Thai Shrimp Fried Rice

Method

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.

1. 1

   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. 2

   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. 3

   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. 4

   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. 5

   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. 6

   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.