New Fried Rice Recipe

Fri, Apr 8, 2011


How to cook New Fried Rice Recipe
1. If your rice has been sitting in the refrigerator: drizzle a little oil over both rice and your fingers. Use your fingers to separate any clumps back into individual grains (this step also lightly oils the rice, which is great for fried rice!).
2. Stir all ‘stir fry sauce’ ingredients together in a cup until sugar and shrimp paste have dissolved. Set aside.
3. Heat a wok or large frying pan over medium-high heat. Drizzle in 1 Tbsp. oil, then add the magic paste plus chili. Stir-fry 30 seconds to release the fragrance before adding the shrimp. Stir-fry until shrimp turn pink and plump (2-3 minutes). If needed, add a little more oil to keep ingredients moist and sizzling.
4. Add baby corn and peas and continue stir-frying 1-2 more minutes.
5. Add the rice plus stir-fry sauce, drizzling the sauce over rice. Use a flat utensil and a scooping motion (scooping up from the bottom of the pan) to fry the rice 2-3 minutes, or until sauce is well distributed.
6. Push rice aside to clear a space in the middle of your pan. Add 1-2 tsp. more oil, then crack in the egg. Quickly scramble egg, gradually combining it with surrounding rice. Continue stir-frying until egg is well distributed (about 2 minutes). As you do this, add the cashews. Tip: For fried rice that ‘shines’ like restaurant fried rice: push rice aside once again and add up to 1 more Tbsp. oil to the bottom of the pan. Continue stir-frying 1-2 more minutes.
7. Remove from heat and taste-test. I usually end up adding 2-4 tsp. more fish sauce, as I like mine on the salty side, but this also depends on how much rice you’re making. If you happen to find it too salty, squeeze over some lime or lemon juice. Serve hot from the pan topped with fresh coriander or basil, green onion, and lime wedges on the side.

Fried Thai Rice

Fried Thai Rice

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I write about Thai food and i also teach Thai and do Thai translations.

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