Best Thai Fried Rice With Prawns Peas Recipes

THAI FRIED RICE RECIPE WITH SHRIMP (KHAO PAD GOONG ข้าวผัดกุ้ง)

Steps:

• If you're using whole fresh shrimp like I did, first pinch off the head, and peel the outer shell of the shrimp, leaving only the tail on (that's Thai style). You can also devein them if you'd like, but for small shrimp, to me it doesn't really matter.
• Peel 2 cloves of garlic, and then just finely mince them
• Slice ¼ of a sweet white onion into medium sized strips
• Finely dice about 3 - 4 green onions
• Take just 1 leaf of Chinese broccoli (kai-lan), slice it in half first along the spine, and then slice it into 1 centimeter sized strips
• Turn on your stove to medium high, heat up your wok (or frying pan), and add about 1 tablespoon of oil
• Once your oil is hot, add the garlic first, and stir fry continuously for about 15 seconds or so, until it gets nice and fragrant
• Next, toss in your shrimp, and fry for about 30 seconds - your shrimp should start to turn pink and feel more firm
• Add in a little less than ½ of your rice first. This is going to soak up all those delicious shrimp juices and oils and keep your rice nice and dry. Stir fry for about 10 more seconds - This is a little known trick to make good rice, so it remains nice and dry
• Scoot all your rice to one side of the pan, and then crack in the egg into the empty side
• Whirl the egg up, let it cook for a few seconds, and then start to mix it up with the rice and shrimp
• Keep stir frying for about 20 seconds until the egg is fully cooked, and then add in the rest of your rice, and give it a quick stir
• Add ½ tablespoon of soy sauce, ½ tablespoon of oyster sauce, just a pinch of sugar (optional), and continue stir frying your rice, making sure all the sauce get mixed in
• Then add your chopped Chinese broccoli and onions, and stir fry for another 30 seconds until the vegetables wilt, but they can still be crisp and not fully cooked
• Lastly, toss in your green onions, stir it a few more seconds, and it's ready
• Immediately dish your fried rice onto a plate
• Slice off a wedge of lime, and serve it on the plate next to the rice
• For the final touch, I like to sprinkle some freshly ground black pepper on top to give some extra flavor
• Add 3 tablespoons of fish sauce to a small bowl
• Slice about 5 Thai chilies (you can add more or less, up to you), and add them to the fish sauce
• Finally, I like it with a little squeeze of about ½ of a lime - but this is optional - and at many Thai restaurants it's only fish sauce and chilies
• That's is, give it a stir, and set it aside

THAI SHRIMP FRIED RICE

Steps:

• Stir all 'stir fry sauce' ingredients together in a cup until sugar dissolves. Set aside.
• Heat a wok or large frying pan over medium-high heat. Drizzle in 1-2 tablespoons oil, then add garlic and chili. Stir-fry 30 seconds to release the fragrance, then add shrimp. Stir-fry until shrimp turn pink and plump (2-3 minutes). If needed, add a little more oil or 1 teaspoons water to keep ingredients moist and sizzling.
• Add carrot and fresh coriander and continue stir-frying 1-2 more minutes.
• Add rice and drizzle the stir-fry sauce over. Use a large flat utensil or spoon, use a scooping motion to fry rice 2-3 minutes, or until sauce is well distributed.
• Push rice aside to clear a space in the middle of your pan. Add 1-2 teaspoons more oil, then crack in the egg. Quickly scramble egg, gradually combining it with surrounding rice.
• Remove from heat. Sprinkle over white pepper and stir in the green onion. Taste-test the dish for salt balance. At this point I usually add 2-4 teaspoons more fish sauce, as I like mine on the flavorful/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 immediately and ENJOY!

THAI FRIED RICE WITH SHRIMP AND SUGAR SNAP PEAS

Steps:

• Heat a wok or large skillet over med-high heat.
• Add 1 tablespoon of the oil and tilt to coat the inside of the wok.
• Add the shrimp and stir-fry until they turn opaque, about 1 1/2 minutes; transfer to a plate.
• Add 1 teaspoon oil to the wok and heat.
• Beat the eggs with 1/4 teaspoon salt and a few grinds of pepper.
• Pour into the wok and cook, stirring almost constantly with a wooden spatula, until the eggs are scrambled into very soft curds, about 30 seconds; transfer to the plate.
• Add the remaining 1 tablespoon oil to the wok and tilt to coat the inside.
• Add sugar snap peas and stir-fry just until they turn bright green, about 30 seconds.
• Add the shallots, garlic, chili pepper and stir fry until fragrant, about 30 seconds.
• Add the rice and cook, stirring often, until heated through, about 2 minutes; add shrimp and eggs back to wok; toss to combine.
• Mix the fish sauce and soy sauce together in a small bowl.
• Pour over the rice mixture and stir well.
• Spoon into bowls and sprinkle each serving with the cilantro; serve hot.