Thai Fried Rice with Shrimp (Khao Phad Kung)

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.

1. Stir the stir-fry sauce ingredients together. Set aside.

1. 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.
2. Add cooking wine and continue stir-frying another 2 minutes, or until onions begin to soften.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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!