- Thai fried rice with shrimps
Preparation time: 20 minutes
Cooking Time: 30 minutes
Makes 4 servings
350 ml (1 – 1/2 cup) coconut milk
125 ml (1/2 cup) water
15 ml (1 tablespoon) sugar
2 ml (1/2 teaspoon) salt
250 ml (1 cup) white long grain rice
45 ml (3 tablespoons) divided canola oil
500 g (1 lb) large shrimp, peeled and deveined
2 cloves of garlic, chopped
250 ml (1 cup) chopped onions
2 eggs, lightly beaten
3 Italian tomatoes, cut into quarters
15 ml (1 tablespoon) fish sauce
125 ml (1/2 cup) chopped green onions
Combine coconut milk, water, sugar and salt in a medium saucepan over medium high heat and bring to a boil. Add rice, cover and reduce heat to medium-low and simmer until almost all the liquid is absorbed, about 20 minutes. Remove from heat and let stand for 5 minutes.
Transfer the rice to a large baking sheet and spread well. Let cool completely, about 15 minutes, then refrigerate for at least 2 hours.
Heat 15 ml (1 tablespoon) of the oil in a large non-stick skillet over medium-high heat. Add half of the shrimp and cook, turning once, until cooked, 2 to 3 minutes on each side. Transfer to a plate and repeat with the rest of the shrimp.
Add the remaining 30 ml (2 tablespoons) of oil to the pan. Add garlic and onion, and cook, stirring occasionally, until they begin to brown slightly, 2 to 3 minutes.
Add eggs and cook, with stirring, for 30 seconds. Add rice, tomatoes and fish sauce, cook, stirring often, until hot, about 3 minutes.
Add shrimp and cook until warm, about 1 minute.
Remove from heat, stir in green onions and serve.
Enjoy your meal!