Thai Shrimp Fried Rice

A fried rice with perfectly separated grains, coated in a glossy brown sauce. The shrimp are firm to the bite and the aroma of sautéed chili hits the nose.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 520
• Protein: 26 g
• Carbs: 65 g
• Fat: 16 g

Ingredients

• 300 g Thai or basmati rice ( cooked the day before and cold )
• 300 g Shrimp ( peeled )
• 3 piece Egg ( beaten )
• 3 piece Garlic ( minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 piece Thai chili ( sliced )
• 3 tbsp Peanut oil
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp palm sugar
• 1 piece Citrus aurantiifolia (Christm.) Swingle. ( in wedges )
• 1 piece Fresh cilantro ( leaves picked )

Instructions

1. Aromatic prep

   Finely mince the garlic and slice the Thai chili. Slice the green onions, separating the white parts from the greens. The Thai rice grains must be cold and dry to avoid turning into mush.

2. Searing the shrimp

   Heat the peanut oil in a smoking hot wok. Toss in the shrimp. They should color instantly, becoming opaque and pink. Remove and set aside to keep the meat juicy.

3. Cooking the eggs

   In the same wok, sauté the garlic, chili, and onion whites until fragrant. Push to the side, crack the eggs, and scramble quickly until just set.

4. Tossing the rice

   Add the rice. Turn the heat to maximum. Break up any clumps with the spatula. The rice should jump and crackle in the wok. Each grain must be coated in fat and piping hot.

5. Final seasoning

   Pour in the fish sauce, soy sauce, oyster sauce, and palm sugar. Mix vigorously: the rice takes on a golden hue and the smell of caramelized sauce rises. Return the shrimp to the wok.

6. Finishing touches

   Turn off the heat. Fold in the onion greens and fresh cilantro. Serve with a lime wedge whose acidity will cut through the saltiness of the sauces.

Chef's tips

• The secret is cold rice: if it's warm, it releases starch and sticks to the wok.
• Don't overcrowd the wok, or the temperature will drop and the rice will boil instead of frying.
• If you don't have palm sugar, a pinch of brown sugar will work for the caramelization.

Storage

Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to restore moisture to the rice.