Thai Fried Rice with Shrimp
Thai Fried Rice with Shrimp is quick, easy and flavorful. It is made with shrimp, bell pepper, corn and chili peppers for some heat, and perfect weeknight meal.
Servings 5 servings
- 2 cups cooked rice cooled or day old rice works well too
- 1 lb shrimp head peeled, but tail on
- 1/4 white onion chopped
- 8 cloves garlic minced
- 1 egg
- 1/2 tablespoon soy sauce
- Pinch sugar optional
- 2 tablespoon oil for frying
- 5 chilies chopped
- 3 tablespoons fish sauce
- 1/2 lime
- 1 bunch of green onion chopped
- 1 red bell pepper chopped
- 1/2 cup yellow corn
- 1/2 cup fresh basil
"Stir fry sauce" ingredients together in a cup (soy sauce, fish sauce, lime juice and sugar) until sugar dissolves. Set aside.
Heat a wok or large frying pan over medium-high heat. Drizzle with 1-2 tablespoons oil, then add 2 minced garlic cloves and chili. Stir-fry 30 seconds to release the fragrance, then add shrimp and stir-fry until shrimp turns pink about 2-3 minutes.
Add onion, chopped bell pepper, corn and remaining garlic and continue stir-frying 1-2 more minutes.
Add rice and drizzle the stir-fry sauce over. Use a large flat utensil to perform a scooping motion to fry the rice another 2-3 minutes, or until sauce is well distributed.
Push rice aside to clear a space in the middle of your pan. Add 1 teaspoons of oil, then crack in the egg. Quickly scramble egg, gradually combining it with surrounding rice.
Remove from heat, stir in the green onion and basil. Taste-test the dish for salt balance and adjust. At this point you can add 2-4 teaspoons more fish sauce, to adjust the flavor as needed.
Serve immediately and ENJOY!
Calories: 295kcal | Carbohydrates: 36g | Protein: 24g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 261mg | Sodium: 1672mg | Potassium: 399mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1350IU | Vitamin C: 101.6mg | Calcium: 160mg | Iron: 3.5mg