Tuesday, February 12, 2013

Thai Shrimp Fried Rice

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Gong Xi FaCai, Gong Hey Fat Choy, 恭禧發財 or Happy Chinese New Year! This past Sunday was a day to celebrate around the world and in honor of the Chinese New Year, Asian cuisine is a delicious way join in the fun. I recently made this Thai Shrimp Fried Rice which was a twist on the traditional Chinese version. Shrimp is tossed with rice, mixed vegetables, and egg, then seasoned with Thai chili sauce and fish sauce for a little kick!...

This was a pretty easy recipe and one tip I have about making any fried rice is to prepare rice the day before. The texture is just better when the rice is cold to begin with and is warmed through when it's stir fried with other ingredients. You can adapt the recipe to your taste preferences by using any kind of vegetable or protein. I used shrimp since The Baron happens to like shrimp and for the sake of convenience, I used frozen mixed vegetables.{It helps that Joel likes frozen mixed vegetables too and enjoys that the vegetables are fairly the same size.} The Thai chili sauce and fish sauce really give this version of fried rice a lot of flavor versus using the traditional soy sauce.

Thai Shrimp Fried Rice
recipe adapted from Thai Kitchen



Ingredients

Cooking Directions
  1. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add onion and garlic; stir fry about 30 seconds or until garlic is lightly browned. Add meat and vegetables; stir fry 3 minutes or until meat is cooked through.
  2. Stir in rice, chili sauce and fish sauce; stir fry for 3 minutes or until rice is heated through. Push rice mixture to side of skillet. Add remaining 1 tablespoon oil to middle of skillet. Add egg; scramble until set. Stir into rice mixture.
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