FRIED RED THAI JASMINE RICE w/SHRIMP

By BobD

Ingredients

• For garnish (optional):
• 2 2 2 tablespoons canola or peanut oil
• 8 8 8 garlic cloves, minced
• 1 1 1-inch large carrot, peeled and cut in 1-inch long julienne
• 8 8 6 medium or large shrimp (about 6 ounces), peeled, deveined and chopped
• 6 6 6 cups cooked ruby red jasmine rice, red Bhutanese or regular jasmine rice (2 cups uncooked)
• 1 1 1-inch bunch scallions, trimmed, cut in half lengthwise and then into 1-inch lengths
• 2 2 2 tablespoons Thai or Vietnamese fish sauce (omit if sodium is an issue; the high sodium content in this recipe comes from the fish sauce)
• 2 to 4 2 to 4 4 tablespoons chopped cilantro
• Chopped cilantro
• Thinly sliced cucumber
• Lime wedges
• Scallions
• Fish sauce with hot chilies (nam pla prik)
• Chopped roasted peanuts

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil, tilt to spread across the pan, and add the carrot and shrimp.

Stir-fry until the shrimp is pink and opaque, about two minutes.

Add the garlic, and stir-fry just until golden, 15 to 30 seconds. Add the rice.

Stir-fry for about two minutes by scooping the rice up, then pressing it into the pan and scooping it up again. The rice should have a seared taste.

Add the scallions and fish sauce, stir together for a half-minute to a minute and transfer to a platter.

Sprinkle the cilantro over the top, and serve, passing the garnishes of your choice. Diners should squeeze lime juice onto their rice as they eat.

Yield: Serves four generously as a one-dish meal.

Advance preparation: Cooked rice will keep for three or four days in the refrigerator and can be frozen. The dish is a last-minute stir-fry.