Shrimp fried rice

By vlacer

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!

Ingredients

• SERVES 2
• 4 cups cooked rice (preferably 1-3 days' old, kept in the refrigerator, OR freshly made - see below)
• 8-12 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. white cooking wine
• 1/4 cup onion, minced
• 3-4 cloves garlic, minced
• 2 eggs, beaten
• 1/2 to 3/4 cup frozen peas
• optional: 1/2 cup cashews
• STIR-FRY SAUCE: (Be sure to double these amounts for more than 4 cups of rice)
• 1/2 tsp. shrimp paste (available by the jar at Asian stores)
• 2 Tbsp. fish sauce
• 1 tsp. sugar
• 2 Tbsp. soy sauce
• pinch white or black pepper
• 1-2 tsp. chili sauce (see below) - omit for mild rice
• GARNISH: 2-3 green onions
• optional: 1 sliced red chili

Preparation

Step 1

1.Mix the stir-fry sauce ingredients together in a cup. Set aside for later.
2.Place a wok or large frying pan over medium-high heat. When the pan is hot, add 2 Tbsp. oil plus the garlic and onions. Stir-fry 30 seconds to 1 minute, or until fragrant.
3.Add the cooking wine and continue stir-frying another 2 minutes, or until onions begin to soften.
4.Add the raw shrimp. (If using cooked shrimp, add later together with the rice). Stir-fry another 2-3 minutes, or until shrimp have turned pink and are nicely plump.
5.Push shrimp to the side of your wok or frying pan. Add a few tsp. more oil, then the beaten eggs. Quickly fry the eggs (as if you were making scrambled eggs) - about 1 minute. Tip: If you find egg coats the bottom of your wok or frying pan, you can also scramble the eggs in a separate pan and then add them.
6.Keep the wok or frying pan hot for these last few steps (medium-high heat). Add the rice, peas, and cashews (if using). Pour the stir-fry sauce overtop.
7. 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 for about 3 minutes, or until rice and peas are hot.
8.Remove from heat and taste-test for salt. Add a little more fish sauce (1/2 Tbsp. at a time) instead of salt until desired taste is achieved. (If it tastes too salty at any point, add a few squeezes of fresh lime or lemon juice).
9.Serve hot straight from the wok/pan. For more formal occasions: Line the outside of a serving platter with cucumber slices and sccop rice into the center. Sprinkle with sliced green onions. For those who like it extra spicy, add fresh-cut chili, or serve with more Nam Prik Pao (Recipe) on the side. Enjoy!