Shrimp Fried Rice

Name: Shrimp Fried Rice
Ingredients: 3 tablespoons vegetable oil; 2 large eggs, lightly beaten; 2 red Thai chiles, seeded and minced; 2 medium shallots, thinly sliced; 2 garlic cloves, thinly sliced; 1 teaspoon belacan or 2 tablespoons Asian fish sauce; 1/2 pound medium shrimpshelled, deveined and coarsely chopped; 3 1/2 cups cold cooked white rice; Water, for sprinkling; 1 teaspoon oyster sauce; 1 teaspoon soy sauce; 1/4 to 1/2 teaspoon freshly ground white pepper; 1/2 teaspoon sugar; 2 scallions, thinly sliced; 1/4 cup chopped cilantro; 1/3 cup chopped pickled mustard greens

16 ingredients

10 steps

Ingredients

3 tablespoons vegetable oil
2 large eggs, lightly beaten
2 red Thai chiles, seeded and minced
2 medium shallots, thinly sliced
2 garlic cloves, thinly sliced
1 teaspoon belacan or 2 tablespoons Asian fish sauce
1/2 pound medium shrimpshelled, deveined and coarsely chopped
3 1/2 cups cold cooked white rice
Water, for sprinkling
1 teaspoon oyster sauce
1 teaspoon soy sauce
1/4 to 1/2 teaspoon freshly ground white pepper
1/2 teaspoon sugar
2 scallions, thinly sliced
1/4 cup chopped cilantro
1/3 cup chopped pickled mustard greens

Directions

1

Heat 1 tablespoon of the vegetable oil in a wok.
2

Add the eggs and scramble lightly with a wooden spoon over high heat.
3

Transfer the eggs to a plate.
4

Add the remaining 2 tablespoons of vegetable oil to the wok.
5

When the oil is hot, add the chiles, shallots, garlic and belacan and stir-fry over high heat until aromatic, about 2 minutes.
6

Add the shrimp and stir-fry for 1 minute.
7

Add the rice, reduce the heat to moderate and cook, stirring, until heated through, 3 to 4 minutes; sprinkle the rice with water as necessary to keep it moist.
8

Stir the oyster sauce, soy sauce, white pepper and sugar into the rice.
9

Stir in the scrambled eggs.
10

Transfer the rice to a platter or bowl, garnish with the scallions, cilantro and pickled mustard greens and serve.