Thai Spicy Shrimp Fried Rice

Thai Spicy Shrimp Rice

This turned out so delicious and was so easy and simple to make, I just had to blog about it.  It goes well the the other asian side dish that I posted about already. The Bok Choy Dish.

 

Ingredients:

approx  : 4 cups of cooked rice ( COOKED) I wouldn't  want you to end up with a crazy amount of rice if you missed that part.  

14-20 Medium size Shrimp, Shells removed with tail. 

1 Cup Frozen Peas

1/2 cup Fresh Coriander, Chopped coarsely.

3 Spring Green onions, Cut on the diagonal Asian style. 

2 Tbs White Wine or cooking wine or Sherry.   ( Always better to use wine that you drink yourself.  I think it tastes better then Cooking wines at the store. 

5 cloves Garlic smashed or chopped finely 

2 eggs broken in a bowl and scrambled ready for use. 

3 Tb oil approx.  I prefer  pure sesame oil from the Asian market or a mix of pure sesame oil with olive oil, as pure sesame oil has a strong taste so many prefer to mix it. 

Stir-fry sauce:   combine the items below into a bowl and mix them.

1/2 tsp. Shrimp paste ( available in Asian markets)  

1/2 Thai chili paste ( optional )

The Picture above shows what i generally use.
I also Pickled Soybean ( optional  1 teaspoon )
2 Tbs Fish Sauce
1 tsp sugar  ( if you  use the chili paste and the pickled soybean please omit the sugar as they already have sugar in them. 
1 Tbs Soy Sauce or Tamari ( healthy alternative ) 
1/4 tea ground white pepper
1/2 tea tumeric
1-3 Chili Sauce  ( garlic-chilli sauce available in asian markets or regular markets) Its a staple item i use for a number of dishes so i always have it handy.

Preparation :

Bring the cooked rice out.  preferably chilled from the fridge.  Put it into a bowl and pour a little  oil on your fingers.  About 1 Tb and mix it into the rice making the grains nice and separated.  Use your hands and work through the clumps until  its more and less nicely separated.


place a Wok or large round deep frying and heat the 2 Tbs  oil on medium high heat.  when its hot add the shrimp and garlic and stir until the shrimp is pink and curled, taking care not to overcook them. I always slight undercook them they will get cooked further with the next process. Add cooking wine or wine if the Wok becomes to dry.  Using the spatula push them to the side .

Add the remaining 1tb of oil and quickly scramble the eggs in the center.  Keep the heat at the same level through out.

Add the peas and the rice and pour the stir-fry sauce on top of it and using to spatulas use a showeling action to mix everything. From down to up on all sides. makes sure everything gets coated with the sauce and mixed well.   continue for 3 minutes until the rice and peas are nice and hot.  I hear a crackling noise with the rice.  That signals its almost done. let it crackle and sizzle for 30 secs more.

Taste the rice for salt and if needed add 1 Tb of Fish sauce at a time until its seasoned to your likening while still stirring the rice on heat.  No Salt is needed as fish sauce contains plenty enough.

Remove from heat and Sprinkle the green onions and Cilantro on Top.  Serve with sriracha sauce
on the side for those that prefer a more spicier version.   I also sometimes put cucumber slices on the sides.

Enjoy!