I won’t ever give up eating rice.
Well, maybe if it would end my life instantly, I would.
But you know how some people don’t eat grains? Carbs? Anything white?
That’s not me. I don’t want it to be me.
Rice is not just a staple food in Thai culture and cuisine. Rice is life.
Fried rice, when done right, is beyond rice.
This means fried rice is even better than regular plain rice because it’s got all the extras that elevate the rice itself. Rice becomes part of the picture, not just a side dish. Fried rice is THE dish.
Shrimp fried rice is one of my favorite dishes of all time. It’s not hard to make and it’s worth the money to get good shrimp for it. I used Wild for Salmon shrimp sold at Bexley Natural Market (my local food coop).
Shrimp Fried Rice
- ½ lb shrimp, shelled and diced (you can make broth with the shells by adding just enough water to cover the shells, and bring it to a boil)
- ½ cup zucchini, diced
- ½ cup frozen peas or edamame
- 2 eggs
- 2 cups old rice (Jasmine or Japanese rice will work best. (I make rice in this rice cooker)
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon Thai sweet chili sauce
- Ground pepper to taste
- Fresh basil for garnish (or add into rice at the end)
- Broth/water if needed
- Heat oil in pan, add peas and zucchini to cook until soft
- Add eggs, swirl to cook through
- Add rice. You can use a potato masher to spread rice evenly
- Add soy sauce and sweet chili sauce
- Saute and mix until well combined. Add a little broth if necessary (see video)
- Garnish with fresh basil (or stir basil into the rice – that’s quite nice), lime juice and chili pepper if desired