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For a vegetarian take on this easy and delicious recipe, use pan-fried cubed tofu instead of the shrimp, and omit the fish sauce.
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Ingredients
For 4 COM_JOOMRECIPE_SERVING_TYPE_
fried-red-thai-jasmine-rice-with-shrimp
- 2 T peanut oil
- 1 carrot
- 6 oz shrimp
- 8 clv garlic
- 6 c cooked ruby red jasmine rice
- 1 bn scallions
- 2 T fish sauce
- 4 T cilantro
- cucumber
- lime wedges
Fried Red Thai Jasmine Rice with Shrimp Directions
- 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.