Fancy Thai Fried Rice with Shrimp
From Basic Thai Cooking
Prep Time: 15 minutes -plus 20 minutes to steam the rice much earlier in the day or, even better, the day before) This is a great dish for using left over steamed rice.
Cook Time: 10 minutes
3 tbsp vegetable oil
3 tbsp fresh ginger root, chopped
3 cloves garlic, chopped
2 shallots (preferably Asian), chopped
Options: chicken fillets, beef slices, shrimp, tofu….list is endless and simply up to your imagination, but Jody uses 10oz/280g each shrimp, firm white fish like cod or monkfish, and calamari cut into thin strips
1 ½ tbsp brown sugar
3 tbsp Thai fish sauce
4 cups cooked Jasmine rice
1 tomato, chopped
4 Spring/green onions/scallions, sliced
3 oz/100g bean sprouts
3 tbsp fresh cilantro leaves, chopped
3 tbsp fresh Thai basil (if you can find it), chopped (Note: another alternative is fresh mint or regular basil)
1 long red chili pepper, seeded and thinly sliced
Soy sauce, to serve
1. Heat the oil in a large non stick skillet or wok over medium high heat. Stir fry the ginger, garlic and shallots for 2 minutes. Add the chicken, fish, tofu or beef, or any other option you choose and stir fry 2-3 minutes longer. .
2. Add the rice, tomato and green onions and stir fry another 2 minutes. Add the bean sprouts, cilantro, Thai basil and chill and toss for 1 minute.
Serve immediately with soy sauce