Fried Rice with Shrimp
2 cups of cooked rice cooled (or day old rice works well too)
1 lb shrimp, head peeled, but tail on
¼ of a big white onion, chopped
8 cloves garlic, minced
½ tablespoon soy sauce
Pinch of sugar (optional)
2 tablespoon of oil for frying
5 chilies, chopped
3 tablespoons of fish sauce
½ of a lime
1 bunch of green onion, chopped
1 red bell pepper, chopped
½ cup yellow corn
½ cup fresh basil
“Stir fry sauce” ingredients together in a cup (soy sauce, fish sauce, lime juice and sugar) until sugar dissolves. Set aside.
Heat a wok or large frying pan over medium-high heat. Drizzle with 1-2 tablespoons oil, then add 2 minced garlic cloves and chili. Stir-fry 30 seconds to release the fragrance, then add shrimp and stir-fry until shrimp turns pink about 2-3 minutes.
Add onion, chopped bell pepper, corn and remaining garlic and continue stir-frying 1-2 more minutes.
Add rice and drizzle the stir-fry sauce over. Use a large flat utensil to perform a scooping motion to fry the rice another 2-3 minutes, or until sauce is well distributed.
Push rice aside to clear a space in the middle of your pan. Add 1 teaspoons of oil, then crack in the egg. Quickly scramble egg, gradually combining it with surrounding rice.
Remove from heat, stir in the green onion and basil. Taste-test the dish for salt balance and adjust. At this point you can add 2-4 teaspoons more fish sauce, to adjust the flavor as needed.
Serve immediately and ENJOY!