Thai Fried Rice With Shrimp and Sugar Snap Peas

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a wok or large skillet over med-high heat.
  • Add 1 tablespoon of the oil and tilt to coat the inside of the wok.
  • Add the shrimp and stir-fry until they turn opaque, about 1 1/2 minutes; transfer to a plate.
  • Add 1 teaspoon oil to the wok and heat.
  • Beat the eggs with 1/4 teaspoon salt and a few grinds of pepper.
  • Pour into the wok and cook, stirring almost constantly with a wooden spatula, until the eggs are scrambled into very soft curds, about 30 seconds; transfer to the plate.
  • Add the remaining 1 tablespoon oil to the wok and tilt to coat the inside.
  • Add sugar snap peas and stir-fry just until they turn bright green, about 30 seconds.
  • Add the shallots, garlic, chili pepper and stir fry until fragrant, about 30 seconds.
  • Add the rice and cook, stirring often, until heated through, about 2 minutes; add shrimp and eggs back to wok; toss to combine.
  • Mix the fish sauce and soy sauce together in a small bowl.
  • Pour over the rice mixture and stir well.
  • Spoon into bowls and sprinkle each serving with the cilantro; serve hot.
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