This easy shrimp fried rice is restaurant-quality (or better!). Fresh or frozen shrimp are quickly stir-fried with garlic and onions. Add the cooked rice, a couple of eggs, frozen peas, plus my own special Thai sauce, and you have a fried rice recipe that is sure to please everyone, even your kids. A great way to use leftover rice - and leftover roasted chicken can also be added if you have some taking up space in the refrigerator. Add chilli if you like it spicy. Yum!
- 4 cups rice (cooked 1-3 days' old, kept in the refrigerator, or freshly made)
- 8-12 shrimp (medium or 15-20 small shrimp, shell removed tails can be removed or left on. If frozen, thaw fast in tepid water)
- 3-4 tbsp. cooking wine (white)
- 1/4 cup onion (minced)
- 3-4 garlic cloves (minced)
- 2 eggs
- 1/2 to 3/4 cup peas (frozen or frozen mixed vegetables, 1/2 cup cashews optional)
- For the Stir-Fry Sauce: (Be sure to double the amounts below for more than 4 cups of rice)
- 1/2 tsp. shrimp paste (or 1/2 tbsp. fish sauce)
- 2 tbsp. fish sauce
- 1 tsp. sugar
- 2 tbsp. soy sauce
- 1 pinch pepper (white)
- 1-2 tsp. chili sauce (omit for mild rice)
- Garnish: 1 green onion (thinly sliced)
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.
- Stir the stir-fry sauce ingredients together. Set aside.
- Warm a wok or large frying pan over medium-high heat. Add 2 Tbsp. oil plus the garlic and onions. Stir-fry 30 seconds to 1 minute, or until fragrant.
- Add cooking wine and continue stir-frying another 2 minutes, or until onions begin to soften.
- Add the shrimp. (If using cooked shrimp, add it later together with the rice). Stir-fry 2-3 minutes, or until shrimp have turned pink and plump.
- Push shrimp to the side of your pan. Add 1 tsp. more oil, then crack eggs into the pan. Quickly fry to scramble - about 1 minute.
- Keep the wok or frying pan hot for these last few steps (high heat). Add the rice, frozen peas and or mixed vegetables, and cashews (if using). Drizzle the stir-fry sauce over.
- 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 3-7 minutes, or until rice and peas/vegetables are hot.
- Remove from heat and taste-test. For greater flavor, add a little more fish sauce until desired taste is achieved. If it tastes too salty, add a few squeezes of fresh lime or lemon juice.
- Top with green onion and serve hot straight from the wok/pan. For those who like it extra spicy, add fresh-cut chili, or serve with more Nam Prik Pao (Recipe) on the side. Enjoy!
|Nutritional Guidelines (per serving)|
|Total Fat||24 g|
|Saturated Fat||5 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||22 g|