RESTAURANT STYLE SHRIMP FRIED RICE
Ingredients (Yield: at least four servings)
3 cups of chilled, cooked Jasmine rice ( from 1 cup uncooked rice)
1 pound of large, peeled, deveined and tail-off shrimp, lightly poached in vegetable broth
3 cloves of garlic, chopped
1 inch of fresh ginger, chopped
2-3 stalks of scallions, chopped (the white parts separated from the green parts)
1/2 of medium, sweet onion, chopped
1 heaping cup of ready-to-eat sugar snap peas, cooked in the microwave for just under two minutes
1 heaping cup of matchstick carrots
1/4 cup of light cooking oil
1 tsp of salt
1/2 tsp of ground white pepper
1/2 tsp of garam masaala
1/2 tsp of white sugar
3 TBS of light soy sauce
2 TBS of sweet Thai chili sauce
1 TBS of toasted sesame oil
2 eggs
​​
Method:
Heat the oil on med high heat in a large skillet and wait until the oil is shimmering.
Then, add the white parts of the scallions and onions and fry for a few minutes until they are slightly golden, this is key as it flavors the oil nicely.
Now add the garlic and ginger. Fry for around a minute and then add the garam masala. This is similar to Chinese five spice. Also add salt and the ground white pepper. If you don’t have this, you can use black pepper. Then add the sugar. That will help the rice to caramelize and balance the flavors.
Now add the snap peas and then the carrots. Next add the shrimp and fry for a minute.
Then, add the rice and continue frying another minute. Next add the light soy sauce, the sweet Thai chili sauce and the sesame oil.
Move the rice off the heat while you scramble the eggs in a little butter. Then, add the eggs to the rice. Frying the rice well is also really important, the crispy toasty bits add big flavor.
Finish by adding the green parts of the scallions. When plating, drizzle some chili oil on top and add some crushed red pepper flakes for an extra kick (optional). A squeeze of fresh lemon and crunchy cucumbers are awesome too. This fried rice is simply scrumptious and sure to impress!
​
Enjoy!!