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Spicy Thai Fried Rice with Shrimp





Yields
Makes 4 servings

Day-old leftover rice gives Anne Biedel's fragrant fried rice the best texture, but you can also make it with rice cooked and cooled the same day. She thinks the fish sauce adds a barely detectable pungency, similar to anchovies in Caesar salad. It's available in most well-stocked supermarkets. PREP AND COOK TIME: About 35 minutes.

Spicy Thai Fried Rice with Shrimp




Christina Schmidhofer
 2 tablespoons olive oil
 1 1/2 teaspoons minced garlic
 1/2 cup thinly sliced green onions
 4 teaspoons minced seeded fresh jalapeño chiles
 3 cups cooked jasmine or long-grain white rice, cold
 1 to 2 tablespoons sugar
 2 tablespoons soy sauce
 2 tablespoons Asian fish sauce
 1 1/4 cups shelled, cooked tiny shrimp or diced cooked pork or chicken (about 8 oz.)
 1 cup chopped fresh cilantro
 1 cup chopped fresh basil leaves
 1 teaspoon toasted sesame oil
Step 1
1

Pour olive oil into a 12-inch nonstick frying pan over medium-high heat; add garlic, onions, and chiles and stir often until limp, 2 to 4 minutes.

Step 2
2

Add rice, sugar to taste, soy sauce, and fish sauce; reduce heat to medium and stir often until ingredients are well coated and hot to touch, 3 to 4 minutes.

Step 3
3

Add shrimp, cilantro, basil, and sesame oil; stir often until shrimp are hot to touch, about 3 minutes.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories345
% Daily Value *
Total Fat 9.5g13%

Saturated Fat 1.4g7%
Cholesterol 111mg37%
Sodium 953mg42%
Total Carbohydrate 50g19%

Dietary Fiber 1.4g5%
Protein 18g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.