Thai Shrimp Fried Rice

Ingredients

• 3 cups cooked jasmine rice, cooled (day-old preferred)
• 1 pound large shrimp, peeled and deveined
• 4 cloves garlic cloves, minced
• 1 whole red Thai chile, thinly sliced
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon soy sauce
• ½ teaspoon palm sugar (or brown sugar)
• 2 tablespoons vegetable oil
• ½ cup, loosely packed fresh Thai basil (or cilantro)
• 3 whole green onions, cut into 1-inch pieces

Instructions

1. 1

   Pat the shrimp dry using paper towels, pressing gently to remove surface moisture so they will sear instead of steam.

2. 2

   Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

3. 3

   Remove the red chile stem and rinse out seeds under cold water, then slice the chile crosswise into paper-thin rings, discarding the stem.

4. 4

   Stir together the fish sauce, lime juice, soy sauce, and palm sugar in a small bowl until the sugar dissolves, about 15 seconds.

5. 5

   Set a wok or 14-inch skillet over medium-high heat and pour in 1 tablespoon of the vegetable oil.

6. 6

   When the oil shimmers and slides quickly when you tilt the pan (about 45 seconds), add the shrimp in a single layer.

7. 7

   Let the shrimp sit undisturbed for 90 seconds until the undersides turn bright pink, then flip each shrimp and cook the other side for 60 more seconds until the flesh is opaque throughout.

8. 8

   Transfer the cooked shrimp to a clean plate.

9. 9

   Return the wok to medium-high heat and pour in the remaining 1 tablespoon of vegetable oil.

10. 10

    Add the minced garlic and sliced chile to the hot oil and stir constantly for 20 seconds until they become fragrant and the garlic just begins to turn light golden.

11. 11

    Add the cooled jasmine rice by breaking up any clumps with the back of a wooden spoon, stirring and tossing constantly for 2 minutes to coat evenly with the hot oil.

12. 12

    Pour the fish sauce mixture around the edges of the rice and stir vigorously for 90 seconds, breaking up any remaining clumps, until every grain is evenly coated and the rice is heated through.

13. 13

    Add the cooked shrimp back to the wok and toss gently for 30 seconds until the shrimp is warmed and distributed throughout the rice.

14. 14

    Turn off the heat and scatter the fresh Thai basil and green onion pieces over the top of the rice.

15. 15

    Gently toss the rice and herbs together for 10 seconds so the heat slightly wilts the basil and releases its aroma, then transfer to a serving platter or individual bowls.

Tools you’ll need

• 14-inch wok or skillet
• small mixing bowl
• wooden spoon
• paper towels
• knife and cutting board

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