Fried Red Thai Jasmine Rice with Shrimp

Serving size:
 4 Generous Main-dish Servings

Ingredients

    • 2 T
    • peanut oil (or canola oil)
    • 1
    • carrot (large, peeled and cut into 1-inch matchsticks)
    • 6 oz
    • shrimp (medium or large, peeled, deveined, and chopped - see note)
    • 8 clv
    • garlic (minced)
    • 6 c
    • cooked ruby red jasmine rice (or red Bhutanese or plain jasmine rice)
    • 1 bn
    • scallions (trimmed, sliced in half lengthwise, then into 1-inch lengths)
    • 2 T
    • fish sauce (see note)
    • 4 T
    • cilantro (chopped)
    •  
    • cucumber (peeled and thinly sliced, for garnish)
    •  
    • lime wedges (for garnish)
Prep
20 minutes
Ready in
20 minutes

Description

For a vegetarian take on this easy and delicious recipe, use pan-fried cubed tofu instead of the shrimp, and omit the fish sauce.

Adapted from www.cooking.nytimes.com.

Instructions

Heat a large, nonstick skillet or a large wok over medium-high heat until a drop of water evaporates immediately upon contact. Add the oil, carrot, and shrimp. Stir-fry about 2 minutes, until shrimp is pink and opaque. Stir in the garlic, and cook 15-30 seconds, until golden. Fold in the cooked rice, and stir-fry for 2 minutes: scoop rice up, press into the pan, and scoop up again. Fold in the scallions and fish sauce and cook for just 30 seconds. Transfer to a serving dish. Top with chopped cilantro and serve hot, with cucumber slices and lime wedges.

Notes

For a vegetarian version, use pan-fried cubed tofu instead of shrimp, and omit the fish sauce.

If sodium is a concern, omit the fish sauce -- the bulk of the sodium in this recipe comes from it.

Course: 

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