WHY THIS RECIPE WORKS
This fried rice with shrimp we are using the pasta method for the rice cooks it in half the time and removes starch which may cause clumping.
GATHER YOUR INGREDIENTS
- 1 ½ cups
- long-grain white rice
- 3 tablespoons
- fish sauce
- 3 tablespoons lime juice + 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
INSTRUCTIONS
Fried rice. Bring three quarts water to boil in a large saucepan over high heat. Add the rice and cook, occasionally stir until just cooked in about 12 minutes. Drain rice in colander or strainer. Combine sugar, fish sauce, lime juice in a bowl.
Heat a tablespoon oil in a nonstick skillet over high heat until shimmering. Add eggs and stir with a rubber spatula until it set but still wet, about 15 seconds. Transfer eggs to a large bowl. Add shrimp and two tablespoons fish sauce mixture to an empty skillet and cook until shrimp are opaque about 2 minutes. Use a slotted spoon, and 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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