Friday, August 21, 2009

Spicy Thai Fried Rice with Shrimp

Wow, I haven't posted since Tuesday?! I've had a terrible, busy week and haven't had time to breathe, let alone cook. I'm very sad about that and I hope that I can cook more. I think I'm going to need to get more crockpot recipes so on the nights I get home really late, we can still have delicious food. My schedule is crazy and I want to make sure we're eating healthy and not eating pizza every day (though pizza IS delicious...).

Today I made a quick dinner that uses some premade ingredients (microwave rice - we used Seeds of Change basmati rice; and pre-cooked frozen shrimp) and comes together very quickly. We bought a basil plant so I did use fresh basil - surprised? It was very yummy despite the simplicity of it all.


Spicy Thai Fried Rice with Shrimp

Day-old leftover rice gives Anne Biedel's fragrant fried rice the best texture, but you can also make it with rice cooked and cooled the same day. She thinks the fish sauce adds a barely detectable pungency, similar to anchovies in Caesar salad. It's available in most well-stocked supermarkets.

2 tablespoons olive oil
1 1/2 teaspoons minced garlic
1/2 cup thinly sliced green onions
4 teaspoons minced seeded fresh jalapeƱo chiles
3 cups cooked jasmine or long-grain white rice, cold
1 to 2 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons Asian fish sauce
1 1/4 cups shelled, cooked tiny shrimp or diced cooked pork or chicken (about 8 oz.)
1 cup chopped fresh cilantro
1 cup chopped fresh basil leaves
1 teaspoon toasted sesame oil

1. Pour olive oil into a 12-inch nonstick frying pan over medium-high heat; add garlic, onions, and chiles and stir often until limp, 2 to 4 minutes.

2. Add rice, sugar to taste, soy sauce, and fish sauce; reduce heat to medium and stir often until ingredients are well coated and hot to touch, 3 to 4 minutes.

3. Add shrimp, cilantro, basil, and sesame oil; stir often until shrimp are hot to touch, about 3 minutes.

Yield: 4 servings

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