Shrimp Fried Rice
By Matthew FairmanPublished on February 20, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
1 ½ cups long-grain white rice 3 tablespoons fish sauce 3 tablespoons lime juice, plus lime wedges for serving2 tablespoons packed brown sugar ¼ cup vegetable oil 4 large eggs, lightly beaten1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed1 large shallot, minced4 garlic cloves, minced½ cup torn fresh basil leaves
Before You Begin
Garnish with chopped roasted peanuts.
Instructions
- Bring 3 quarts water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just cooked through, about 12 minutes. Drain rice in fine-mesh strainer or colander. Combine fish sauce, lime juice, and sugar in bowl; set aside.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering. Add eggs and stir with rubber spatula until set but still wet, about 15 seconds. Transfer eggs to large bowl. Add shrimp and 2 tablespoons fish sauce mixture to now-empty skillet and cook until shrimp are opaque, about 2 minutes. Using slotted spoon, transfer shrimp to bowl with eggs.
- Add shallot, garlic, and remaining 3 tablespoons oil to juices left in skillet and cook until mixture begins to brown, about 2 minutes. Add rice and cook until sizzling and popping loudly, about 3 minutes. Add basil and remaining fish sauce mixture and cook, stirring constantly, until thoroughly combined, about 2 minutes. Stir in shrimp and eggs. Serve with lime wedges.
Time
30 minutesYield
Serves 4Ingredients
1 ½ cups long-grain white rice
3 tablespoons fish sauce
3 tablespoons lime juice, plus lime wedges for serving
2 tablespoons packed brown sugar
¼ cup vegetable oil
4 large eggs, lightly beaten
1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
1 large shallot, minced
4 garlic cloves, minced
½ cup torn fresh basil leaves
Ingredients
1 ½ cups long-grain white rice
3 tablespoons fish sauce
3 tablespoons lime juice, plus lime wedges for serving
2 tablespoons packed brown sugar
¼ cup vegetable oil
4 large eggs, lightly beaten
1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
1 large shallot, minced
4 garlic cloves, minced
½ cup torn fresh basil leaves
Ingredients
1 ½ cups long-grain white rice
3 tablespoons fish sauce
3 tablespoons lime juice, plus lime wedges for serving
2 tablespoons packed brown sugar
¼ cup vegetable oil
4 large eggs, lightly beaten
1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
1 large shallot, minced
4 garlic cloves, minced
½ cup torn fresh basil leaves
Why This Recipe Works
Using the pasta method for the rice cooks it in half the time and removes starch that might lead to clumping.
Before You Begin
Garnish with chopped roasted peanuts.
Instructions
- Bring 3 quarts water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just cooked through, about 12 minutes. Drain rice in fine-mesh strainer or colander. Combine fish sauce, lime juice, and sugar in bowl; set aside.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering. Add eggs and stir with rubber spatula until set but still wet, about 15 seconds. Transfer eggs to large bowl. Add shrimp and 2 tablespoons fish sauce mixture to now-empty skillet and cook until shrimp are opaque, about 2 minutes. Using slotted spoon, transfer shrimp to bowl with eggs.
- Add shallot, garlic, and remaining 3 tablespoons oil to juices left in skillet and cook until mixture begins to brown, about 2 minutes. Add rice and cook until sizzling and popping loudly, about 3 minutes. Add basil and remaining fish sauce mixture and cook, stirring constantly, until thoroughly combined, about 2 minutes. Stir in shrimp and eggs. Serve with lime wedges.
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