the shrimp and stir-fry until pink, about 2 minutes.
Add the cold rice, breaking up clumps, and stir-fry until hot; season with fish sauce, soy sauce, and sugar.
Fold in the egg and green onions and serve with lime wedges and cucumber if using.