Shrimp Fried Rice
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Zak Pelaccio
Rice is a staple at every Malaysian meal, so there are always plenty of leftovers--which are, in fact, what you want when you're making fried rice. This rice dish is seasoned with belacan (shrimp paste), oyster sauce, soy sauce and
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 shrimp—shelled, 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
Instructions
Heat 1 tablespoon of the vegetable oil in a wok. Add the eggs and scramble lightly with a wooden spoon over high heat. Transfer the eggs to a plate.
Add the remaining 2 tablespoons of vegetable oil to the wok. When the oil is hot, add the chiles, shallots, garlic and belacan and stir-fry over high heat until aromatic, about 2 minutes. Add the shrimp and stir-fry for 1 minute. 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. Stir the oyster sauce, soy sauce, white pepper and sugar into the rice. Stir in the scrambled eggs. Transfer the rice to a platter or bowl, garnish with the scallions, cilantro and pickled mustard greens and serve.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment