- 4
2.5/5
(2 Votes)
Ingredients
- 4to 5 tablespoons vegetable oil, divided
- 2 eggs, lightly beaten
- 2/3 cups uncooked, peeled medium shrimp, chopped into 3/4-inch pieces
- 3 cloves garlic
- 1 to 2 tablespoons minced fresh serrano chilies
- 4 to 6 cups cooked rice, chilled overnight
- 1 tablespoon sugar
- 1 tablesoon nam pla (fish sauce) (optional)
- 1 tablespoon soy sauce
- 1 can ( 6 ounces ) STARKIST Solid White or chunk light Tuna, drained and chunked
- 1/2 cup chopped dry-roasted peanuts
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh cilantro
- Lime wedges, for garnish
Preparation
Step 1
In wok, heat 1 tablespoon oil over medium-high heat;add eggs and cook, stirring, until partially cooked but still runny. Return eggs to bowl. Wipe out wok with papper towels. Add 2 tablespoons oil to wok; heat
Add shimp, garlic and chiles. Stir-fry until shrimp turn pink, about 3 minutes. Remove shrimp mixture; set aside. Add 1 or 2 tablespoons oil to wok; stir-fry rice, sugar, nam pla, if desired, and soy sauce until rice is heated through. Add tuna and peanuts.
Return shrimp mixture and eggs to pa , chopping eggs into pieces with stir-fry spatula. Add basil and cilantro; toss gentle to mix. Serve with lime wedges for garnish; sqeeze juice on fried rice, if desired.