Shrimp fried rice

Last week we made crab fried rice in the Thai class.  I liked it but I felt like the crab taste was lost.  I had leftover shrimp and we made extra rice when we fixed the shish kabob on  Friday.  This is pretty quick to fix and I think we’ll be making extra rice in the future so we can fix this – the rice really needs to be refrigerated at least overnight.  You could also add other vegetables (we decided that carrots, broccoli and snow peas would all be good choices.)  Here is what I made:

Shrimp fried rice

  • 1/3 lb of shrimp per person, peeled and deveined
  • about 3 cups of cooked rice, refrigerated at least overnight
  • 3 garlic cloves, minced
  • 2 – 3 TB Canola oil
  • 1 small yellow onion, minced
  • 1/2 tsp sugar
  • 1 red pepper, julienned
  • 2 eggs, beaten
  • 3 TB soy sauce
  • 1 tsp fish sauce
Heat a wok over medium high heat.  Add oil and garlic and saute until garlic turns yellow.  Add onion and cook 2 – 3 minutes more.  Add soy sauce, sugar and fish sauce.  Stir and when bubbly, add shrimp and beaten eggs.  Stir eggs so they scramble into the sauce.  Add rice and pepper (and other vegetables if desired).  Stir until rice absorbs sauce.
Serve.  Can top with chili sauce (2 – 3 small Thai chili peppers chopped with 1 clove garlic, combined with fish sauce, lime juice and sugar).

About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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