Jasmine Shrimp Fried Rice

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.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 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

Directions

1. 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.
2. 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.