Prep 20 mins
Cook 10 mins
As described by Vicking Range...an epiphany of flavors! The subtle saltiness of fish sauce, the crisp flavors of fresh herbs and the slight bite of hot pepper make the dish sublime.
- 3 tablespoons olive oil
- 1 tablespoon garlic, minced
- 3⁄4 cup green onion, thinly sliced
- 1 jalapeno, seeded and minced (to taste)
- 5 cups cooked jasmine rice, cold (can be cooked and refrigerated one day ahead)
- 2 tablespoons sugar
- 3 tablespoons soy sauce
- 2 tablespoons asian fish sauce
- 2 cups cooked shrimp, peeled, deveined and large chopped (about 12 oz.)
- 1⁄2 cup fresh cilantro, chopped
- 1 cup fresh basil leaf, chopped
- 1 tablespoon toasted sesame oil
- Pour olive oil into a wok or large nonstick skillet over medium-high heat. Add garlic, onions and chiles and sauté until wilted, about 3 minutes. Add rice, sugar, soy sauce and fish sauce.
- Reduce heat to medium and sauté until ingredients are well coated and hot, 3 to 4 minutes. Add shrimp, cilantro, basil, and sesame oil and sauté until shrimp are hot to touch, about 3 minutes.
This is an entirely different take on fried rice than I am used to, but I really liked it. This had a strong Thai feel to it, from the fish sauce, which I enhanced a bit by giving the completed dish a splash of lime juice. At first, it seemed strange not to have egg in my fried rice, but I don't think this recipe needs it. I did have to make a couple of changes. First- I used a bit of sriracha sauce instead of jalapeno, as the peppers didn't look good at the market. Second, I omitted the cilantro, as the market just didn't have any today! I also increased the shrimp by half, as I wanted more protein. Overall, this was very good, and I'm sure it would also be good with any other protein you cared to use- not just shrimp. Thanks for giving me another option for enjoying fried rice!