December 13, 2010

Shrimp Fried Rice


What's your favorite kind of fried rice?

I have a thing for fried rice. I used to be able to eat an ungodly amount once upon a midnight dreary. But those days are long gone. Now I just enjoy it every now and then and in less ungodly portions.

My personal favorite kind of fried rice is Thai. There's just something about it that I can't help but love. So when we make it at home I try to add in the little flavors that I think make it Thai. Like fish sauce. MMM!

If you don't have any on hand, it's pretty cheap to pick up at your local Asian market. Be careful, some brands have a lot more sodium than others, if you're watching that kind of thing. It's all about the flavor, not the salt, with fish sauce.

What's your favorite kind of fried rice?


3/4 lb of raw shrimp, peeled
frozen veggies, we used a carrots/corn/peas/green beans pack
1 medium onion, sliced
2 cloves garlic, chopped
2-3 cups dry day-old rice
1-2 tablespoons oil
1 tablespoon fish sauce
1 tablespoon soy sauce
salt and pepper to taste
1 tomato, cut into wedges


1. In a large pan on medium high heat, saute onions and garlic until translucent in half of the oil.

2. Add in the frozen veggies. Stir everything more or less constantly at this point.

3. Add the rest of the oil and the rice. Stir to incorporate. Add the fish sauce and soy sauce.

4. After 2 minutes, add the shrimp until cooked, about 3-5 minutes. Add pepper, additional sauces, or salt, if desired.

5. Once cooked, plate and serve immediately with tomato wedges.

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